Banana bread is a staple in my home. However, for a lighter alternative with that sweet and tart flavour, I turn to this lemon loaf recipe. It’s moist, delicious and full of flavour. I make it with the red currant berries I freeze in the summer, which add an extra kick of tartness. You can make it with any other berry, however, to suit your own tastes, either fresh or frozen.
You Will Need:
- 1.5 cups of flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- 2 tsp grated lemon zest (or zest from 2 lemons)
- 1/2 cup vegetable oil
- 1.5 cups berries (dredged in 1 Tbsp of flour)
How to Make It:
Whisk sugar into the eggs until light and frothy, and add your oil and yogurt.
In a separate bowl, combine the rest of your dry ingredients (flour, baking powder and salt). Stir this into your egg mixture with a spatula until combined. Add lemon zest and the berries dredged in flour (this keeps them from sinking to the bottom of the pan).
If you wish, you can add some shredded coconut to the batter for added texture. I usually make a double recipe whenever I’m baking loaf breads (because, really, one just isn’t enough) and freeze of give away the second loaf. This also gives me an opportunity to experiment with ingredients. Pour half of the batter into a greased loaf pan, then add any other spices or additives (such as coconut) to the rest of the batter.
I also like to keep my loaf pans on a baking tray. This keeps my bread from getting too crispy on the bottom.
Bake at 350F for 50-55 minutes or until fully set and a skewer comes out clean.
Cool in the pan for 5 mins, then loosen the edges with a spatula or a knife, turn out, and finish cooling on a wire rack.
If you want, mix some fresh lemon juice with icing sugar to make a glaze and brush on top of the loaf when still warm.