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Sweet-ish

Lemon & Banana

Punch in the Face Lemony Edition

PrepAbout 20 min
BakeAbout 50 min
Makes10 to 12 slices
Tick things off as you go.

This one’s for the neglected bananas in the fruit bowl at the end of the week. It’s all lemon, with the banana doing the sweetening.

Anna

Ingredients

For my big tin, 26.5 × 12.5 cm. Which tin have I got?

Wet mix

My eggs come from our young chooks, so they’re small. Weigh yours to match.

Dry mix

Drizzle and finish

Which yoghurt? Which psyllium? See the pantry guide

Method

  1. 1. Zest and juice
    Zest all the lemons, keeping one lemon’s zest aside for finishing. Juice them all. Keep the batter juice and the drizzle juice separate.
  2. 2. Soak
    Mash the bananas. Whisk the eggs, yoghurt, oil, vanilla, banana, zest and lemon juice. Stir in the chia and flax. Leave at least 15 minutes.
  3. 3. Heat the oven
    170°C conventional, no fan (about 150°C if you only have fan). Grease the tin and line it with baking paper, long sides included.
  4. 4. Mix the dry
    Whisk the dry mix together in the second bowl. Spread the psyllium through evenly.

    Psyllium clumps if it’s left in pockets.

  5. 5. Dry into wet
    Tip the dry mix into the wet. Fold until just combined. It will be thick. That’s right.
  6. 6. Fill
    Spoon into the tin and smooth the top, pushing into the corners.
  7. 7. Bake
    Check at 45 minutes, then every 2 to 5 minutes until a skewer comes out clean. Usually about 50. Tent with foil from 30 minutes if it browns too fast.
  8. 8. Drizzle
    In the last 10 minutes, warm the honey and lemon juice. Don’t boil. The moment the loaf is out, poke it all over and pour the drizzle on.
  9. 9. Cool
    Leave in the tin 10 to 20 minutes, then turn out onto a rack. Cool completely before slicing.

    Too soon and it sinks. Too long and it sweats.

  10. 10. Finish with zest
    Once cool, grate the saved zest over the top.

    This is the punch. Don’t skip it.

New to these loaves? Read the full method first

How I eat mine

Toasted, with a big dollop of vanilla Greek yoghurt and whatever fruit’s in the bowl.

How to make the toppings

Storing

Add the finishing zest, slice, then freeze in a single layer before bagging. The zest freezes fine. Toasts from frozen. It just takes a couple of goes in the toaster.