Poppy Seed-Banana Mini Loaves Recipe

Be the first to write a review

Rate recipe

These lovely loaves from Katherine Stallwood of Kennewick, Washington are absolutely perfect for gift giving. A surprising hint of orange adds a unique touch to this banana bread which is crunchy outside and deliciously moist inside.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Poppy Seed-Banana Mini Loaves Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Poppy Seed-Banana Mini Loaves Recipe

Prep: 20 min. Bake: 30 min.

Yield: 18 Servings

20 30 50

Ingredients

1/3 cup butter, softened
3/4 cup sugar
1 egg
2 medium ripe bananas, mashed
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4-1/2 teaspoons poppy seeds
2 teaspoons grated orange peel
TOPPING:
2 tablespoons cold butter
1/4 cup packed brown sugar
2 tablespoons chopped walnuts

Directions

In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in egg and bananas. Combine the flour, baking powder and salt; beat into banana mixture just until blended. Stir in poppy seeds and orange peel.
Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. For topping, cut butter into brown sugar until crumbly. Stir in walnuts. Sprinkle over batter.
Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack. Yield: 3 loaves (6 slices each).

Nutritional Facts 1 slice equals 160 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 162 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Poppy Seed-Banana Mini Loaves in Light & Tasty December/January 2008, p53