And so it begins, cupcakes.
The endless months with nary a random holiday (thanks, President's Day, btw) in sight to break up the rainy/snowy/cold/windy/blustery weather. The days blend together into a blur of dark clothes and dirty boots. UUUUGGGGHHH!!
Well, it's time to get happy, muffins. Mother Nature may be having a bad few months, but that's not to say we all have to suffer? What brightens a mood more than baking? And snacking? And watching "Pitch Perfect" for the 8,641st time?
And, what sounds happier than Honey Banana Poppy Seed bread? Ok. Maybe Lemon Sunshine Bread but we didn't have any lemons (ew, must go outside, no) and we're not even sure that particular quick bread exists (but, clearly it should, we call dibs).
This lovely loaf is not too sweet and feels sort of healthy with the poppy crunch. Read: this is perfectly appropriate to eat for breakfast because it obviously has lots of fiber in it. We think. Maybe. Hmmm, don't quote us on that. Just quote us on the eat-for-breakfast bit.
Of course, in typical, Blue-Eyed fashion we also made some Vanilla Cream Cheese spread (aka frosting) to jazz this up, but it isn't totally necessary. We just like baked goods to have accessories.
On a separate note, we've recently had some requests for healthier desserts. Yikes.
Um, so this will be tough, but we are going to make every attempt to make the month of March "Health(ier) Dessert Month." No promises since we just got done making cream cheese spread for banana bread, but we are going to give it a shot.
Honey Banana Poppy Seed Bread with Vanilla Cream Cheese Spread
Adapted from Baked: Elements
For the Bread:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 large, ripe bananas mashed (at least 1 cup)
1/3 cup vegetable or canola oil
1/4 cup whole milk
1/4 cup honey
2 large eggs
2 tablespoons poppy seeds
For the Cream Cheese Spread:
4 ounces cream cheese, at room temperature
1/4 cup confectioner's (powdered) sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Butter a 9-x-5" loaf pan and dust with flour, knocking out the excess.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In another large bowl, whisk together the bananas, oil, milk, honey and eggs until well combined. Then, slowly add the dry to the banana mixture ingredients, folding together gently until just combined. Lightly stir in the poppy seeds.
Pour the batter into the prepared pan and bake in the center of the oven for 60-75 minutes until golden brown on top and a cake tester come out with a few moist crumbs. Let the loaf cool for 15 minutes, then run a sharp knife along the sides to loosen the bread and turn out onto a wire rack to cool further.
Make the cream cheese spread while the loaf is cooling by mixing all the ingredients in a medium bowl until well combined and smooth.
The loaf will keep covered at room temperature and the spread should be covered and kept in the fridge.