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Lemon and Poppy Seed Banana Cake

This lemon and poppy seed banana cake is a simple everyday bake that's naturally sweetened with ripe bananas and flavoured with fresh lemon. Made without added sugar, oil or dairy, it has a soft, moist texture and a fresh citrus flavour that makes it just as suitable for breakfast as it is for afternoon tea. The bananas provide natural sweetness, while the oats add fibre and the poppy seeds contribute calcium and a delicate crunch. It's an easy recipe to make in either the oven or the air fryer and is perfect for preparing ahead. Serve it plain, or with a spoonful of Greek yoghurt for breakfast. It's also a lovely cake to take to summer picnics, garden parties or birthday celebrations.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 small ripe bananas
  • 2 eggs
  • Finely grated zest and juice of 1 small lemon
  • 1 tsp vanilla extract
  • 1 Tbsp poppy seeds
  • 1 cup self-raising wholemeal flour
  • ½ cup rolled oats
  • A splash of milk or plant-based milk if needed

Method
 

  1. Preheat the oven or air fryer to 180°C. Line one medium loaf tin or two small loaf tins with baking parchment.
  2. Mash the bananas thoroughly in a large mixing bowl.
  3. Add the eggs, vanilla extract, lemon zest and lemon juice, then mix until well combined.
  4. Stir in the wholemeal flour, oats and poppy seeds until evenly mixed.
  5. Leave the batter to rest for 5 minutes so the oats can absorb some of the moisture.
  6. If the mixture seems too thick, add a splash of milk or plant-based milk. If it is too loose, stir in a little extra oats.
  7. Spoon the batter into the prepared tin or tins and level the surface.
  8. Bake for about 25 minutes if using two small loaf tins, or 45 minutes if using one medium loaf tin, until lightly golden and a skewer inserted into the centre comes out clean.
  9. Air Fryer Method:Bake in a silicone or air fryer-safe loaf tin at 180°C for about 25 minutes (for a small loaf), or until the cake is golden and cooked through. Check with a skewer before removing from the air fryer.
  10. Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  11. Slice and serve.