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Banana bread with poppy seeds and almond extract

Prep Time5 minutes
Cook Time40 minutes
Servings: 8 slices

Equipment

  • 1 metal tin mine is 25x15cm
  • baking parchment
  • 1 hand mixer
  • 1 spatula or spoon
  • 1 fork

Ingredients

  • 150 g butter at room temperature
  • 150 g golden caster sugar
  • 150 g self-raising flour
  • 1 tsp baking powder
  • 2-3 overripe bananas
  • 2 eggs
  • 1 tbsp almond extract
  • handful of dried dates- chopped optional
  • 3 tbsp poppy seeds

Instructions

  • Heat the oven to 180℃. Wrinkle your parchment paper into a bowl to make it easier to assembly in a form. Sprinkle few drops of water into a tin, place baking parchment on top, it should stick in place fairly easily now. Arrange it so it will be easy to take the cake out when it's baked by holding the extra paper and lifting the cake out of the tin.
  • Add butter and sugar, mix with a hand mixer for a couple of minutes until light and fluffy. Add two eggs, mix again. Now peel bananas and add them to the mixture, using a fork mash it into pieces. Add almond extract, flour, baking powder and fold in using a spatula (you don't want to overbeat the mixture now so don't stir too rigorously). Pour in your extras and fold in gently.
  • Pour the mixture into a form and cook for 30-50 minutes. The cooking time will vary greatly depending on the shape of your tin. With mine, it took 40 minutes. Check with a wooden stick- when you stick it in the middle of the cake it should come out clean, then you know it's ready.
  • Cool for 10-15 minutes before serving. Store in fridge for up to 3 days.