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  • 4 over ripe bananas
  • 1 teaspoon lemon juice
  • 2 cups bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup white sugar
  • 3/4 cup ribbon cane syrup
  • 1 stick butter at room temp
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 2 tbsp poppy seeds

Preheat oven to 325
Grease and flour a loaf pan
In a medium size bowl, mash bananas and lemon juice then set aside
In a medium size bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt and set aside
In a large bowl, cream together the butter, sugar and syrup
Beat in the eggs until combined
Fold in the banana mixture
Add in the vanilla extract and buttermilk
Add poppy seeds, beat all till combined
Add the dry mixture into the wet mixture, in three pours. Fold in until dry ingredients are worked in, do not stir.
Pour the batter into the prepared loaf pan
Bake for 1 hour and 10 minutes

Chelle Ellis

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On September 6, 2017, we bought a 134+ year old Colonial Revival Eclectic known locally in Coldwater, Mississippi, as Ms. Sadie’s Place. We aren’t sure of the age of the house yet; there are old photos dating back to 1883, when she was a much smaller but established version of herself. In 1942, she was moved a mile South, along with the rest of the town of Coldwater (including a massive church) to make way for the Arkabutla Reservoir, built by the WPA in response to the Great…

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