Banana Blackberry Poppy Seed Bread Recipes

BANANA BLACKBERRY & POPPY SEED BREAD

Steps:

• Preheat oven to 160 degrees celsius (325 F) and line a standard loaf tin (1.75L) with baking paper.
• Place the flour, sugar, baking powder, bicarb soda, cinnamon, poppy seeds and salt into a large bowl and mix to combine.
• Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine.
• Gently fold and swirl through the blackberries and blackberry jam.
• Pour the batter into the prepared tin, top with the remaining banana.
• Bake for 1 hour - 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Note: If loaf is browning too quickly before the centre is cooked through, simply cover the loaf with foil and return to the oven for the remaining bake time.
• Allow to cool for 10 minutes or so before placing the loaf on a wire rack to cool completely.

BANANA POPPY SEED QUICK BREAD

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.