I did this exactly the way it was written, which was really easy given the instructions. With none of the lemon it would be a good plain old banana bread, with a really nice consistancy. Nver having considered the combination of lemon and banana before, I didn't really know what to expect. I made it last night, and sliced the whole thing into reasonable sized serving slices. My husband got up at 5 to catch the commuter plane to Paris, I got up at 8, and, lo and behold, half of reasonable slices are gone! The man ate half of a lemon banana bread at 5am! It is a winner! I, too, used a microplane zester on the lemon peel, and you can't really see it or feel it, but it is there. I will certainly make it again, and, like the woman said, why make only one loaf at a time?
I thought that I got to know Toolbelt through some recent email correspondence, but if you really want to know Toolbelt, you should make this recipe. She so wants you to make something good, and she so wants it to come out right, even if someone 10,000 miles away is making this dessert, that she give you the best directions. From overheating the oven to get just the right temperature when you open the door, to letting you that it is okay to go without the lemon sauce if you have an aversion to lemon, Toolbelt takes you through this recipe just so you will enjoy it in the end. Some chefs are very precise in their recipes, and you must listen to precisely what teacher says, but not Toolbelt, and that's what makes this recipes such a winner. Of course, I've never been one to leave a recipe well enough alone, so I had to play with this one as well. I added some freshly grated nutmeg to the banana batter, with just a tiny, molecular amount of freshly grated ginger. I also added lemon zest to the lemon sauce. If you have a Microplane Zester the zest comes out almost like fairy dust, and you can't even feel it in the sauce, just have the wonderful taste sensation in your mouth. I was invited to very good friends for the weekend and brought this as a Friday-night dessert. My friends all raved, and Toolbelt has been given honorary citizenship in their house. Elaine, this recipe was ta'im me'od (very delicious)!
Good recipe but the directions were way too fussy. There shouldn't be 32 steps to make a banana bread that involves dirtying every bowl in your kitchen. It took 3 pages just to print it! I used my KA mixer and creamed butter, sugar, added the eggs and zest and threw in the bananas whole. Dumped in the flour and soda and I was done. Life is too short, banana bread shouldn't be so serious.
I love banana bread, and I love lemon, but these two flavours do not belong together. I brought it to work and it is not going over well here either. Sorry.
Enjoyed it! The combination is a little different, not overwhelmingly banana or lemon, which made my son who hates bananas very happy. I used zest from a whole Meyer lemon from my tree, and 2 T of juice in the glaze. I would increase the lemon in the glaze or double the glaze though that may have to do with the milder Meyer lemon juice. A nice lowfat loaf, too, with only 1/4 cup butter. 55 minutes was perfect. Thanks for sharing the recipe!
We had a nice little crop of beautiful Meyer Lemons this spring. I've been trying new recipes to use & enjoy them. Tried a "Starbucks" copy-cat recipe last week. My husband told me that it was his favorite of all the things I've baked (cookies, cakes, etc.)! Well, I made the Banana Lemon Sensation Lemon loaf this week and he took his first slice in his lunch today. I just read his afternoon email from work. He said, I quote, "had banana, meyer lemon & orange cake this morning ? unbelievable! It was so moist and tasted great. Now, I can?t decide which is my favorite." (I added some pure Orange extract to the sauce for "pow" and to bring out the orange flavor in the Meyer Lemons a bit). That's really quite a compliment from my husband! I would call this recipe an A++++ and a great success. Deliscious. Rich. Moist. Very flavorful. YUMMMERS!
Just made this recipe and found the cake part wonderful. However for me, the lemon (which I love) did not go well with the banana. My husband didn't like it either. The lemon overpowered and confused what is otherwise a lovely banana taste. Next time, I'll leave off the lemon and will add a cup of pecans. It looks very pretty in a bundt cake pan.
love the lemon addition to change things up a bit. i've only made this twice, once in a regular loaf pan and once in a bundt pan. so far, i like the bundt pan better, but i still need to remember that my oven cooks this bread so much faster. i thought i was safe checking it at 45 minutes, but i'll bet i can cut it down to 40. thanks for posting this very lovely recipe!
This was really great. I didn't have any lemons, so I used melted lemon curd as the glaze and in the bread. I also used half white and half white whole wheat flour and it still turned out great. I had just about given up on finding a good banana bread recipe, but this is a keeper.
Usually not a big fan of Banana Bread,but with this great recipe I'm actually thinking about making some more :) Just made a few small changes ... used less sugar, more sugar-lemon glaze, lemon extract instead of the lemon rind and baked 8 small loafs instead of one large bread A keeper !