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EGGLESS BANANA POPPY SEED MUFFIN LOAF

So muffin-y. I was tired of the usual banana bread suspects and decided to make a version stealing the process from the way I make muffins. I love how it turned out, bouncy, air-pocketed, and crumbly, like a thick and cakey bakery muffin. I skipped the eggs for those who keep asking for eggless recipes, and I didn't miss them. Greek yogurt stood in for the eggs and supplied lift and softness. Out of the oven, I brushed the top of the loaf with melted butter and gave it the donut treatment: a liberal dusting of cinnamon and sugar.


This recipe makes two slightly shorter standard loaves. And before you ask, you can certainly turn it into 24 muffins if you like.



Notes: Greek yogurt is fat free.


EGGLESS BANANA POPPY SEED MUFFIN LOAF

Ingredients: 3 overripe bananas, 2 tsp. vanilla extract, 1 cup plain Greek yogurt, 1 stick softened butter, 1 1/2 cups sugar, 3 cups all-purpose flour, 1 1/2 tsp. baking powder, 3/4 tsp. baking soda, 1/2 tsp. sea salt, 2 tbsp. poppy seeds, 2 tbsp. melted butter, and 2 tbsp. cinnamon-sugar.

Makes two 9-inch loaves.


1. Preheat oven to 350* F and spritz two loaf pans with cooking spray. Line them horizontally with pieces of parchment paper.


2. In a large bowl, mash the bananas with vanilla extract. Stir in the Greek yogurt, sugar, and softened butter until well incorporated.


3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add it to the wet ingredients, folding until just combined. Fold in the poppy seeds. The batter will be thick.


4. Split the batter between the loaf pans. Bake for 45-50 minutes until golden and pulled away from the sides of the pans.


5. Cool for 5 minutes, then brush with melted butter. Sprinkle over cinnamon sugar.


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