Lemon-Poppy Seed Banana Bread with a Lemon Cream Glaze and Candied Lemon Rings
Description
If you have a toddler/ pet monkey you probably understand the struggle that is buying bananas every other day. Sometimes (all the time) I over shop and buy too many bananas, so I have a plethora of banana recipes and bread variations. Banana Bread is kind of the chicken of the baking world. You can mix it with almost anything and it takes on the flavors of what you pair it with. I love this recipe because its so stinkin’ easy. I’ve used this Sour cream banana bread recipe for years, and change it up depending on what I’m feeling I want to mix in. (Its great on its own too, if you’re a plain chicken kind of girl. Or guy.)
Ingredients
Lemon Poppy Seed Banana Bread
- 1/2C Room temperature butter
- 2 Eggs
- 1/2C Brown Sugar
- 1/2C Granulated Sugar
- 3 Ripe Bananas, mashed
- 1T Poppy seeds
- 1T fresh lemon juice
- Zest from 1/2 Lemon
- 1t Baking Soda
- 1/2C Sour Cream
- 2C AP Flour
- 1/2t Vanilla
Lemon Cream Glaze
-
1C Powdered Sugar ( I recommend sifting it but its not 100% necessary)
-
3T heavy whipping cream
-
1T fresh lemon juice
Candied Lemon Rings
-
1/2 lemon sliced THIN
-
1C water
-
3/4C Granulated sugar
Instructions
Lemon Poppy Seed Banana Bread
*Preheat oven to (350F) and grease your loaf pan
- Cream butter and sugars until light and fluffy.
- Mix in eggs until well incorporated
- Add the remainder of the ingredients and stir until combined
- Pour batter into prepared pan and cook for 45 minutes. Cover in foil and cook for an additional 15 minutes.
- Let your loaf cool completely before pouring the glaze or its going to melt right off and look super ugly.
Lemon Cream Glaze
- Combine all ingredients, and pour over your loaf. Add more powdered sugar if you want it thicker, and add cream if you want it thinner. Seriously that’s all there is to it. Spread it with the back of a spoon for a more even look.
Candied Lemon Rings
- Simmer the cup of water in a wide pot
- Dissolve sugar in water and add the lemon slices in one layer
- Keep the lemons simmering in the water until they’re translucent and the water is syrupy. (about 30 minutes)
- Using tongs, transfer the lemon slices to wax paper and allow to cool completely before topping loaf
These lemons really take this banana loaf over the top. I love these on deserts! You can use this same technique to candy oranges, limes, and grapefruit! The possibilities are endless.
