Banana/Lemon Sensation Recipe

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Banana/Lemon Sensation
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Ingredients
10
Count
Nutrition
174
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat Oven to 350°F.
  2. Ovens will lose heat immediately the door is opened.
  3. 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.
  4. As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
  5. For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
  6. Prepare loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
  7. Set aside for later use.
  8. In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
  9. In a small saucepan, squeeze the fresh lemon half.
  10. FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
  11. In a separate bowl, cream butter or margarine with 1 cup sugar.
  12. In a separate bowl, beat eggs really well.
  13. In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
  14. Beat again.
  15. NOTE: If you are using a blender or food processor, please be aware of over-spills.
  16. Sift together (if you prefer sifting) flour, baking soda and salt.
  17. (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.
  18. Scrape batter down sides of the bowl into the flour and mix well.
  19. At this point, add the grated lemon peel and mix well.
  20. You can never mix too much.
  21. Ingredients must be well-combined prior to baking.
  22. Bake for 50 minutes to 1 hour. (my oven requires the full hour).
  23. Remove from oven and with your cake tester, test for doneness.
  24. Cake tester should come out clean, with no evidence of batter.
  25. Using your cake tester, puncture the loaf, all over the top, but not right through.
  26. While loaf is still hot, carefully spoon the lemon sauce over the surface.
  27. This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
  28. Set on cooling rack until the pan can be handled easily, about 1/2 hour.
  29. Turn the pan over and tap hard on the bottom to loosen the loaf.
  30. Continue cooling baked loaf, until ready to seal and put away, or serve same day.
  31. 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.
  32. If you have an aversion to lemon, skip this step.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.25 Kcal (730 kJ)
Calories from fat 20.3 Kcal
% Daily Value*
Total Fat 2.26g 3%
Cholesterol 33.03mg 11%
Sodium 184.02mg 8%
Potassium 159.84mg 3%
Total Carbs 35.9g 12%
Sugars 16.63g 67%
Dietary Fiber 1.67g 7%
Protein 3.36g 7%
Vitamin C 4.4mg 7%
Iron 0.4mg 2%
Calcium 10.5mg 1%
Amount Per 100 g
Calories 219.93 Kcal (921 kJ)
Calories from fat 25.62 Kcal
% Daily Value*
Total Fat 2.85g 3%
Cholesterol 41.68mg 11%
Sodium 232.26mg 8%
Potassium 201.75mg 3%
Total Carbs 45.32g 12%
Sugars 20.99g 67%
Dietary Fiber 2.11g 7%
Protein 4.24g 7%
Vitamin C 5.5mg 7%
Iron 0.5mg 2%
Calcium 13.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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