Banana Bread, Banana Cake, Banana Muffins, Banana Pie, Banana Ice cream. So many variations of desserts that you can play around with using this sole ingredient the– Bananananannan. I live in a country where getting bananas is as easy as 123. It’s everywhere. Thanks to the tropical weather.
Although it can be so easily found, it takes some patience to let them ripen to the desirable stage. When the bananas have fully ripen, its skin would have turned almost black with dots and you can practically smell the sweetness by standing a foot or two apart.. Now it’s time to make some banana bread.
We love our banana bread. We love it even more so if it’s fluffy and moist. It’s also a MUST to add poppyseeds into the batter whenever we have our hands on some. I find myself pretty lucky because I always have a constant supply of poppyseeds thanks to friends who travel abroad and remember me…. Sometimes I feel so loved!! I chance upon this banana recipe from Averie Cooks. It’s adapted from one of the famous Flour Bakery in Boston. The bread turned out incredibly fluffy and moist. If you follow my Instagram video, you can see me squishing it… with my fingers.
Not before long, I popped them in my mouth- end of story. You can serve them warm with a scoop or two of your favorite ice cream, spread some butter, wait for the butter to melt and seep through those holes in the bread ….. so gooodddd.. Or if you’re adventurous ike me, I like to slab them up with a king kong style peanut butter from Mayvers ( Oh how I dig this brand of PB). YEAH. Peanut butter makes everything taste better. Agree? Hmmm
So the bottom line is this cake is so delicious. I’ve made quite a number of banana bread and this one is definitely one keeper recipe. The addition of poppyseeds add a little texture and crunch to the cake. Most of the recipe calls for baking them in a bigger loaf but I’m so used to my mini loaf pans that I simply cant bake without them. This recipe yields 4 mini loaves. They make perfect mini dessert gifts or tea time snack for your guests. Enjoy! Do tag me on Instagram should you try out your own! Would love to share how it went! Yay
Flour’s Famous Banana Bread
2 large eggs
1 cup granulated sugar
1/2 cup canola or vegetable oil
3 medium/large ripe bananas, peeled and mashed (about 1 1/2 cups when mashed)
2 tablespoons Greek Yogurt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1/4 teaspoon cinnamon
1 tbsp poppyseeds
1) Preheat oven to 350F/ 175C. Grease and line 4 mini loaf pans with baking paper.
2) In a bowl, add the eggs, sugar, and beat on medium-high speed with hand mixer until smooth, well-combined, and mixture is golden yellow in color, about 4 to 5 minutes.
3) Slowly drizzle in the oil. Don’t dump it all in at once. Beat at medium speed until incorporated, about 1 to 2 minutes.
4) Add the bananas, greek yogurt, vanilla, and beat on medium-high speed until combined, about 1 to 2 minutes.
5) Add the flour, baking soda, salt, cinnamon, poppy seeds and beat on low speed until just combined, about 1 minute.
6) Split batter among the 4 mini pans and bake 30-40 mins or until a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
* This recipe yields 4 mini rectangular loaves
* Double the recipe if you want to make a 3 layer 8″ round cake
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