The lemon glaze is a must! Dusting the inside of a greased baking in with granulated sugar makes a sweet crispy crust
Course: Quick Bread
Author: Trish Cowper | www.infinebalance.com
1medium sized bananawell mashed
2cupsall-purpose whole wheat flouror a combination of whole wheat and white, all purpose
1tablespoonlemon juice or cider vinegar
¾cupssoy milk - scant measure(or other non-dairy milk, like coconut)
2teaspoonsgrated lemon zest
Preheat oven to 350. Spray loaf tin with cooking spray and sprinkle the 1 tablespoon of sugar evenly inside the tin.
Grind flaxseed and measure 6 tablespoons. (My magic bullet works great for this.)
Combine the remaining 1 cup of sugar and banana in the bowl of a standmixer, or large bowl using a hand mixer, beat on high-speed for about 3 minutes, until creamy and sugar is well dissolved.
In a medium bowl combine flour, baking powder, baking soda, flaxseed and salt. Stir well.
In a small bowl combine soured milk, oil, lemon rind and vanilla. With the mixer running at low-speed, alternately add the flour mixture and the milk mixture to the batter, beginning and ending with the flour mixture, mixing well after each addition.
Spoon batter into the prepared loaf tin and bake at 350 for 45-50 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
Allow to cool 5 minutes in the baking tin, then remove from the tin and allow to cool on a cooling rack. Cool completely before glazing.
For glaze, combine lemon juice and powdered sugar and drizzle over top of the loaf. Allow the glaze to dry and firm up before slicing (not absolutely necessary, but helps for longer storage).
Wait for the bread to cool before adding glaze, otherwise the glaze will melt and disappear into the bread.
As the glaze sits, it will harden slightly making storage and slicing easier.
Use a serrated knife to slice this bread super thin.