Banana Lemon Sensation Recipes

BANANA-LEMON BREAD

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

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.

LEMONY BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
• Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
• Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
• Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
• Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
• Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
• Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

LEMON BANANA BUNDT CAKE

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.