This sticky banana and poppyseed loaf is so yummy. The poppyseeds really compliment the bananas, a combination you wouldn't normally expect, but which tastes delicious.
Preheat oven at 180°C (160°C fan, 350°F, gas mark 4) then grease and base line a 900g (2lb) loaf tin.
Peel the bananas and cut into large chunks.
Place in a bowl with the lemon juice and mash using a potato masher.
Sieve the flour and baking powder over the bananas then add the margarine, sugar, poppyseeds and eggs. Beat well using an electric hand whisk or wooden spoon.
Spread half the mixture into the tin then drizzle over 2 tablespoons of caramel sauce. Spoon over the remaining mixture and level the surface.
Bake for about 40 minutes. Whilst the cake is still hot use a skewer to insert holes in the sponge all over.
Warm the remaining caramel sauce and pour over the hot banana loaf. Leave to cool in the tin.
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