Banana poppy seed loaf

  (Jay L. Clendenin / Los Angeles Times)

By Noelle Carter Los Angeles Times

August 19, 2009
Dear SOS: Yesterday was my fourth time to Huckleberry. I am addicted to their daily flatbread. However, I tried the banana poppy seed bread, and I found it quite extraordinary. It's not too sweet.


Helen Chiu Westchester

Dear Helen: We loved the combination of bananas, poppy seeds and dates in this rich, moist recipe.

Slice the loaves and serve the slices on their own (or with a little cream cheese, as the bakery recommends), or give them as gifts. They make a beautiful presentation garnished with caramelized sliced bananas and a sprinkling of powdered sugar.

Banana poppy seed loaf



Total time: 1 1/2 hours

Servings: 2 loaves (about 8 servings each)

Note: Adapted from Huckleberry Bakery & Cafe in Santa Monica. This recipe requires 2 small (8 1/2 - by-4 1/2 -by 2 1/2 -inch) metal or glass loaf pans.

3/4 cup (1 1/2 sticks) butter, plus extra for greasing the pans

1 1/2 cups (6.4 ounces) flour

1 1/2 cups (6.75 ounces) whole wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons poppy seeds

3/4 cup sugar plus 1 teaspoon, divided

3/8 teaspoon salt

3 eggs

5 very ripe bananas, plus 1 1/2 fresh bananas, divided

1 tablespoon vanilla extract