Banana Lemon Tea Bread Recipes

BANANA-LEMON TEA BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter a 9 x 5 x 3 inch loaf pan.
• Cream butter with sugar for 6 minutes, until light.
• Beat in eggs, one at a time; blend in bananas and lemon juice.
• Sift together flour, baking soda and salt.
• Blend into banana mixture along with lemon zest.
• Turn into prepared pan.
• Bake for 1 hour or until tested done.
• Remove, cool for 15 minutes and turn out of pan.
• Cool completely.

BANANA/LEMON SENSATION

Steps:

• Preheat Oven to 350°F.
• Ovens will lose heat immediately the door is opened.
• A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
• As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
• For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
• "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
• Set aside for later use.
• In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
• In a small saucepan, squeeze the fresh lemon half.
• FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
• In a separate bowl, cream butter or margarine with 1 cup sugar.
• In a separate bowl, beat eggs really well.
• In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
• Beat again.
• NOTE: If you are using a blender or food processor, please be aware of over-spills.
• Sift together (if you prefer sifting) flour, baking soda and salt.
• (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
• Scrape batter down sides of the bowl into the flour and mix well.
• At this point, add the grated lemon peel and mix well.
• You can never mix too much.
• Ingredients must be well-combined prior to baking.
• Bake for 50 minutes to 1 hour. (my oven requires the full hour).
• Remove from oven and with your cake tester, test for doneness.
• Cake tester should come out clean, with no evidence of batter.
• Using your cake tester, puncture the loaf, all over the top, but not right through.
• While loaf is still hot, carefully spoon the lemon sauce over the surface.
• This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
• Set on cooling rack until the pan can be handled easily, about 1/2 hour.
• Turn the pan over and tap hard on the bottom to loosen the loaf.
• Continue cooling baked loaf, until ready to seal and put away, or serve same day.
• THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
• If you have an aversion to lemon, skip this step.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

BANANA BREAD (LIGHTER RECIPE)

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BANANA TEA BREAD

Steps:

• Cream sugar and shortening together.
• Add eggs then bananas.
• Add dry ingredients.
• Bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.

BANANA TEA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Sift flour with baking powder, soda and salt.
• Keep aside.
• Cream shortening until light.
• Then, add sugar gradually continuing to cream until fluffy.
• Beat in eggs.
• Add flour mixture alternately with bananas beginning and ending with flour.
• Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
• Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.

BANANA-LEMON BREAD

Steps:

• Preheat oven to 350°F.
• Puree bananas in blender or food processor.
• Combine with butter.
• Combine flour, baking powder, baking soda and salt.
• In bowl, beat egg, sugar and lemon peel.
• Beat in banana mixture.
• Beat in flour mixture.
• Turn batter into 9 x 5-inch loaf pan coated with vegetable spray.
• Bake in 350°F oven for 35 minutes.
• Cool in pan.
• Meanwhile, in small pan stir together lemon juice and sugar over medium heat until sugar melts.
• Poke holes in bread with skewer.
• Pour syrup over top.
• Let stand 10 minutes.
• Remove from pan.
• Slice when completely cooled.

LEMON TEA BREAD

Steps:

• Cream butter and sugar together; add eggs, milk and lemon rind.
• Sift flour, baking powder and salt together and add to butter mixture.
• Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
• Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.