Very tasty! It is a dense bread, which is my favorite. The lemon/banana combo is nice and neither is overwhelming. Good recipe for sure. Thank you for sharing!!
This was a pretty good banana/lemon bread recipe. The dough for this recipe was very thick, different than what I am used too. It still tasted great, despite my concerned at first. I left out the syrup, only because I was out of lemon juice. The loaf wasn’t very sweet however it saticified me. Next time, I will be sure to try it!
Great, moist cake with delicate lemon flavor. To please everyone I served this to I omitted the coconut. Also, because sizes of lemons vary, I hope it’s helpful to note I used 1-1/2 tablespoons each of lemon juice and zest and was quite happy with that. Oven temperatures and darkness/lightness of pans (which can affect baking time) vary too, so I’d recommend checking this at 50-55 minutes – mine was done in about 52 minutes!
OMG, this is so good! I made it exactly as written and wouldn’t make any adjustments. The only downside of this delicious lemon coconut loaf is that it won’t last very long in this house, in fact it’s almost gone and I just sliced into it.
Enjoyed it! The combination is a little different, not overwhelmingly banana or lemon, which made my son who hates bananas very happy. I used zest from a whole Meyer lemon from my tree, and 2 T of juice in the glaze. I would increase the lemon in the glaze or double the glaze though that may have to do with the milder Meyer lemon juice. A nice lowfat loaf, too, with only 1/4 cup butter. 55 minutes was perfect. Thanks for sharing the recipe!
This was really great. I didn’t have any lemons, so I used melted lemon curd as the glaze and in the bread. I also used half white and half white whole wheat flour and it still turned out great. I had just about given up on finding a good banana bread recipe, but this is a keeper.
2-3 very ripe bananas, mashed
2 cups all purpose flour
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