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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Banana Bread with Poppy Seeds

Gregory Clapp

This is a great way to use up overripe bananas.  I make this and give the loaves to my neighbors.  I have happy neighbors. 

  • 2 cups sugar
  • 3/4 cup butter, softened
  • 6 ripe bananas mashed, thawed if frozen
  • 4 eggs
  • 2½  cups flour
  • 1 tsp salt
  • 2 tsps baking soda
  • ½ cup poppy seeds

Cream butter and sugar together.  Add eggs and mashed bananas.  Mix until smooth.  Mix in remaining ingredients.  Pour mixture into 2 greased loaf pans. Bake at 350º for 50 minutes to 1 hour. C heck for doneness with a wood skewer poked into the middle of the loaf (if it comes out clean it's done).  Remove from oven and cut around edges of loaf pan to loosen.  Let cool for 10 minutes and invert pan to remove bread. 

Makes 2 large loaves.

This bread is very dark and moist.  It's great either hot or cold.  I often have overripe bananas, so I peel them and place them in a freezer Ziplock bag until I have 6 bananas.