Loaf

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, mix 2 cups of blending flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. In the bowl of your electric mixer, beat 3 sliced ripe bananas, 2/3 cup sugar, and 2 large eggs until smooth and creamy. Don’t worry if it looks slightly lumpy, that’s normal!
4. Add ½ cup vegetable oil, ½ cup milk, and the juice of 1 lemon to the banana mixture.
5. Beat until silky and well combined.
6. Gradually fold in the dry flour mixture. Mix just until incorporated; don’t overmix, or your loaf might be tough.
7. Pour the batter into your prepared loaf pan.
8. Smooth the top lightly with a spatula.
9. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
10. Turn off the oven and leave the loaf inside for 5–10 minutes to settle.
11. Remove from the oven, let it cool for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.

Lemon Glaze Frosting

1. Whisk 2 cups icing sugar, juice of 1 lemon, 1 Tablespoon butter, and half the lemon rind until thick and white.
2. Spread the frosting over the cooled loaf.
3. Decorate with the remaining lemon rind.

Tip to Soften Butter:

1. If your butter is cold, place it on a plate. Boil some water in a mug, toss the water, then place the hot mug over the butter for a minute; voilà, room-temperature butter ready to use.