Banana Lime Poppyseed Loaf

Yesterday was spent out in my gardens, cleaning up the spent blossoms.  Collecting the ripened poppy seeds from theirs proud spot on the stalk.  This gave me an idea for a baked treat to make for my daughter Anastasia and son-in-law Aras who are heading this way from Kamloops for a visit. (along with our Grandkitties, Grandbunny and newest addition the Grandpuppy).....aaah family.

I had a few bananas that were getting very ripe, freshly harvested poppy seeds and limes in the fridge....a perfect combination.  Hope you enjoy it too.

 

BANANA LIME POPPY SEED LOAF

 

 

 

 The ingredients you will need.

 

Wet and dry ingredients all prepared, bananas in lime juice ready for mashing.

 

 Banana Lime Poppy seed Loaf fresh from the oven.

Smells amazing!

 

 

You can see the chunks of bananas, flecks of lime zest and of course, sprinkle of poppy seeds.

Perfect with a cup of milk, tea or coffee.

Enjoy!

 

Banana Lime Poppy Seed Loaf Recipe

1/2 c. coconut oil
1/2 c. white sugar, granulated
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup poppy seeds

1/2 tsp. ginger, dried, ground
2 large eggs
1/2 c. Greek yogurt
1 c. bananas, half-mashed (I used 3 small bananas to yield 1 cup.
What I mean by half-mashed is that the bananas should be mashed to a consistency that isn’t completely smooth and still retains some of the larger pieces of banana in it)
1/2 c. lime juice, freshly squeezed
2 tbsp. lime zest

Preheat the oven to 350°. Grease a 9″ x 5″ loaf pan and set aside.

Slice the bananas horizontally into disks and mash lightly with a fork. Immediately transfer to a small bowl and mix with the lime juice. Set aside.

In a small bowl, whisk the flour, baking powder, baking soda, salt and ginger together. Set aside.

Cream the sugar and coconut oil in a large bowl. Beat in the eggs one at a time, then the yogurt. Gradually beat in the dry ingredients, scraping down the sides of the bowl as necessary. Finish by folding in the banana mixture and the zest. Pour the batter into the prepared pan and bake for approximately 60 minutes. The finished loaf will be puffed and golden at the top, dark brown at the edges, and pulling away slightly from the sides of the pan. Note that this bread is incredibly moist and dense so the toothpick test will likely fail you. Simply bake to the full 60 minutes and be sure that the top of your bread is puffed and set and you’ll be fine. Remove the baked loaf and set aside to cool for at least 10 minutes before unmolding.

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