BANANA, LEMON AND RIND LOAF
3 ripe bananas
2 cups blending flour (regular all purpose / cake flour will also work)
2 teaspoons baking powder
½ teaspoon salt
2/3 cup granulated white sugar
2 large eggs
½ cup vegetable oil
½ cup 1% milk
Juice of 1 lemon
Preheat oven to 350 degrees F.
Grease a 9×5 inch loaf pan.
Blend together the flour, baking powder, and salt.
In the bowl of your electric mixer, beat together sliced bananas, sugar and eggs until smooth.
Add the vegetable oil, milk, and lemon juice and beat until silky.
Add dry mixture and mix till well incorporated.
Pour batter into prepared loaf pan.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Turn off the oven and leave in the warm oven for 5-10 minutes.
Take it out and let it cool for 5 minutes then remove from loaf pan to a wire rack to cool completely.
LEMON GLAZE FROSTING
2 cups icing sugar
rind and juice of 1 lemon
1 Tablespoon (15g) butter, at room temperature
Tip to soften up butter: –
If butter cold and hard because you forgot to take it out of the fridge in time, place it on a side plate. Cook water till its boiling, and fill up a mug. Let it sit and when the mug is nice and hot, toss the water, and put the mug over the butter on the plate. Leave it for a minute or so, and you will have room temperature butter.
Whisk icing sugar, lemon juice, butter and ½ the lemon rind until very thick and white.
Spread the frosting over the top of the cooled loaf and decorate with the remaining rind.
Prepared, modified, tried and tested by Esme Slabbert