Lemon Banana Bread

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemon-banana-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 253.3kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition