If you have over-ripe bananas over there on your kitchen counter, this recipe, not the garbage can, is the way to go with them!
It’s great the way the zing of the lemon perks up the sweetness of the bananas in this loaf of banana lemon bread. You get a mellow banana flavor when using bananas that are too ripe for any other purpose. Just remember not to over-mix the dough; mix it by hand, not an electric mixer.
Should you bake a loaf of this, you will have a tasty quick bread that is good enough for breakfast, as a snack or dessert!
Homemade Banana Lemon Bread
½ cup butter, melted
1 cup granulated sugar
1 tablespoon vanilla
1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
1 tablespoon grated lemon zest
¾ cup walnuts, chopped
2 medium bananas (1 cup), mashed
Preheat oven to 350 degrees.
Grease and flour a 9” x 5” loaf pan or 3 mini loaf pans.
In a large bowl, stir together the melted butter and sugar.
Add eggs and vanilla and beat well.
Combine flour, baking soda and salt.
Stir into the butter mixture until smooth.
Gently fold in sour cream, lemon zest, walnuts and bananas.
Spread evenly into the prepared pan.
Bake at 350 degrees for 60 minutes for large loaf pan or 25 minutes for mini loaves, or until toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Makes 1 large loaf or 3 mini loaves
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
And ~ take a minute to enter my giveaway for Tate’s Bake Shop Cookie and Bar Tower, if you haven’t already. You just might be the happy winner!