TESTED & PERFECTED BANANA/LEMON SENSATION Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
FOR THE LOAF 3 large very ripe bananas 1?4 cup soft butter or 1/4 cup margarine 1 cup sugar 1 1?2 cups all-purpose flour 1 teaspoon baking soda 1?4 teaspoon salt 2 large eggs, well beaten 1 lemon rind, of grated FOR THE LEMON SAUCE 1?2 fresh lemon, juice of 1?4 cup sugar or 1/4 cup other artificial sweetener
DIRECTIONS
Preheat Oven to 350F. 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 400F 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.
by: TOOLBELT DIVA
