If you love the fresh taste of lemon, also try our lemon coconut bars, lemon coconut cookies, and lemon lime loaf. Also, be sure to try our banana bread recipe! Lemons are such a versatile kitchen ingredient; they add fresh citrus flavor and provide the perfect touch of tartness to sweet desserts. In this recipe, the tartness is balanced with the natural sweetness of bananas and crunchy poppy seeds. With just a few simple ingredients, this lemon banana bread is easy to make ahead and stores well in the freezer. With the 2-ingredient lemon glaze, this banana bread tastes a lot like cake, but it’s tasty without the glaze, too. Enjoy it as a delightful springtime dessert with afternoon tea, for celebrations, or as a tasty sweet breakfast, brunch, or anytime treat!
All purpose flour – this will form the base of the batter. Granulated sugar – makes it sweet. Poppyseeds – add subtle flavor and irresistible crunch. Baking soda – helps it all rise. Salt – enhances the other flavours. Ripe bananas – they add a wonderful natural sweetness and provide bulk for the batter. Sour cream – a surprise ingredient that adds richness and moisture. Oil – any vegetable oil will work. Eggs – add moisture and richness and helps it rise. Lemon juice + zest – adds the fresh, bright citrus flavor.
Powdered sugar – this is the base of the glaze, giving a nice sweet finish. Lemon juice – adds the wonderful lemon tartness.
After we drizzle the glaze on the lemon banana bread, we like to add a little extra lemon zest and some poppy seeds for a tasty and visual pop of brightness.
Use spotty, ripe bananas. They will be sweeter, more flavorful, and mash into a better texture for baking. Don’t over-mix! Fold the wet and dry ingredients together gently until just combined for maximum fluffiness. Easily turn this recipe into muffins. Simply grease a muffin tin or use paper liners and adjust baking time to 20-25 minutes (testing with a toothpick inserted into the centre for doneness). Make it ahead. This loaf is perfect for making the day before, and tastes great the next day. The glaze is optional, but delicious. It adds extra lemon flavor, sweetness, and decadence. Allow the loaf to fully cool before drizzling with the glaze. If the loaf is still warm at all, the glaze will melt and either be absorbed or drip off. Switch the citrus. While lemon works perfectly, you could try orange, mandarin, or tangerine instead for a different citrusy spin. Swap equal amounts of juice and zest in place of the lemon. Storing it. It will keep in an air-tight container on the counter for up to 4 days. Freeze any uneaten portion for up to 3 months.
Or make it the star of one of these celebrations:
Mother’s Day brunch A baby shower Afternoon tea Easter brunch Anytime you want to treat yourself!
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