Poppy Seed Banana Bread
 
Ingredients
  • 2 extra-ripe large bananas, peeled (I use bananas that are almost black!)
  • 1 cup granulated white sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 teaspoon freshly grated lemon rind
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup poppy seeds
Instructions
  1. Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan or three mini-loaf pans, set aside.
  2. Puree the bananas in a blender or mash very well. It should make about 1 cup. It's okay if it's a little bit over. Set aside.
  3. In a mixing bowl cream together sugar and butter until light and fluffy. Beat in eggs and lemon rind until blended.
  4. Combine flour, baking powder, salt, and cinnamon. Add dry ingredients into wet ingredients alternately with the pureed bananas, beginning and ending with the dry ingredients. Stir in poppy seeds.
  5. Turn batter into the loaf pan or divide evenly between the three mini loaf pans.
  6. If using the large loaf pan, bake for about 50 minutes or until a tester inserted in the center comes out clean. If using the mini loaf pans, bake for about 25-30 minutes or until a tester comes out clean. Remove pan(s) from oven, let cool a minute or so, run a knife around the edges and turn out onto wire rack to cool completely. Wrap in plastic wrap and let sit a day for best flavor and texture. Bread freezes well too.
Recipe by The Culinary Cellar at https://theculinarycellar.com/national-banana-bread-day/