Best 3 Bananalemon Sensation Recipes
Get ready to tantalize your taste buds with the irresistible Bananalemon Sensation, a culinary delight that harmoniously blends the sweetness of bananas with the vibrant zest of lemons. This remarkable recipe promises an explosion of flavors and textures that will leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will empower you to create this delectable treat in the comfort of your own home.
Here are our top 3 tried and tested recipes!
BANANA/LEMON SENSATION
BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.
Provided by TOOLBELT DIVA
Categories Quick Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F.
- Ovens will lose heat immediately the door is opened.
- A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
- As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
- For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
- "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
- Set aside for later use.
- In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
- In a small saucepan, squeeze the fresh lemon half.
- FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
- In a separate bowl, cream butter or margarine with 1 cup sugar.
- In a separate bowl, beat eggs really well.
- In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
- Beat again.
- NOTE: If you are using a blender or food processor, please be aware of over-spills.
- Sift together (if you prefer sifting) flour, baking soda and salt.
- (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
- Scrape batter down sides of the bowl into the flour and mix well.
- At this point, add the grated lemon peel and mix well.
- You can never mix too much.
- Ingredients must be well-combined prior to baking.
- Bake for 50 minutes to 1 hour. (my oven requires the full hour).
- Remove from oven and with your cake tester, test for doneness.
- Cake tester should come out clean, with no evidence of batter.
- Using your cake tester, puncture the loaf, all over the top, but not right through.
- While loaf is still hot, carefully spoon the lemon sauce over the surface.
- This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
- Set on cooling rack until the pan can be handled easily, about 1/2 hour.
- Turn the pan over and tap hard on the bottom to loosen the loaf.
- Continue cooling baked loaf, until ready to seal and put away, or serve same day.
- THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
- If you have an aversion to lemon, skip this step.
MAMA TE'S SENSATION SALAD
Sensation Salad originated decades ago at a now-closed restaurant in Baton Rouge, Louisiana, and many home cooks have since adopted it as a family recipe. Bright lemon and a kick of garlic, Worcestershire sauce, and Dijon mustard define the dressing, and a heavy-handed grating of salty, hard cheese like Parmesan or Pecorino Romano tops it off. My grandmother, Mama Te, often made her version of Sensation Salad for barbeques, serving it with chicken, rice pilaf, and garlic bread. This easy, everyday salad also pairs well with red meat, seafood, and Italian dishes. Top each serving more grated Parmesan if desired.
Provided by Mary Claire Lagroue
Categories Romaine Lettuce Salad
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk olive oil, red wine vinegar, lemon juice, garlic, Worcestershire sauce, salt, and Dijon mustard together until combined.
- Tear the leaves of romaine lettuce heads into 2-inch pieces and place in a bowl.
- Pour the dressing over the lettuce to taste and toss until well coated. Add grated Parmesan cheese and toss again.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 6.8 g, Cholesterol 8.8 mg, Fat 30.3 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 392.9 mg, Sugar 1.7 g
SENSATION
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine all ingredients, except mint, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and garnish with mint sprigs.
Tips:
- Choose ripe bananas for the best flavor and texture.
- Use fresh lemon juice for a brighter flavor.
- Don't overmix the batter, or the muffins will be tough.
- Fill the muffin cups only 2/3 full, or the muffins will overflow.
- Bake the muffins at a moderate temperature (350°F) for even baking.
- Allow the muffins to cool completely before frosting or serving.
Conclusion:
These banana lemon muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are moist, flavorful, and have a perfect balance of banana and lemon flavors. The lemon glaze adds a delightful finishing touch that takes these muffins to the next level. Whether you are a seasoned baker or a beginner, you will love this recipe. So next time you have some ripe bananas on hand, be sure to give these banana lemon muffins a try!
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