Banana Poppy Seed Bread
2 ripe medium bananas peeled
3/4 cup sugar
1/3 cup butter or margarine softened
2 teaspoons grated orange peel
2 cups all-purpose flour
1 1/2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1 loaf of bread.
Preheat oven at 375°F. Grease and flour or spray 8 x 4 1/2-inch loaf pan with non-stick pan spray; set aside.
Puree bananas in food processor or blender (1 cup).
In medium bowl, mix bananas, egg, sugar, butter and orange peel until well blended.
In large bowl, combine flour, poppy seeds, baking powder and salt. Stir into banana mixture until evenly moistened. Pour batter into prepared loaf pan.
Bake for 50 to 60 minutes or until golden brown; wooden pick inserted in center should come out clean.
Place on cooing rack; let stand 5 minutes. Remove from pan; cool completely on wire rack. Serve at room temperature.
VARIATIONS: Mini Loaf Pan: Follow recipe as directed above. Grease and flour pan or spray with vegetable pan spray. Pour batter into prepared pans. Bake in 375°F oven 25 to 30 minutes or until golden brown.
Makes 6 loaves.
Petite Loaf Pan: Follow recipe as directed above. Grease and flour pan or spray with vegetable pan spray. Pour batter into prepared pans. Bake in 375°F oven 18 to 20 minutes or until golden brown.
Makes 9 loaves.
Muffin Pan: Follow recipe as directed above. Line muffin pan with Wilton baking cups. Pour batter into cups. Bake in 375°F 20 to 25 minutes or until golden brown.
Makes 12 muffins.
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