Lemon Syrup Banana Bread Recipes

BEST BANANA BREAD

Steps:

• Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the mashed bananas, lemon juice and vanilla extract and mix well. It will look a little curdled at this point; that's okay.
• Add the flour mixture and beat on low speed until just incorporated. Do not over mix. Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight on the countertop before serving.

TRIPLE BERRY BANANA BREAD WITH LEMON GLAZE

Steps:

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
• In a large bowl, combine the flour, sugar, baking powder, and salt.
• In a separate bowl, combine the eggs, mashed banana, yogurt, and melted (slightly cooled) butter, and vanilla. Whisk until smooth.
• Make a well in the center of the flour mixture and pour in the banana mixture. Stir gently until just combined, being careful not to over mix. Gently fold in 1 1/2 cups of the berries, reserving 1/2 cup for topping.
• Pour batter into prepared bread pan. Sprinkle the remaining berries on top, gently pressing them down into the batter.
• Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. If bread seems to be browning too quickly, tent with aluminum foil.
• Cool the loaf in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before cutting.
• To prepare the lemon glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the top of the bread just before eating.

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.

MAPLE SYRUP BANANA BREAD

Steps:

• Heat the oven (350F).
• Mix all dry ingredients.
• In another bowl, mix all moist ingredients.
• Blend the two mix until you don't see any more dry ingredients (don't overblend it or the bread will come hard!).
• Put into a greased bread pan, and then into the oven for 50-60 minutes.
• Let cool 15 minutes before removing the bread from its mold. Enjoy!

LEMON BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray loaf pan with non-stick cooking spray & dust with flour.
• Grate lemon & set aside.
• In mixing bowl, mash bananas with a fork.
• In separate bowl cream together margarine & 1 cup sugar.
• In a another bowl, beat eggs.
• Combine bananas, margarine mixture, & eggs & beat another 60 seconds.
• Sift together flour, baking soda and salt.
• Gradually add banana mixture to flour and mix well.
• Add grated lemon peel and mix well.
• Bake 50-60 minutes.
• Remove from oven, leave in pan, and poke holes in top of loaf with fork.
• In small saucepan, squeeze juice from 1/2 lemon. Mix in sugar & heat on medium high until syrupy.
• Spoon over loaf & sprinkle with pecans. Cool completely before removing from pan.