This Banana Lemon and Rind Loaf is super moist with a fresh punch of lemon zest
3 ripe bananas
2 cups blending flour (regular all-purpose / cake flour will also work)
2 teaspoons baking powder
½ teaspoon salt
2/3 cup granulated white sugar
2 large eggs
½ cup vegetable oil
½ cup 1% milk
Juice of 1 lemon
Preheat oven to 350F.
Grease a 9×5″ loaf pan, or use single loaf pans, which I actually prefer for wonderful small single servings.
Blend together the flour, baking powder, and salt.
In the bowl of your electric mixer, beat together sliced bananas, sugar, and eggs until smooth.
Add the vegetable oil, milk, and lemon juice and beat until silky.
Add dry mixture and mix until well incorporated.
Pour batter into prepared loaf pan.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Turn off the oven and leave it in the warm oven for 5-10 minutes.
Take it out and let it cool for 5 minutes then remove from loaf pan to a wire rack to cool completely.
Lemon Glaze Frosting
2 cups icing sugar
rind and juice of 1 lemon
1 Tablespoon butter, at room temperature
Tip to soften up butter: –
If the butter is cold and hard because you forgot to take it out of the fridge in time, place it on a side plate.
Cook water until it’s boiling, and fill up a mug.
Let it sit and when the mug is nice and hot, toss the water, and put the mug over the butter on the plate.
Leave it for a minute or so, and you will have room-temperature butter.
Whisk icing sugar, lemon juice, butter, and ½ the lemon rind until very thick and white.
Spread the frosting over the top of the cooled loaf and decorate with the remaining rind.
Prepared, tried, and tested Esme Slabs