One Bowl Lemon and Poppy Seed Banana Loaf
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Ingredients
  • You will need
  • 2 very ripe bananas (around 200g in mashed weight)
  • 100g soft unsalted butter
  • 75g soft light brown sugar
  • 75g caster sugar
  • 75g wholemeal self raising flour
  • 75g plain flour
  • 2 medium eggs
  • 1 tsp bicarbonate of soda
  • Zest of one lemon, plus juice of ½ and a little extra to finish
  • 2 tbsp poppy seeds
Instructions
  1. Preheat the oven to 180oc/160oc fan and grease and line a 2 lb loaf tin.
  2. In a large bowl, mash the peeled banana to a soft puree, then add the rest of the ingredients aside from the lemon and poppy seeds. Using a handheld mixer, beat the loaf mix until thick and smooth. Add the lemon zest, lemon juice and poppy seeds and stir to combine.
  3. Pour the batter into the prepared loaf tin and bake in the oven for 50 to 55 minutes until a skewer inserted in the middle comes out clean.
  4. Place the loaf on a cooling rack for 10 minutes then squeeze a little lemon juice over the top to let it sink into the crust. Carefully remove from the tin and cool completely. Slice and serve with coffee, keeping the loaf in an airtight container for up to three days.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/one-bowl-lemon-and-poppy-seed-banana-loaf/