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Print this Recipe    Banana Poppyseed

Banana-Poppyseed Bread

1 c. mashed banana
1/2 c. sugar
1/2 c. skim milk
3 T. vegetable oil
1 egg, lightly beaten
1 c. unbleached flour
1 c. whole wheat flour
2 t. baking powder
2 T. poppy seeds
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
vegetable cooking spray (Pam)

Preheat the oven to 350 degrees F. and have ready one 8 1/2 X 4
1/2 X 3-inch loaf pan coated with cooking spray (or 2 junior loaf
pans).

Mash the bananas and combine them and the sugar in a small bowl;
stir well. Let stand 10 minutes, stirring occasionally.

Meanwhile, stir together milk, oil, and egg; set aside.

Combine flours, baking powder, poppy seeds, baking soda, salt and
cinnamon in a large bowl and stir well.

Combine banana and milk mixtures together. Make a well in center
of the dry ingredients and add the banana mixture to the dry
ingredients, stirring until moistened.

Spoon into prepared loaf pan(s). Bake at 350 degrees F. for one
hour (30-35 minutes for junior size pans), or until a pick inserted
in center comes out clean. Cool in pan 10 minutes. Remove from
pan, and cool on a rack.

Note: chopped nuts can be added if desired.

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