I will just say, that I love this banana bread, with a hint of sweetness and a crunch of poppy seeds on the tongue.


Yields 1 loaf
3 very ripe bananas, mashed (see note)
2 eggs
1/2 c. yogurt
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
Scant 1/2 c. brown sugar (adjust if you prefer a more or less dessert-like bread)
1/4 c. poppy seeds (or more as you like)
Preheat the oven to 350 degrees. Grease a 9-inch loaf pan.
Combine the mashed bananas, eggs, yogurt and vanilla in a large bowl.
In a medium bowl, combine the flour, baking powder, sugar and salt. Whisk to combine.
Stir the dry ingredients into the wet and stir in the poppy seeds.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until golden brown and a cake tester comes out clean. Let cool before slicing.
*Note: I like to keep frozen sliced bananas on hand for smoothies and oatmeal. Just take some out, let them thaw, and mash them for the bread.

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