Preheat the pizza oven to approx 180C/350F. Ideally use a laser thermometer to gauge the temperature of the chamber as well as the bricks
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, poppy seeds to the butter and sugar mixture and mix well. Fold in the flour mixture.
Grease a loaf tin and pour the cake mixture into the tin.
Transfer to the rear of the pizza oven away from the wood and bake for about 45 minutes or until well-risen and golden-brown. Check after 30 minutes by using a knife inserted into the centre. If it is ready the knife will be dry, if sticky and wet continue cooking.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.