Banana bread is one of my favorite things to have for breakfast, or a snack. I always love when my basket of fruit on my kitchen counter has some bananas that are getting good and ready to be baked into some delicious bread. I've tried many many recipes and I finally combined several and found the one that is my own personal favorite...Banana Poppyseed Bread. I find that the banana bread bakes much more evenly and stays very nice and moist if baked in 3 smaller loaf pans instead of one regular size loaf pan. I always found that when I baked them in one big loaf, the middle would be perfect and the outsides too try, or the outsides would be perfect and the middle would be undercooked. This way works perfectly (for me) every time, and requires less baking time.
Banana Poppyseed Bread
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 3 mini loaves or 1 regular loaf 1x
Ingredients
- 3 ripe bananas
- ½ cup unsalted butter, softened
- 1 cup sugar
- 4 tablespoons buttermilk
- 1 teaspoon baking soda
- 2 eggs
- 2 cups flour
- ½ teaspoon cinnamon
- 3-4 tablespoons poppyseeds
- ⅛ teaspoon salt
Instructions
- Mash bananas in a bowl with a fork and set aside. Preheat oven to 350 degrees.
- Cream butter and sugar in mixer. Add eggs and continue mixing.
- Add baking soda that has been dissolved in the buttermilk and mix well.
- In alternating additions, add the flour with salt and the mashed bananas.
- Add cinnamon and poppy seeds.
- Divide batter into 3 greased small loaf pans.
- Bake at 350 degrees Fahrenheit for 30-40 minutes.
Notes
**If you choose to use a regular sized loaf pan, increase baking time to 60 minutes.
**I like to use the small disposable foil baking pans if I am giving the bread as a gift or bringing to a friend's house.
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