The unusual sunny, Spring days have gotten the better of me and as I looked at three ripened bananas, the idea hit me. I've combined pumpkin, cranberries, chocolate, peanut butter and coconut, to name a few, in my banana bread, but never lemon...hmmmm, sounds intriguing.
Lemon was my mother's second favorite flavor, which I've shared before, behind chocolate. Her Lemon Cheesecake was unbelievable and my sister, Barbara, her daughter, Amy and I still, only admit to each other, that we could literally devour the entire dessert by ourselves :) Then, there was her lemon meringue pie...is it rude to say "YUM!" So, it stands to reason, why not lemon with banana?
I baked the batter in mini-Bundt cake pans, but a regular 12-cup Bundt, two- 9"x5" loaf pans, or a 12-cup muffin pan will work too. And, to really make it lemony, I made a simple syrup and then glazed them, incorporating more juice and zest.
Pucker Up! Lemon~Banana~Chocolate Chip Tea Cakes
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
4 large eggs
3 ripe bananas, mashed
juice & zest of 1 lemon
1/4 tsp. Lemon oil or 1/2 tsp. lemon extract
1 tsp. Vanilla extract
3 cups all-purpose flour
1 T + 1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Lemon Bits
1 cup Mini Chocolate Chips
1/2 cup granulated sugar
Juice of 1 lemon + enough water to equal 1/2 cup
2 cups confectioners' sugar
1 T Light Karo Syrup
Juice of half a lemon + zest
2-3 T hot water
Preheat oven to 350F-degrees (I do 345F-degrees Convection)
Prepare the pan(s) -- either brush with melted butter or spray with a non-stick baking spray
In the KitchenAid, using the paddle attachment, cream the butter and sugar. Scrape down the sides and add the eggs, one at a time, until incorporated.
Use a micro plane to zest the lemon, then, slice in half and squeeze the juice. You should have about 1/4 cup of juice.
Peel bananas and place in the bowl with the zest and juice. Mash the bananas and stir together.
Add the banana/lemon mixture to the your batter and combine on low until incorporated. The mixture may appear "curdled," but don't worry--once the dry ingredients are added, everything comes together.
In a small bowl, mix the flour, baking powder, baking soda, and salt and whisk to combine. Add the dry ingredients, all at once to the batter and mix on low, then, on medium for 30 seconds to thoroughly combine. Be careful not to over mix!
Stir in the Lemon Bits and Mini Chocolate chips.
Divide batter amongst the two 6-cup mini-Bundt pans or your desired pan(s).
Bake mini-Bundts for 23-25 minutes until golden brown. While cakes are baking making up the simple syrup.
In a small sauce pan, mix the sugar, water/lemon juice together and bring to a boil. Lower heat to low and keep warm. When the cakes are done, remove from the oven and use a wooden skewer to poke holes in the top of the cake(s). Spoon 1 to 1/2 tablespoons of simple syrup over the cakes.
Let cool another 5-7 minutes, then invert onto a rack to cool while you prepare the glaze.
In a 4-cup glass measure (with a spout) add the confectioners' sugar, lemon zest, juice from half a lemon, and the Karo syrup. Add hot water, one tablespoon at a time, until you have a pourable glaze. Pour over cake(s).
Let cakes cool before serving. Makes 12 mini Bundt cakes.
Cooking times: 12-cup Bundt pan - 45-55 minutes
Regular muffin pan(s) - 20-22 minutes
Loaf pan(s) - 50-55 minutes
This is a wonderful, simple little cake, full of flavor that will bring Spring into your meal. Served as a dessert or a breakfast treat, it's sure to have you saying YUM! Enjoy!