Lemon Banana Bread (Easy, 1 Bowl)

This Lemon Banana Bread is a moist, banana bread loaf packed with tangy lemon flavors and crispy sliced almonds on top.

Table of contents

+ View More- View Less

If you love banana bread like my Healthy Banana Bread and lemon pound cake like my Lemon Pound Cake but don’t want to bake two recipes, this is what you need. It has a moist banana lemony crumb with a delicious lemon glaze and almond flavors, all in a banana bread loaf.

Ingredients and Substitutions

You only need a handful of ingredients to make this recipe. Here’s how to pick them.

• Mashed Bananas – They provide natural sweetness, moisture, and a tender crumb to the bread. If you’re in a pinch, you could try applesauce or pear puree, though these will change the flavor and texture (and I haven’t tried!).
• All-Purpose Flour – This is the base for the bread structure. You might substitute it with a gluten‐free all-purpose blend (though I haven’t tried) but be cautious as the recipe relies on a balance of flours.
• Almond Flour – It adds a rich, nutty depth that complements the lemon’s brightness. For those avoiding nuts, you can replace it with extra all-purpose flour or sesame flour; just note that the unique almond nuance will be lost.
• Lemon Juice – It balances the sweetness from the bananas. I prefer freshly-squeezed juice but if you don’t have fresh lemon, bottled juice will work just fine.
• Lemon Zest – This enhances the lemon aroma without adding extra acidity.
• Soft Brown Sugar – It adds some molasses flavors and helps retain moisture. You can use coconut sugar or unrefined cane sugar as a refined sugar-free alternative, but avoid liquid sweeteners like maple syrup which can turn the bread gummy.
• Baking Powder – For a light, airy texture.
• Baking Soda – Works with the acidic lemon juice to help the bread rise.
• Light Olive Oil – For some healthy fat and moisture without overpowering other flavors. Other low-flavor oils or melted plant-based butter can work too; just avoid oils with a strong taste.
• Almond Extract – This secret ingredient is awesome. It makes the almond, lemon, and banana flavors blend.

While this bread is great just like this, you can make it amazing by adding my topping with the ingredients below.

• Sliced Almonds – They add some crunch and extra nutty flavor on top. If you have a nut allergy, simply omit this step, though the texture will be different.
• Powdered Sugar – This creates a smooth, sweet glazing that complements the tangy lemon. You can use another refined powdered sugar if desired or even powdered sugar-free sweetener.
• Lemon Juice – To add extra lemon flavors to the glaze.
• Vanilla Extract – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

This recipe is super easy to whip up, here’s how in pictures.

Mash the bananas in a large mixing bowl and measure the amount needed.

Pour the other liquid ingredients and stir the mixture before adding the flours.

Stir the batter with a spatula until just combined.

Pour the batter in a pan lined with parchment paper.

Add sliced almonds and bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C).

Let the bread cool down for about 2 hours while making the glazing.

Carine’s Baking Tips

Let me share a few more tips that will help you make the best possible bread!

• Use Overripe Bananas: Use very ripe bananas. The more speckled, the better for maximum natural sweetness and a moist, tender crumb.
• Fold Gently: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
• Measure Accurately: If you struggle with the texture, try using a kitchen scale for your dry ingredients to reach the right consistency, especially when working with multiple flours.
• Watch Your Oven: Ovens can vary; if you notice the top browning too quickly, tent the loaf with foil midway through baking to prevent burning.
• Preheat Properly: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
• Cooling is Key: Let the bread cool in the pan for 10 minutes, then on a wire rack for at least 2 hours before glazing. This step ensures the glaze sits beautifully on top rather than seeping into the bread.
• Glaze Consistency: When making the glaze, adjust the powdered sugar and lemon juice gradually to achieve your preferred thickness—this will give you a smooth, glassy finish.

More Banana Bread Recipes

Healthy Blueberry Banana Bread

Lemon Blueberry Bread

Cinnamon Banana Bread

Oatmeal Banana Bread

Lemon Banana Bread

This Lemon Banana Bread is a moist, banana bread packed with tangy lemon flavors and crispy sliced almonds on top.

No ratings yet

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 253.3 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 1 ½ cups Mashed Bananas - equivalent to 3 large bananas
• ▢ 1 ½ cups All-Purpose Flour - (note 1)
• ▢ ½ cup Almond Flour - (note 2)
• ▢ ¼ cup Lemon Juice - (note 3) about 2 medium lemons
• ▢ 2 teaspoons Lemon Zest - from one of the lemons used before
• ▢ ⅓ cup Soft Brown Sugar - (note 4)
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ⅓ cup Light Olive Oil - (note 5)
• ▢ 1 teaspoon Almond Extract - (note 6)
• ▢ ½ teaspoon Salt

Topping

• ▢ ⅓ cup Sliced Almonds

Optional glazing

• ▢ ½ cup Powdered Sugar
• ▢ 1 tablespoon Lemon Juice
• ▢ ½ teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
• Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
• Stir in the light olive oil, lemon juice, lemon zest, and almond extract, until well combined.
• Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
• Transfer the batter to the prepared loaf pan.
• Sprinkle sliced almonds on top of the bread.
• Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
• Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before glazing.
• To make the glazing, stir the powdered sugar, lemon juice, and vanilla extract in a mixing bowl until thick. If too thin, stir in more powdered sugar, if too thick, thin it out with a bit more lemon juice.
• Drizzle on top of the bread, pop bread in the fridge for a few hours to set the icing.

Notes

Note 1: We didn’t try all-purpose gluten-free flour and I can’t guarantee it will work with it. The recipe will not work entirely with almond flour.

Note 2: Almond flour tastes amazing with the lemon juice but if you have a nut allergy, you can swap it for 1/4 cup of all-purpose flour, or 1/2 cup of sesame flour.

Note 3: I use 2 fresh lemons, I remove the seeds but keep the pulp that comes out as you squeeze your lemons. You can also use store-bought lemon juice, but it won’t taste as good.

Note 4: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy.

Note 5: Any low-flavor oil works or, you can use melted plant-based butter if preferred.

Note 6: I highly recommend almond extract, it marries so well with the lemon and banana. Another option is to swap it for vanilla extract.

Note 7: Sliced almonds taste amazing on top of this bread, but if you have a nut allergy, you can skip it.

Storage: Store the bread in an airtight container in the fridge up to 3 days.

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 253.3kcal | Carbohydrates: 32.4g | Protein: 4.6g | Fat: 12.9g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.6g | Trans Fat: 0.01g | Sodium: 250.4mg | Potassium: 162.3mg | Fiber: 2.7g | Sugar: 14.4g | Vitamin A: 18.5IU | Vitamin B12: 0.01µg | Vitamin C: 2.5mg | Calcium: 92.1mg | Iron: 1.4mg | Magnesium: 23.1mg | Phosphorus: 68.7mg | Zinc: 0.3mg