Something about making Red Velvet Banana Bread last month was so mentally liberating. It totally freed me of any flavor constraints I was subconsciously assigning to banana bread– although I was having plenty of fun within the confines of peanut butter and chocolate (see the recipes at the bottom of this post)! But I loved trying a new flavor that I was a little unsure of, only to find I completely loved it.
Lemon + Banana really isn’t all that gutsy, I know. But I still wasn’t sure how it would turn out– would the banana overpower the lemon? Would it resemble the classic lemon poppyseed flavors at all?
The answer is: somehow the flavors just marry together, and you get both the banana and lemon-y taste in every bite. It’s like eating spring-time in bread form! I think this bread would be delicious with a glaze or a dusting of powdered sugar too… you know, if you happen to like things extra suh-weet.
As with all banana breads, the flavor is even better the day after. Just something to keep in mind. Enjoy!