Poppy Seed-Banana Mini Loaves Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:18 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 18 servings


  • 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
  • 2 tablespoons cold butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped walnuts

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.


  1. 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.
  2. 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.
  3. 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).
Originally published as Poppy Seed-Banana Mini Loaves in Light & Tasty December/January 2008, p53

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