Poppy Seed Loaf

Method

1. Heat the oven to 170°C and line a loaf tin with baking parchment.
2. Grind the poppy seeds in a manual grinder or a spice grinder. In a large bowl, mix together the flour, spices, baking powder, salt and ground poppy seed and stir well.
3. As the oven is heating up, put the butter into a small oven proof dish and leave it in the oven for about 10 minutes until it’s brown and smells divine. Once the butter is done, let it cool at room temperature.
4. Mash the banana with a fork and add it into the dry mix, then add the yoghurt and brown butter and stir well to combine. Add the eggs, date syrup, maple syrup and prunes and mix everything together and pour into the prepared tin.
5. Bake for about 40 minutes until a skewer comes out clean and the top is lightly golden. Let cool at room temperature and serve with fresh fruit, Greek yoghurt and maple syrup or some warm fruit compote. It’s also delicious toasted with some lightly salted butter.