Lemon Banana Bread

Lemon makes everything better. Well, almost everything and the right amount of it anyway. I was skeptical about adding lemon to banana bread. But it made these muffins feel so light and taste so good that I have to give it a try.

It was good. To quote the boyfriend, this is the best thing to happen to over ripe old bananas.

Adapted from Cooking Light's Basic Banana Bread. I skipped the glaze, upped the bananas, reduced the sugar and replaced all the spice with juice and zest from a large lemon. I also made this dairy free by using oil instead of melted butter and used lemon juice + soy milk instead of yogurt and milk.

Here's what I got:
Ingredients

• 5 medium very ripe bananas - mashed


• 1/3 cup soy milk mix with juice from 1 lemon (It will thicken and curdle.)


• 1/4 cup light tasting olive oil


• 2 eggs


• 3/4 cup sugar


• Juice and zest from one lemon
• 1 1/2 cup flour


• 1/4 cup ground flax seed


• 1 teaspoon baking soda


• 1/2 tea salt

Directions

1. Preheat the oven to 350 degrees. Grease and flour a loaf pan or line it with parchment paper.


2. In a large bowl, whisk bananas, curdled soy milk, oil, eggs, sugar and lemon together.


3. Combine flour, flax, baking soda and salt in a clean bowl. Pour into the egg mixture and stir until just combined.


4. Pour into the prepared loaf pan and bake for about 1 hour. Let cool in the pan for a few minutes before turning into a cooling rack.