About this recipe:A really great way to use up over-ripe bananas. The loaf is light and fluffy with crunchy poppy seeds for contrast. Keeps for days. But as it's so delicious that might be a bit of a challenge! Perfect addition to a packed lunch.
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
Peel the bananas and put into small bowl with vinegar and salt. Mash till smooth.
Sieve the flour, baking powder and vanilla sugar into a separate bowl. Add the poppy seeds.
In a large mixing bowl cream together the fat and the sugar. Add a teaspoon of the flour mixture (to prevent it curdling) then beat in one egg. Add another teaspoon of the flour mixture and beat in the second egg. Stir in the mashed banana. Slowly add the flour mixture, stir till well combined. Spoon the mixture into the prepared cake tin.
Bake in the middle of the oven for 35 to 40 minutes till deep golden brown and a wooden toothpick comes out clean. Cover with baking paper for the final 5 to 10 minutes if it is browning too quickly. Remove from the oven and allow to cool before slicing and serving.
The cider vinegar helps slow down the bananas turning brown, and it has a beneficial reaction with the baking powder boosting its raising properties.
I find ml more useful than grams and it means you don't need to have scales. This recipe shows both ml and g measurements for the flour and sugar.
For some reason, my original measurement of 350ml of flour has been changed to 350g, which is quite wrong. This would give you a really dry and heavy loaf. If you need the measurement in grams, 350ml of flour is 210g. And my original measure of 200ml sugar is around 150g, not 200g.
Also the original method is to lightly grease and flour (about 2-3 teaspoons) the tin - thus no parchment needed. - 14 Nov 2015