Well I haven’t written in a long time, but last week I made a banana bread in the loaf pan my mother gave me for Christmas, once I put all the batter in the pan I knew something was wrong, but I put it in the oven anyway. It wasn’t cooked in the middle when it was taken out which I mostly blame on the loaf pan being too small, but maybe a few more min in the oven would have cooked it enough.


This lead me to another Christmas gift from my sister! A mini loaf pan, because I love mini things! well I started to make another banana bread and a lemon poppy seed loaf as well. The extra batter made a dozen mini muffins which made me want to make batter for banana bread and make nothing but mini muffins they were so good.

The banana bread recipe is the same as in a previous post


Lemon Poppy Seed Loaf came from the Joy of Baking

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (195 grams) all-purpose flour, sifted

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

3 tablespoons (30 grams) poppy seeds

13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar



Advertisements