Honey Banana Poppy Seed Bread Recipe
Yields One 9×5 loaf
I usually only make banana bread from the recipe my mom used. It is simple, adapts well to additions or substitutions, and seems to always come out great no matter how much or how little banana I add. This recipe however, has occasionally been rotated into our repertoire. If you don’t like or don’t have poppy seeds you can substitute toasted nuts, chocolate chips, or just omit them altogether! I adapted this recipe from Baked Elements, Our Ten Favorite Ingredients by Matt Lewis and Renato Poliafito.
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 3 large very ripe bananas, mashed, about 1 cup
- ⅓ cup vegetable oil
- ¼ cup sour cream
- ½ cup honey
- 2 large eggs
- 2 Tablespoons poppy seeds
- Preheat oven to 350F. Grease and flour a 9×5 loaf pan.
- In a large bowl whisk together the flour, sugar baking soda and salt.
- In another large bowl whisk together the bananas, oil, sour cream, honey and eggs.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix in the dry ingredients gently with the wet until just combined. Stir in the poppy seeds.
- Pour the batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The loaf will keep at room temperature tightly covered for three days. Enjoy!