Lemon Poppyseed Bread

​1 very ripe banana
1 ¾ cups sugar
¾ cup vegetable oil
3 eggs
1 ½ teaspoons vanilla
1 teaspoon lemon extract
2 tablespoons poppyseeds
3 cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups milk
2 tablespoons lemon juice
¾ cup powdered sugar
 
1. Preheat oven to 350 degrees; grease and flour two 9x5 inch loaf pans. In a large mixing bowl, mash banana until smooth. Add sugar, vegetable oil, eggs, extracts, and poppy seeds. Mix well until thoroughly combined.
 
2. In another bowl, whisk together flour, baking powder, and salt until well combined. Add flour mixture and milk to banana mixture alternatively, mixing well after each addition. Divide batter evenly between prepared pans.
 
3. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Loosen loaf edges from pans with a knife, if necessary. Cool loaves in pans on wire racks for 10 minutes
before turning out.
 
4. Blend together lemon juice and powdered sugar in a small bowl until smooth. Drizzle over warm loaves. Cool completely.
 
Revised November 2017