Lemon Banana Bread

Lemon makes everything better. Well, almost everything and the right amount of it anyway. I was skeptical about adding lemon to banana bread. But it made these muffins feel so light and taste so good that I have to give it a try.







It was good. To quote the boyfriend, this is the best thing to happen to over ripe old bananas.



Adapted from Cooking Light's Basic Banana Bread. I skipped the glaze, upped the bananas, reduced the sugar and replaced all the spice with juice and zest from a large lemon. I also made this dairy free by using oil instead of melted butter and used lemon juice + soy milk instead of yogurt and milk.



Here's what I got:

Ingredients

• 5 medium very ripe bananas - mashed



• 1/3 cup soy milk mix with juice from 1 lemon (It will thicken and curdle.)



• 1/4 cup light tasting olive oil



• 2 eggs



• 3/4 cup sugar



• Juice and zest from one lemon
  
• 1 1/2 cup flour



• 1/4 cup ground flax seed



• 1 teaspoon baking soda



• 1/2 tea salt

Directions

1. Preheat the oven to 350 degrees. Grease and flour a loaf pan or line it with parchment paper.



2. In a large bowl, whisk bananas, curdled soy milk, oil, eggs, sugar and lemon together.



3. Combine flour, flax, baking soda and salt in a clean bowl. Pour into the egg mixture and stir until just combined.



4. Pour into the prepared loaf pan and bake for about 1 hour. Let cool in the pan for a few minutes before turning into a cooling rack.