Banana-Lemon Tea Bread

From: Kim127

On May 30, 2007

Easy to put together! I used about 4 bananas to get the 1 1/2 cups mashed. I baked for one hour and the top was a bit too brown but the inside was really moist. I may add a little more lemon zest next time too. I could really taste it in the batter, but not as much baked. Overall a great tasting bread and I was able to get it in the oven within 10 minutes.

From: peppergirl

On Mar 12, 2007

This bread was very tasty and moist, but it was not a "wow" recipe for me. My 4-year-old daughter enjoyed it, so I would probably make it again.

From: twissis

On Nov 24, 2006

This is a go od sweet bread & an easy quick fix. I made a half recipe, baked it in my half size tube pan & it was perfectly done in 30 min. I sampled it warm & it was tasty, but short on lemon flavor. Tempted later, I tasted it cold from the fridge & the lemon flavor was more distinct. I would call the texture BRAKE, half way between bread & cake. I liked that it was not so sweet, but also did not find it in need of any added sweetness (jam, powd sugar, etc). It was good last nite w/a glass of milk, is good this am w/my coffee & will be great w/more lemon or a lemon glaze next time. Thx for posting it for us.

From: **Mandy**

On Sep 23, 2007

I made this with a few tweaks to cut down on fat & sugar/ I used half Splenda, half sugar & half butter, half apple sauce but eveything else as stated. The texture was probably more dense due to my changes but I thought it was still great & not so much guilt from eating it. I got 2 small loaves & approx 9 bite size muffins from the mix. A keeper for me who always has an abundance of lemons on hand!