"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poppy Seed Bread Recipe

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This recipe for Poppy Seed Bread, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billie Lundberg
Added: Sunday, June 1, 2008


2 extra ripe large bananas, peeled
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. freshly grated lemon peel
1/4 tsp. ground cinnamon
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. poppy seeds

Slice bananas into blender, pureed (about 1 cup).
Cream sugar and butter until light and fluffy. Beat in eggs and lemon peel. Combine flour, baking powder, salt and cinnamon. Beat dry ingredients into wet ingredients alternately with pureed bananas. Repeat twice ending with dry ingredients. Sir in poppy seeds. Turn into well-greased 9 X 5 inch loaf pan. Bake at 350 oven for 60 to 70 min.. Cool in pan 10 min..




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