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Banana-Lemon Sensation

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7418
Energy (kCal)1655.3808
Carbohydrates (g)311.6288
Total fats (g)39.6696
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat Oven to 350°F. | 2. Ovens will lose heat immediately the door is opened. | 3. 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. | 4. As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature. | 5. For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready. | 6. "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour. | 7. Set aside for later use. | 8. In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step). | 9. In a small saucepan, squeeze the fresh lemon half. | 10. FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork. | 11. In a separate bowl, cream butter or margarine with 1 cup sugar. | 12. In a separate bowl, beat eggs really well. | 13. In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs. | 14. Beat again. | 15. NOTE: If you are using a blender or food processor, please be aware of over-spills. | 16. Sift together (if you prefer sifting) flour, baking soda and salt. | 17. (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. | 18. Scrape batter down sides of the bowl into the flour and mix well. | 19. At this point, add the grated lemon peel and mix well. | 20. You can never mix too much. | 21. Ingredients must be well-combined prior to baking. | 22. Bake for 50 minutes to 1 hour. (my oven requires the full hour). | 23. Remove from oven and with your cake tester, test for doneness. | 24. Cake tester should come out clean, with no evidence of batter. | 25. Using your cake tester, puncture the loaf, all over the top, but not right through. | 26. While loaf is still hot, carefully spoon the lemon sauce over the surface. | 27. This will seep into the loaf through the punctures and add flavour to the Banana Loaf. | 28. Set on cooling rack until the pan can be handled easily, about 1/2 hour. | 29. Turn the pan over and tap hard on the bottom to loosen the loaf. | 30. Continue cooling baked loaf, until ready to seal and put away, or serve same day. | 31. 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. | 32. If you have an aversion to lemon, skip this step. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    banana 3 363.12 93.1872 4.4472 1.3464
    butter 1/4 cup 342.0 15.714 10.686 28.8
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    purpose flour 1 1/2 1/2 - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    lemon 1 grated rind 1.2808 0.4116 0.0486 0.0132
    lemon 1/2 1.2808 0.4116 0.0486 0.0132
    sugar 1/4 cup 805.98 201.59599999999998 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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