A few weeks ago, my friend Sheri posted a recipe for banana bread that featured honey and poppy seeds, and I immediately pinned the recipe. Fast forward to last week, and what should I find on my kitchen countertop but three bananas that were quickly reaching the overripe stage. Ah, kismet! I listened to what the universe was telling me and made a loaf of banana bread using the new-to-me recipe. The addition of honey really gives this banana bread an additional depth of flavor, and I also was a huge fan of the added texture and crunch provided by the poppy seeds. This recipe (which is from the book Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito) is a keeper, for sure.
Honey Poppy Seed Banana Bread (adapted from this recipe)
makes one 9" loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed (about 1 cup)
1/3 cup vegetable oil
1/4 cup organic skim milk
1/2 cup raw honey
2 large eggs
2 tablespoons poppy seeds
1. Preheat the oven to 350 degrees. Grease a 9"x 5" loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the mashed bananas, vegetable oil, milk, honey, and eggs.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon or spatula until just combined. Stir in the poppy seeds; do not overmix.
5. Spoon the batter into the prepared loaf pan.
6. Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack, and allow it to cool completely.
8. Once cooled, wrap tightly in aluminum foil.