Lemon Crazy Cake Recipe Recipe For Banana

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BANANA/LEMON SENSATION



Banana/Lemon Sensation image

BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.

Provided by TOOLBELT DIVA

Categories     Quick Breads

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 large very ripe bananas
1/4 cup soft butter or 1/4 cup margarine
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, well beaten
1 lemon rind, of grated
1/2 fresh lemon, juice of
1/4 cup sugar or 1/4 cup other artificial sweetener

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.

BANANA LEMON LAYER CAKE



Banana Lemon Layer Cake image

Make and share this Banana Lemon Layer Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 eggs
1/2 teaspoon grated lemon zest
1 cup mashed very ripe banana
1 teaspoon vanilla extract
1/4 cup milk
3/4 cup chopped walnuts
1/2 cup butter, at room temperature (1 stick)
4 1/2 cups confectioners' sugar
3/4 teaspoon grated lemon zest
3 -5 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350°F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719).
  • Sift the flour with the baking powder and salt.
  • In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest.
  • In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
  • Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
  • For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency.
  • Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.

Nutrition Facts : Calories 868.9, Fat 32, SaturatedFat 15.9, Cholesterol 108.6, Sodium 432.9, Carbohydrate 142.8, Fiber 1.9, Sugar 107.3, Protein 7.1

LEMON BANANA BUNDT CAKE



Lemon Banana Bundt Cake image

Number Of Ingredients 11

2 1/2 cups Flour
1 2/3 cups Cane Sugar
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla
2 tablespoons lemon juice
1/2 cup milk
2 eggs
1/2 cup butter
3 bananas
1/4 cup powdered

Steps:

  • Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a medium bowl, mash bananas. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar. Beat in butter. Add eggs and vanilla and beat well, about 2 minutes. Add milk to lemon juice and stir. Add to batter and beat well. Stir in bananas. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean. Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely. Dust with powered sugar.

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