Saturday, 5 October 2013


Recipe: Banana Poppy Seed Bread with Lemon Glaze

You'll need:

Dry part:
1 1/2 cup flour
1 1/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp poppy seeds

Wet part:
3/4 cup milk
1/2 cup + 1 tbsp. vegetable/olive oil
1 cup mashed bananas
2 large eggs, slightly beaten
1 tsp pure vanilla extract

For the lemon glaze:
1/3 cup sugar
2 tbsp freshly squeezed lemon juice
1/4 tsp pure vanilla extract
1/2 tbsp unsalted butter, melted and slightly cooled

What to do:

Preheat oven to 180C/fan forced 160C. Set aside standard size loaf non-stick baking dish lightly brushed with olive oil.

In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder and poppy seeds. Stir on low, until just combined.

In a separate medium bowl, combine the rest of the ingredients—milk, vegetable oil, eggs, vanilla, mashed bananas.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then, raise the mixer speed to medium and beat for one more minute. 

Pour batter into prepared loaf pans and bake for 45 to 50 minutes, or until toothpick/satay stick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaf is removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like a lot of glaze, but it will soak in and make the bread ultra-moist and flavourful, with a bit of a sugary crust once cooled. 

Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans. 
Note: You can also replace mashed bananas with grated carrots-walnut-sultanas mix.

Bon appetit!


Post a Comment