If you're anything like me you always buy too many bananas! I mean, don't get me wrong, my kids do love the things but for some reason there's always 2 or 3 left on my counter attracting fruit flies. Also, as soon as my kids see the slightest bit of black on it they think it's yucky.
So, I'm constantly looking for ways to use up those poor soldiers while avoiding the same-old same-old Banana Bread.
This one turned out great! The tangy-ness of the lemon andbthe sweetness of the banana went well together, and I also added walnuts for that added crunch!
{Recipe}
Lemon-y Banana Bread
-Crumb Topping
1/2 cup cold butter, cubed
1/2 cup brown sugar
-Loaf
3 large ripe bananas
1/4 cup soft butter or margarine
1 cup sugar
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 large eggs, beaten.
1/2 cup crushed walnuts
- Lemon Sauce
Juice of half a lemon
1/4 cup sugar
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Preheat your oven to 350 C and grease your bundt pan well. Cube cold butter and add to bottom of pan. Crumble brown sugar on top of butter.
In a medium sized bowl mash bananas with a fork. In seperate bowl cream butter and sugar well. Add in mashed banana and eggs and beat together again.
Sift togther flour, baking soda, and salt. Add in banana mixture and combine with a wooden spoon. Add in walnuts.
Pour in prepared bundt pan and bake 50 mins to 1 hour. Remove from oven and check with a cake tester or toothpick, it should come out clean.
{Meanwhile in a small saucepan, heat the lemon juice and sugar over medium heat and bring to a boil}
Use your toothpick to puncture holes all over your cake and pour lemon sauce over cake and let seep into holes.
Set on cooling rack for about a half hour until cool enough to handle. Turn upside down onto platter and tap gently to release cake.
Voila!! Not so 'same-old' :) Enjoy!!
