Fresh lemon banana bread for hot summer days
I really love banana bread, but when it’s above 30°C outside the usual scrumptuous chocolaty cinnamony banana bread is not that appealing to me (perfect for cold fall / winter days though, if you ask me). Therefore, I created this light, lemony banana bread for hot days which has more of a refreshing touch to it to make it work for summer. Also, I cut down a bit on butter and added some chia seeds (also for a nice crunch), so you can enjoy this with a good conscious. Last but not least, the almonds on top are just devine, totally worth baking around 5 banana breads to end up with this one 😉
Just some general things: a) mix the dry and the wet ingredients at the latest moment and as quickly as possible, stir as little as possible and get the banana bread into the oven as soon as you can, and b) make sure the butter is at room temperature / soft, it’s really no fun to try to beat the butter creamy when it’s too cold (I speak from experience… 😉 )
If you are a lemon and poppy seed combo lover and are not too concerned with super foods, just replace the chia seeds with poppy seeds and you basically have a nice lemon-poppy seed loaf 🙂 Let’s get started with this one, hope you like it!
250g all purpose flour
3 ripe bananas, peeled, cut into big chunks
50g ground almonds
50g butter at room temperature + a bit extra for greasing
50g fat-reduced curd cheese or sour cream
juice of 1 and zest of 2 lemons
2 tbsp chia seeds
3 tbsp runny honey
2 heaped tsp baking soda
1/4 tsp vanilla extract
2 handful chipped almonds
1. Preheat your oven to 180°C / 350°F.
2. Lightly grease the bottom and the sides of a 1-litre loaf tin with butter, then dust with flour. Tap to get rid of any excess.
3. Blend your bananas in your blender until smooth and no chunks remain. Then add honey and lemon juice + zest. Stir to combine and set aside.
4. Mix flour, ground almonds, chia seeds, baking soda and vanilla extract in a bowl.
5. In a separate bowl, beat the butter and curd cheese / sour cream with a wooden spoon until creamy. The crack in the eggs one at a time, beating each one in well before adding the next.
6. Fold in the banana-lemon-honey and the flour mixture, stiring as little as possible.
7. Spoon into the loaf tin, sprinkle with chipped almonds and bake in the hot oven for around 45 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail skewer into the middle of the loaf and remove after 5 seconds. If it’s clean the loaf’s cooked; if it is still slightly sticky in needs a bit longer. If your banana bread it turning dark you can always cover it with aluminium foil while it’s in the oven, which will prevent it from burning.
8. Once the banana bread is done, remove from the oven and allow to cool slightly before placing it on a wire rack to cool completely.
9. Last but not least, place it on a nice place, cut into slices and serve. This is an ideal summer breakfast or afternoon treat with a nice cup of (iced) coffee.