Soft, dense and full of flavor poppy seed walnut banana bread great as a snack, breakfast or dessert. Easy to make and heavenly delicious.
One of my all time favorite snacks or quick breakfasts is a piece of toasted banana bread with peanut butter topped with some extra banana slices. My toddler happens to go crazy for bananas as well, so baking a banana bread for all of us was a wise and very appropriate decision. This poppy seed walnut banana bread is moist, delicious and with lots of banana flavor. I added some grinded walnuts, which I happened to like more than when they are just chopped. Grinding them helped add extra depth to the dough texture, some subtle nuttiness and a heavier, stickier crumb. I also went heavy hand with the poppy seeds, to get some nice crunchiness, extra flavor, and it just makes the bread look so much more appetizing.
The bread itself is very soft, not too sweet, very dense from the grinded walnuts. My husband had a slice fresh from the oven topped with some chocolate ice cream. It tasted ridiculously delicious. My toddler runs around the house asking for more. I keep begging myself not to finish the whole loaf in one sitting, cause it is not one serving. So here is the final judgment call, if you like banana bread, you have to give this recipe a try.
All those poppy seeds are so cute and delicious, and don’t forget the vanilla almond milk, its such a nice pairing!
- ½ cup butter (melted) + 2 tbsp for greasing the pan
- 5oz whole milk yogurt
- 1 cup sugar
- 2 ripe bananas
- 1 egg
- 1tbs vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup walnuts
- ½ cup poppy seeds
- Preheat oven to 350F. Grease a loaf pan with butter (2 tbsp.).
- In a high speed mixer with the paddle attachment, cream together the yogurt, sugar and butter until well mixed. Add in the egg, vanilla extract & mashed bananas, mix until smooth consistency is achieved. Stir in dry ingredients – flour, baking soda, baking powder, salt and add to the mixture.
- Grind the walnuts until a crumble like texture is achieved.
- Using a spatula, carefully fold in the walnuts & poppy seeds.
- Bake for 60-75 minutes or until a wood tester inserted in the center comes out with only a few moist crumbs attached.
- Transfer the pan to a wire rack, and let it cool completely before serving.