Lemon Poppyseed Banana Bread

What you’ll need:

• 2 cups all purpose flour 

• 1 cup granulated sugar 

• ¼ cup poppy seeds

• 1 teaspoon baking soda 

• ½ teaspoon salt

• 3 large ripe bananas

• ½ cup Greek yogurt

• ½ cup oil

• 2 large eggs

• Zest from 1 lemon

• ½ cup lemon juice

For the lemon glaze:

• 1 cup powdered sugar 

• 2 tbsp lemon juice 

• Lemon zest and poppy seeds for garnishing

How to make it:

1. Preheat your oven to 350ºF. Grease a 9×5-inch loaf pan with butter.

2. In a medium-sized bowl, whisk the flour, sugar, poppy seeds, baking soda, and salt.

3. Mash the bananas in a large bowl then stir in the Greek yogurt, oil, eggs, lemon zest, and lemon juice.

4. Add the dry ingredients to the wet ingredients and mix just until combined – do not overmix.

5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check on the bread after 40 minutes and if it's starting to brown on top, loosely tent it with foil. Let the banana bread cool for 30 minutes in the pan then remove it and let it finish cooling on a cooling rack.

6. Once the banana bread is completely cool, mix the powdered sugar and lemon juice together until it is a thick but pourable consistency. Pour it over the banana bread then add a little lemon zest for color.