Lion House Banana Bread
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Recently, I found myself with an abundance of overripe bananas, and when that happens, there’s one recipe I turn to every time—banana bread. This is the bread I make most often, simply because I always seem to have bananas that have gone past their prime. When I’m in the mood for a warm, comforting loaf, this Lion House Cookbook recipe is my go-to. It has the perfect balance of sweetness, moisture, and that rich banana flavor that makes every bite irresistible.
The Lion House Cookbook is a well-loved classic among Utahns, known for its reliable and delicious recipes. My copy is the 1984 edition, and it’s filled with tried-and-true dishes that never disappoint. In 2016, they released an updated version that combined 12 cookbooks into one, preserving the best of the originals while making the collection even more accessible. With such a strong reputation, I can always trust that any recipe from this cookbook will turn out well.
This particular banana bread recipe makes just one large loaf, but it’s incredibly easy to double the batch if needed. Of course, I have plenty of other banana bread and banana muffin recipes that I love to bake, depending on my mood. However, when I’m craving a straightforward, classic loaf, this Lion House recipe is the one I rely on. It never fails to deliver that nostalgic, homemade goodness that makes banana bread such a timeless treat.
Ingredients for Lion House Banana Bread
- MARGARINE (I USE BUTTER)
- SUGAR
- EGGS
- OVERRIPE BANANAS
- MILK
- LEMON JUICE
- FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- NUTS
Instructions for Lion House Banana Bread
Start by preheating your oven to 350°F (175°C) to ensure an even bake. Lightly grease a loaf pan with butter or cooking spray to prevent sticking and create a beautifully golden crust.
In a large mixing bowl, cream together the sugar and butter until light and fluffy. This step helps create a moist texture for the banana bread. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Once the eggs are mixed in, stir in the mashed bananas, milk, and lemon juice, blending until smooth. The bananas add natural sweetness and moisture, while the lemon juice enhances the flavor and balances the richness.
In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet Ingredients. Gently fold everything together until well combined, being careful not to overmix, as this keeps the bread tender. If desired, mix in chopped nuts for added texture and crunch.
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean, ensuring the bread is fully baked.
Once done, allow the banana bread to cool slightly before slicing. This recipe makes one large loaf, perfect for breakfast, snacking, or sharing!
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes! If using frozen bananas, let them thaw completely and drain any excess liquid before mashing. This ensures the right consistency without making the batter too wet.
What can I substitute for lemon juice?
Lemon juice enhances the flavor and balances the sweetness, but you can use vinegar, orange juice, or even Greek yogurt as an alternative.
Can I make this recipe without nuts?
Absolutely! Nuts are optional, so feel free to leave them out or substitute with chocolate chips, dried fruit, or seeds for added texture.
How do I know when my banana bread is fully baked?
Insert a wooden toothpick or skewer into the center—if it comes out clean or with only a few crumbs, the bread is ready. If batter sticks to it, bake for an additional 5-10 minutes.
What’s the best way to store banana bread?
Keep it wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 2 months.
Can I make muffins instead of a loaf?
Yes! Simply divide the batter into muffin tins and bake at 350°F for 18-22 minutes, checking for doneness with a toothpick.
How do I make the banana flavor stronger?
Use extra-ripe bananas with lots of brown spots, as they are naturally sweeter and more flavorful. You can also add a touch of banana extract for even more banana taste.
Can I double the recipe?
Yes! Just double all ingredients and bake in two separate loaf pans or a larger baking dish. Adjust baking time slightly if using a larger pan.
How do I get a perfectly moist texture?
Avoid overmixing the batter, as this can make the bread dense. Also, make sure to measure ingredients accurately, especially the wet ingredients, for the right balance.
FOR MORE RECIPES LIKE THIS, TRY:
Lion House Banana Bread
Real Mom Kitchen
Equipment
Ingredients
- ½ cup margarine I use butter
- 1 cup sugar
- 2 eggs
- 1 cup bananas mashed
- ¼ cup milk
- 1 tsp lemon juice
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup nuts chopped (optional)
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan.
- In a bowl, cream sugar and butter together. Then beat in the eggs one at a time.
- Next add then the bananas, milk, and lemon juice.
- In a bowl, whisk the dry ingredients and add to wet mixture. Fold in the nuts if desired.
- Pour batter into the greased loaf pan and bake at 350 degrees for 1 hour. Insert a toothpick to make sure it is fully cooked. Makes 1 large loaf.
Nutrition
