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.
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