Nanner bread is a wonderful thing, but so are poppy seed muffins. If you’re anything like me, you want to turn anything lemon-flavored into something lemon-poppy seed-flavored. Texture, you guys. So when I found this recipe by 101 Cookbooks, I did. And now you can too. Now you don’t have to decide between/eat both banana bread and a lemon poppy seed muffin.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
1/3 cup extra-virgin olive oil
2 large eggs
1 1/2 cups mashed bananas (3-4 ripe-ass nanners)
1/4 cup buttermilk
1 teaspoon freshly grated lemon zest + the juice of one lemon
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Mash the bananas. I don’t care how. You’ve probably got this.
Then mix in the eggs, buttermilk, olive oil, and vanilla. Then the lemon zest and lemon juice. Then the poppy seeds. Things will look pretty gross at this point. Yeah. Not like your batter has pubes at all.
Whisk together the dry ingredients: flours, baking soda, salt, and brown sugar. Again: You’ve got this.
Next, combine the dry ingredients and the wet. Mix them until they’re combined, then stop. Overmixing makes dough tough and gross. Like the heels of people who go barefoot too often. Pour the batter into a greased 9 x 5 inch bread pan.
Is your oven ready? Maybe not, because you whipped this up so fast. When it is, bake for around 50 minutes at 350 degrees.