Surely you've done it before.
1. Bought enough bananas to float and boat and then watched as they died a slow death in your fruit bowl.
2. Been intrigued by an ingredient you've never used before (think almond flour), and coincidentally have absolutely no knowledge of, and on a whim buy a gigantic package of it with plans to go home THAT VERY DAY and produce something wonderful with it.
(Of course THAT VERY DAY was about a month ago)
3. Purchased the oh so large and economy size of something (like let's arbitrarily say whole almonds) because really and truly it was a better deal in the long run.
(Well, if they all don't go rancid first that is.)
In the long run.
Surely you've done these things.
It's just me?
Fine. It's just me.
But if you're determined, if you're creative, if you're stubborn, all is not lost.
I suppose we could call this banana bread a result of my stubbornness, but Obstinate Banana Bread just doesn't have a welcoming or tasty ring to it.
The banana and almond flavors are a perfect complement to each other. And in the same way salt tends to enhance the taste sensation (the umami) of almost any flavor, lemon can often do the same thing. While the lemon zest might not necessarily change the flavor or override the other components, it does something to heighten the flavor of all of it. Brighten it.
It makes everyone better than they are alone.
Make this. Even if you're not the least bit stubborn.
I suppose your disposition really doesn't matter much at all.
Lemon-Almond Banana Bread
1 cup all-purpose flour
1 cup almond flour
1 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups ripe mashed bananas (about 4 bananas)
1/4 cup butter, melted
1/3 cup plain yogurt
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 tablespoon lemon zest
1/2 teaspoon ground cinnamon
½ to 1 cup chopped, toasted almonds
Preheat the oven to 350 degrees F. Spray a 9-by-5 inch baking pan with nonstick cooking spray.
In a large bowl, combine the flours, sugar, baking soda and salt. In another large bowl, combine the bananas, butter, yogurt, vanilla extract and eggs whisking until smooth. Fold the flour mixture into the butter mixture until well incorporated. Stir in the lemon zest and ground cinnamon.
Pour into the prepared pan. Sprinkle the chopped, toasted almonds on top. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes.