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.
BANANA TEA BREAD RECIPE
Make and share this Banana Tea Bread Recipe recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breads
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Sift flour with baking powder, soda and salt.
- Keep aside.
- Cream shortening until light.
- Then, add sugar gradually continuing to cream until fluffy.
- Beat in eggs.
- Add flour mixture alternately with bananas beginning and ending with flour.
- Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
- Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.
BANANA BREAD (LIGHTER RECIPE)
How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 65 mg
BANANA TEA BREAD
From Hope Lodge. She says this is good. She brought her cookbook from home and I have been typing, typing, typing.
Provided by Dienia B.
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Cream sugar and shortening together.
- Add eggs then bananas.
- Add dry ingredients.
- Bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.
Nutrition Facts : Calories 2196.3, Fat 80.8, SaturatedFat 20.6, Cholesterol 423, Sodium 3916.5, Carbohydrate 335.6, Fiber 9.8, Sugar 153, Protein 36.8
BANANA TEA BREAD
Make and share this Banana Tea Bread recipe from Food.com.
Provided by AllyRose
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, sugar, soda, and salt into large bowl.
- Beat eggs into small bowl and stir in bananas and shortening (or oil).
- Stir wet mixture into dry ingredients until its moistened completely.
- Bake at 350F for 1 hour or until top is firm and pick comes out clean.
- Makes 1 9X5 loaf pan or 2 smaller ones.
Nutrition Facts : Calories 280.9, Fat 8.2, SaturatedFat 2.1, Cholesterol 42.3, Sodium 198.9, Carbohydrate 48.5, Fiber 1.7, Sugar 25.2, Protein 4.3
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.
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.
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