BANANA-LEMON BREAD
Make and share this Banana-Lemon Bread recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 45m
Yield 1 9x5 inch loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Puree bananas in blender or food processor.
- Combine with butter.
- Combine flour, baking powder, baking soda and salt.
- In bowl, beat egg, sugar and lemon peel.
- Beat in banana mixture.
- Beat in flour mixture.
- Turn batter into 9 x 5-inch loaf pan coated with vegetable spray.
- Bake in 350°F oven for 35 minutes.
- Cool in pan.
- Meanwhile, in small pan stir together lemon juice and sugar over medium heat until sugar melts.
- Poke holes in bread with skewer.
- Pour syrup over top.
- Let stand 10 minutes.
- Remove from pan.
- Slice when completely cooled.
BANANA/LEMON SENSATION
BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.
Provided by TOOLBELT DIVA
Categories Quick Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F.
- Ovens will lose heat immediately the door is opened.
- A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
- As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
- For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
- "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
- Set aside for later use.
- In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
- In a small saucepan, squeeze the fresh lemon half.
- FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
- In a separate bowl, cream butter or margarine with 1 cup sugar.
- In a separate bowl, beat eggs really well.
- In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
- Beat again.
- NOTE: If you are using a blender or food processor, please be aware of over-spills.
- Sift together (if you prefer sifting) flour, baking soda and salt.
- (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
- Scrape batter down sides of the bowl into the flour and mix well.
- At this point, add the grated lemon peel and mix well.
- You can never mix too much.
- Ingredients must be well-combined prior to baking.
- Bake for 50 minutes to 1 hour. (my oven requires the full hour).
- Remove from oven and with your cake tester, test for doneness.
- Cake tester should come out clean, with no evidence of batter.
- Using your cake tester, puncture the loaf, all over the top, but not right through.
- While loaf is still hot, carefully spoon the lemon sauce over the surface.
- This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
- Set on cooling rack until the pan can be handled easily, about 1/2 hour.
- Turn the pan over and tap hard on the bottom to loosen the loaf.
- Continue cooling baked loaf, until ready to seal and put away, or serve same day.
- THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
- If you have an aversion to lemon, skip this step.
BANANA-LEMON TEA BREAD
I always like to have some kind of quick bread or cake on hand for my kids to snack on. This one is really flavourful.
Provided by evelynathens
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190C).
- Butter a 9 x 5 x 3 inch loaf pan.
- Cream butter with sugar for 6 minutes, until light.
- Beat in eggs, one at a time; blend in bananas and lemon juice.
- Sift together flour, baking soda and salt.
- Blend into banana mixture along with lemon zest.
- Turn into prepared pan.
- Bake for 1 hour or until tested done.
- Remove, cool for 15 minutes and turn out of pan.
- Cool completely.
LEMON BANANA BREAD
Instead of regular old banana bread, show up to your next get together with this. I guarantee you it won't last!
Provided by JelsMom
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray loaf pan with non-stick cooking spray & dust with flour.
- Grate lemon & set aside.
- In mixing bowl, mash bananas with a fork.
- In separate bowl cream together margarine & 1 cup sugar.
- In a another bowl, beat eggs.
- Combine bananas, margarine mixture, & eggs & beat another 60 seconds.
- Sift together flour, baking soda and salt.
- Gradually add banana mixture to flour and mix well.
- Add grated lemon peel and mix well.
- Bake 50-60 minutes.
- Remove from oven, leave in pan, and poke holes in top of loaf with fork.
- In small saucepan, squeeze juice from 1/2 lemon. Mix in sugar & heat on medium high until syrupy.
- Spoon over loaf & sprinkle with pecans. Cool completely before removing from pan.
Nutrition Facts : Calories 184.2, Fat 2, SaturatedFat 0.2, Sodium 122.2, Carbohydrate 40.6, Fiber 2.9, Sugar 25.7, Protein 3.5
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BANANA BUNDT CAKE
Lemon Banana Bundt Cake is moist, delicious and proof that an elegant dessert need not be overly complicated! High rising and with just a hint of lemon, this is the perfect finale to Sunday dinner or any dinner party! Try this for Mom on Mother's Day!
Provided by Cleanfreshcuisine
Categories Dessert
Time 50m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
- In a medium bowl, mash bananas.
- In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.
- Beat in butter.
- Add eggs and vanilla and beat well, about 2 minutes.
- Add milk to lemon juice and stir. Add to batter and beat well.
- Stir in bananas.
- Pour into prepared pan.
- Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.
- Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.
- Dust with powered sugar.
Nutrition Facts : Calories 391.6, Fat 11, SaturatedFat 6.5, Cholesterol 63.3, Sodium 273.9, Carbohydrate 69.3, Fiber 1.8, Sugar 40.8, Protein 5.4
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