Poppy Seed Loaf Cake is a simple and delicious way to spend those ripe apples and bananas. It’s prepared very quickly, in fact, an hour and a half will do. Everyone can make this loaf cake, even complete beginners. If you want, you can cover it with chocolate for even more tasty experience.
The loaf cake is the best if you leave it in the fridge overnight. If you keep it there, it can last up to 5 days (but I guarantee you it won’t because you just can’t stop eating it 😉 ).
Ingredients (for one loaf)
165 g sugar
10 g vanilla sugar or 1 tsp vanilla essence
50 ml vegetable oil
250 g flour
15 g baking powder
125 g minced poppy seeds
200 g cooking chocolate
150 g unsalted butter
Smash the banana with forks. Clean the apples, peel them, and grate.
Whip eggs with sugar and vanilla sugar. Add oil, smashed banana, and grated apples. Stir.
In other bowl, mix together flour, baking powder, and poppy seeds.
Slowly add dry ingredients to the mixture. Stir until just combined.
Grease the baking tray with butter and dust with flour. Pour the mixture in the baking tray and bake in preheated oven for 45 minutes on 180 degrees C.
When baked, prepare the chocolate cover. Melt chocolate with butter and pour it over the loaf cake.