Banana Poppy Seed Bread

• 2 cups (8 Ounces) Whole Wheat Pastry Flour
• 3/4 cups Maple Sugar, Sucanat, Rapadura, Demerara Or Granulated Sugar
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3 whole Large, Darkly Speckled Bananas, Mashed Well (about 11/2 Cups)
• 1/4 cups Plain Yogurt
• 2 whole Large Eggs, Lightly Beaten
• 6 Tablespoons Butter, Melted And Cooled
• 2 teaspoons Pure Vanilla Extract
• 4 Tablespoons Poppy Seeds

1. 1) Preheat oven to 350u0b0 F. Grease and flour a 9x5 inch loaf pan.
2. 2) In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Fold in the poppy seeds. Batter will be thick and chunky.
3. 3) Scrape the batter into the prepared pan. Bake in preheated oven until golden brown and a toothpick inserted near the center comes out clean, about 55-60 minutes.
4. 4) Remove from oven and cool in pan for 5 minutes. Gently loosen the edges with a knife. Transfer to a wire rack to cool. Serve warm or at room temperature.

whole wheat pastry flour, maple sugar, baking soda, salt, bananas, ubc, eggs, butter, vanilla, poppy seeds

Taken from tastykitchen.com/recipes/breads/banana-poppy-seed-bread/ (may not work)