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BANANA POPPY SEED LOAF
Poppy seeds may be small, but they add flavour and a bit of crunch to baked goods. This loaf is great with coffee or as a mid-day snack.
Yield: Makes 1 loaf.
July 02, 2019
BANANA POPPY SEED LOAF
Ingredients
- 1 cup mashed banana
- 1/2 cup firmly packed brown sugar
- 1 large egg, beaten
- 1/4 cup canola oil
- 1/2 cup milk (2%)
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp poppy seed
Directions
- Preheat oven to 350°F.
- Combine banana and sugar. Mix together egg, oil and milk; add to banana mixture.
- Combine remaining ingredients. Add to banana mixture and stir just until moistened.
- Spoon batter into a greased loaf pan. Bake at 350°F until a cake tester inserted in centre come out clean, about 60 - 70 minutes. Cool 10 minutes; remove from pan to wire rack to cool thoroughly.
- Wrap and refrigerate for up to 1 week. May be frozen for up to 2 months.
Nutritional analysis per slice:
115 Calories, 4.0 g fat, 2.3 g protein, 18.4 g carbohydrate, 1.5 g fibre, 150 mg sodium