Banana Blackberry Poppy Seed Bread Recipes

BANANA POPPY SEED QUICK BREAD

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

BANANA BLACKBERRY & POPPY SEED BREAD

Steps:

• Preheat oven to 160 degrees celsius (325 F) and line a standard loaf tin (1.75L) with baking paper.
• Place the flour, sugar, baking powder, bicarb soda, cinnamon, poppy seeds and salt into a large bowl and mix to combine.
• Add the mashed banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine.
• Gently fold and swirl through the blackberries and blackberry jam.
• Pour the batter into the prepared tin, top with the remaining banana.
• Bake for 1 hour - 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Note: If loaf is browning too quickly before the centre is cooked through, simply cover the loaf with foil and return to the oven for the remaining bake time.
• Allow to cool for 10 minutes or so before placing the loaf on a wire rack to cool completely.