61 Reviews of Banana/Lemon Sensation

From: Mirj

On Dec 13, 2003

I thought that I got to know Toolbelt through some recent email correspondence, but if you really want to know Toolbelt, you should make this recipe. She so wants you to make something good, and she so wants it to come out right, even if someone 10,000 miles away is making this dessert, that she give you the best directions. From overheating the oven to get just the right temperature when you open the door, to letting you that it is okay to go without the lemon sauce if you have an aversion to lemon, Toolbelt takes you through this recipe just so you will enjoy it in the end. Some chefs are very precise in their recipes, and you must listen to precisely what teacher says, but not Toolbelt, and that's what makes this recipes such a winner. Of course, I've never been one to leave a recipe well enough alone, so I had to play with this one as well. I added some freshly grated nutmeg to the banana batter, with just a tiny, molecular amount of freshly grated ginger. I also added lemon zest to the lemon sauce. If you have a Microplane Zester the zest comes out almost like fairy dust, and you can't even feel it in the sauce, just have the wonderful taste sensation in your mouth. I was invited to very good friends for the weekend and brought this as a Friday-night dessert. My friends all raved, and Toolbelt has been given honorary citizenship in their house. Elaine, this recipe was ta'im me'od (very delicious)!

From: Elly in Canada

On May 22, 2004

What can I say!!! This loaf is a definite Banana/Lemon Sensation!! Do not, repeat DO NOT omit the lemon sauce - it is the crowning glory on this delicious loaf! This will definitely be added to my 'keeper' recipe list. Yummy!!

From: Kasha

On Mar 17, 2004

I did this exactly the way it was written, which was really easy given the instructions. With none of the lemon it would be a good plain old banana bread, with a really nice consistancy. Nver having considered the combination of lemon and banana before, I didn't really know what to expect. I made it last night, and sliced the whole thing into reasonable sized serving slices. My husband got up at 5 to catch the commuter plane to Paris, I got up at 8, and, lo and behold, half of reasonable slices are gone! The man ate half of a lemon banana bread at 5am! It is a winner! I, too, used a microplane zester on the lemon peel, and you can't really see it or feel it, but it is there. I will certainly make it again, and, like the woman said, why make only one loaf at a time?

From: Tar

On Aug 23, 2005

Forgot to write the review last time so I have to resubmit the review. The cake is great and I got two people asking for the recipe already! However, it's a bit too sweet for my taste. If I make it for me, I might reduce the sugar a bit or use lemon that is more sour. But if I make it for other people, then I probably won't have to change a thing! Thanks for the recipe!

From: Chris from Kansas

On Oct 15, 2005

THis is really great banana bread. I liked the slight flavor of lemon and the moist texture. I even substituted 1/2 cup Splenda for 1/2 cup sugar in the bread and it still turned out perfect. Definitely a keeper!

From: Danzy

On Oct 14, 2004

Made this Tuesday and had to have a slice just as soon as I got it out of the pan. Yummy in extream. DD#2 brought the grandones by after school before soccor practice and Kevin's eyes lit up as he sniffed the air and asked "whatcha cooked Nana?" He would have ate half the loaf by himself if his momma would have let him. (remember this is a 5 year old LOL) I plan to get some mini loaf pans and make this recipe for gifts for Christmas. Got lots of friends, neighbors and teachers this year.

From: Holly Mercer

On Aug 22, 2005

This is the tenderest and fluffiest quick bread I have ever made; it really is more like a cake. I'm guessin' it has to do with creaming the butter and sugar. It is complex to make and sticky because of the lemon syrup, it's definitely not for anyone trying to cut back on sugar, but it is so tasty. My brother preferred this over other banana breads we've made. This would be great for holiday parties or other special occasions when you want to devote your time to something rich and memorable.

From: flower7

On Oct 16, 2005

Excellent excellent banana bread! So moist and full of flavor - mmmmmm. My bananas had been frozen so they looked really icky when I was mashing them but they worked no problem. Also I did use the salt, even with the lemon sauce, and it was just fine. My oven took 55 minutes and I think with the sauce, even if you overcooked it slightly it would be great - the sauce adds so much moisture and flavor. Thanks Toolie for a great recipe!

From: PaulaG

On Oct 7, 2005

Without a doubt this is the best banana bread I have ever eaten. I agree with what everyone has said about the lemon sauce. It adds that extra special finish plus adds so much more--moistness, flavor to mention a few. The aroma coming from oven while this was baking was so enticing that we had to have some hot out of the oven and while it is good that way it is even more flavorful and moister the next day. Brought this to work for a staff meeting and everyone raved how wonderful it was. I was able to use Splenda for half of the sugar and the bananas that were used had been frozen. They whipped up nicely and this bread is oh so good...but I already said that didn't I?

From: CountryLady

On Aug 12, 2005

I agree with Elly - the lemon sauce is a MUST!!! I followed the recipe verbatim, making a single loaf and its a good thing that I did. Had I made more than that quantity, I would have blown my diet all to *@#*; my husband's comment - "That was awful good"! I will add this to my favourites file. Thanx Toolie!