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Lucia's Banana Lemon Tea Bread With Optional Lemon Sauce

Chef's notes

Our North End community was especially social. Our first-floor apartment became a popular meeting place. Friends, neighbors, and family frequently just popped in. Everyone was welcomed.

Mom always made sure there she had homemade tea breads, coffee cakes, crumbles, and/or cookies available. Mom’s simple Banana Lemon Tea Bread was one of my favorites.

Not only moist and delicious, it is a snap to make especially with today’s food processors. I added Mom’s lemon sauce to her recipe. I’m sure she wouldn’t mind.

The finished tea bread can either be soaked with heated sauce or simply topped with sauce at room temperature. Refrigerate unused sauce.

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Lucia's Banana Lemon Tea Bread With Optional Lemon Sauce

Ingredients

2/3 cup butter
1 cup sugar
2 eggs
3 medium large bananas, about 1 ¾ cups mashed
1 teaspoon baking soda
6 tablespoons freshly squeezed lemon juice
2 cups flour
1 teaspoon salt
1 Tablespoon fresh lemon rind

Lemon Sauce

1 cup sugar
3 tablespoons cornstarch
1 pinch salt
2 cups boiling water
Juice and grated rind 1 large lemon
1 tablespoon butter

Instructions

Food Processor Technique:

Cream butter and sugar by processing about 3 minutes. Add eggs and beat until smooth, another minute or two. Follow by bananas and lemon juice. Add flour, salt, and corn starch. Combine in the processor for a couple additional minutes. Fold in grated lemon peel by pulsating a few times.
Pour into a 5” x 9” x 3” buttered pan. Bake at 325° convection for about 45 minutes or until a toothpick comes out clean.

By Hand:

Sift flour, salt, and cornstarch in a bowl; reserve. Beat all ingredients by hand using the same sequences as above.

Lemon sauce:

Mix sugar, salt, and cornstarch in a saucepan. Gradually add boiling water stirring continually over medium heat until the mixture thickens. Lower heat and simmer for about 5 more minutes while continuing to stir. Incorporate lemon juice and rind. Remove from heat and serve with with Tea Bread.

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