Lemon Banana Bread
Banana bread is classic comfort food. Our version adds the double kiss of tangy lemon and spicy ginger for a lively update on the traditional favourite. Best of all, it keeps well for leftovers that can supply you with days of snacks.
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 2 cups bananas mashed
- 1/4 cup plain Greek yogourt
- 2 lemons zest & juice
To Top
- 2 tablespoons coarse sugar
- 1/2 lemon very thinly sliced
Instructions
- Preheat oven to 350°F, and prepare a loaf pan by greasing lightly with butter, or lining with parchment paper.
- In a mixing bowl, measure the flour, baking powder, baking soda, salt, and ginger. Mix together to blend well, and set aside for now.
- In a second bowl, beat the butter until smooth, and add the sugar, continuing to beat until the texture is light and fluffy.
- Beat the eggs lightly before adding them to the butter/sugar, mixing until just incorporated.
- Mash the bananas with a fork in a third bowl, mix as you add the yogourt, lemon juice and zest.
- Add the banana mixture to the egg mixture first, blending until combined.
- Take half the wet ingredients, and add them to the dry flour mix, stirring to blend, but only just.
- Then add the remaining wet ingredients, taking care not to over mix. If you do, the result will be a very dense loaf.
- Pour the batter into the loaf pan, and place thin slices of lemon on top.
- Sprinkle with the coarse sugar, and pop in the oven.
- Bake for 55 to 65 minutes, until a clean knife inserted into the center comes out clean.
- Allow the loaf to cool for about 20 minutes before tapping it out of the pan.
- Keeps in the fridge, covered, for about a week.
Tried this recipe?Let us know how it was!
