Posting date for is March 3rd.
HONEY BANANA POPPY SEED BREAD
Yield: One 9-by-5-inch loaf
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large very ripe bananas, mashed (about 1 cup)
1/3 cup vegetable oil
1/4 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons poppy seeds
Baked Note: The poppy seeds aren’t essential to this recipe, but we think they provide a pleasant textural contrast. The bread base itself is completely malleable, so feel free to swap out the poppies with either a 1/2 cup of toasted chopped walnuts (for a more traditional loaf) or a 1/2 cup of chocolate chips (a Baked favorite).
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another large bowl, whisk together the bananas, vegetable oil, milk, honey, and eggs.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Fold the dry ingredients into the wet ever so gently until just combined. Stir in the poppy seeds.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. The loaf will keep at room temperature, tightly covered, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.