Lemon banana bread is perfectly moist and tender and comes together quickly and easily. Iced with a zesty lemon glaze and topped with almonds, this citrusy banana bread recipe will become an instant favorite!
Easy banana bread with lemon glaze
I am such a sucker for easy banana bread recipes. And because it’s springtime, I love infusing just about anything with zesty fresh lemon flavor.
I mean, I like citrusy aromas year-round. But they are especially great in spring and summer, so I‘ll take full advantage.
And aside from the uplifting lemon scents that fill your home while this bread bakes, the flavor and texture are just what you desire from a homemade lemon banana bread.
The crumb is soft and tender, the inside is super moist and oh so lemony thanks to lemon juice and zest starring in both the batter and glaze.
My favorite part of this quick bread got to be the delicious lemon glaze on top and crunchy sliced almonds. It’s so good!
This quick bread is easy to make and, with the simple lemon glaze poured over the top, a tasty choice when you crave a morning or afternoon pick me up.
If you enjoy banana bread as much as I do, be sure to try my other favorites, like our 3-ingredient banana bread.
Bananas and lemons are really all you need here! This lemon banana bread recipe uses mostly staple ingredients and is perfect for when you have overripe bananas on hand. All measurements are located in the recipe card below.
- Bananas: This recipe is the perfect opportunity to use up ripe or even overripe bananas! The softer and spottier, the better.
- Lemons: Both the juice and zest of fresh lemons make this banana bread bright and zingy, while the juice adds plenty of moisture.
- Sugar: Granulated sugar is going to give your lemon banana bread perfect sweetness.
- Butter: Salted butter provides moisture and balances the flavors. Alternatively, use unsalted butter + 1/4 teaspoon salt. Let the butter soften on the counter for 30 minutes to an hour beforehand.
- Eggs: 2 eggs help to bind the banana bread batter. Be sure to have your eggs at room temperature.
- Yogurt: A dollop of Greek yogurt keeps the banana bread moist and tender.
- All-purpose flour: 2 cups of all-purpose flour provide good structure for the bread.
- Baking powder: 3 teaspoons baking powder help the bread rise and lighten it up.
Lemon glaze for banana bread
Sweet and tangy, this lemon glaze adds the perfect touch! It is just what this lemon banana bread needs!
- Powdered sugar: Sift the powdered (confectioners‘/icing) sugar for a smooth glaze.
- Yogurt adds a bit of body to the glaze.
- Lemon juice will help the glaze have a zesty flavor.
How to make lemon banana bread
Making this delicious lemon banana bread is as straightforward as it gets. It has just a few simple steps, so it’s really easy to whip up. That’s a good thing given how insanely good it is, because you’ll be coming back for more!
- Preheat your oven to 350°F / 180°C / gas mark 4.
- Grease a 9 in x 13 in / 23 cm x 33 cm loaf pan (tin) with butter or nonstick spray and line with a piece of parchment (baking) paper. Set Aside.
#2: Cream butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and light in color, about 3 to 4 minutes.
#3: Add liquid ingredients
- Add the eggs, one at a time, and mix until just combined before adding the next.
- Next, add the mashed bananas, yogurt, lemon juice, and zest. Mix until combined.
#4: Add dry ingredients
- Add the all-purpose flour and baking powder and stir in until just combined. Don’t overmix the batter, or you’ll end up with dense banana bread.
- Pour the batter into the prepared baking ban (tin) and bake for 55 to 65 minutes.
- To check the doneness, insert a toothpick or skewer into the center of the loaf. If it comes clean, the bread is done. But if you still see liquid batter, the bread needs to bake longer.
- Let the banana bread cool in the pan (tin) for 20 minutes.
- Then transfer the banana bread onto a wire rack to cool completely.
- In a small mixing bowl, whisk together the powdered sugar, yogurt, and lemon juice until smooth.
- Drizzle the glaze over the bread and sprinkle with sliced almonds.
- Cut the banana bread into slices and serve when ready.
Tips for success
Before you get baking, read through my tips and tricks! They’re super simple and can help you get the best lemon banana bread every time.
- Use very ripe bananas. Don’t throw out bananas that have a brown or spotted peel – they are perfect for bread making! The longer they ripen, the sweeter and more flavorful they become. The softer texture is also ideal for creating a smooth batter.
- Ripen yellow bananas. On the flip side, if your bananas are too yellow, use this simple method to ripen them fast: Place them on a lined, rimmed baking sheet (tray) and bake for 20 to 30 minutes at 300°F / 180°C / gas mark 3. Once cooled, the inside will be soft and fragrant.
- Zest lemons first before squeezing out the juice. It is almost impossible to do it the other way around.
- Use the spoon and level method when measuring flour by volume. Adding too much flour is one of the most common baking mistakes. Too much flour can make banana bread with lemon juice hard and dry.
- Don’t overmix the batter. Overmixing can cause gluten to develop, which makes your bread become too tough and dense when baked.
- Let your loaf cool completely before cutting. The texture needs a little time to set. I like to wait at least 20 minutes before slicing my bread up.
Substitutions & variations
This delicious and easy banana bread recipe is one that you can easily change up to fit your needs! Here are some ideas for you to try:
- Sugar: If you love a deeper flavor, substitute granulated (white) sugar for brown sugar.
- Sour cream: Sour cream works well as a substitute for Greek yogurt in this recipe.
- Citrus fruits: Use whatever other citrus fruits you’d like and have available. Try oranges, limes, blood oranges, or grapefruit.
- Frozen bananas: If you want to make this with frozen bananas, let thaw at room temperature overnight. If you see any liquid from the bananas, discard it before mashing them up.
- Nuts: I love chopped walnuts, pecans, or sunflower seeds for an added soft crunch.
- Blueberry: For blueberry lemon banana bread, gently fold 1 1/2 cups fresh or frozen blueberries into the batter. Toss the berries in a bit of flour first, so they don’t sink to the bottom of the pan.
Lemon Banana Muffins
You can also turn this recipe into delicious lemon banana muffins. The recipe will yield 12 to 14 muffins. Follow these easy steps:
- Preheat the oven to 350°F / 180°C / gas mark 4. Line a muffin pan with paper liners.
- Prepare the batter as instructed. Then fill each paper liner 3/4 of the way full with batter.
- Bake for 20 to 24 minutes.
- Let cool in the pan for 10 minutes before transferring the muffins to a cooling rack. Dip the muffin tops in lemon glaze and enjoy!
Homemade banana bread with lemon glaze never lasts long in my house. But if you have leftovers, follow these tips to keep it fresh and tasty for as long as possible:
- Room temperature: Make sure your bread is tightly wrapped in plastic wrap (cling film). It will keep for 4 to 5 days at room temperature or 7 days in the fridge.
- Freezer: Lemon banana bread freezes beautifully! When wrapped tightly in plastic wrap (cling film), it stays good for 2 to 3 months.
- Defrost: Thaw the bread overnight in the refrigerator before serving.
- Reheat: Pop a slice in the microwave for 30 seconds for that freshly baked taste.
More amazing banana desserts
Bananas enhance so many desserts! You’ll love the sweet banana flavor that emanates through each of these simple, delicious recipes.
- Condensed Milk Banana Pudding
- Banana Pudding Brownies
- Strawberry Banana Cheesecake Salad
- Banana Oatmeal Breakfast Cookies
- Strawberry Banana Smoothie
- 2 cups / 260 g / oz all-purpose flour
- 3 tsp baking powder
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, at room temperature (or unsalted butter + 1/4 tsp salt)
- 3/4 cup / 150 g / 5.3 oz granulated (white) sugar
- 2 eggs
- 2 cups bananas, mashed (4 large bananas)
- 1/4 cup / 70 g / 2.4 oz Greek yogurt (full-fat and non-fat are both fine)
- 1/4 cup / 60 ml / 2 fl lemon juice
- zest of 1 lemon
- 1/2 cup / 115 g / 4 oz powdered (confectioners’/icing) sugar
- 1 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1/8 cup / 20 g / 0.7 oz sliced almonds (optional)
- Prep. Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9 in x 13 in / 23 cm x 33 cm loaf pan (tin) with butter or nonstick spray and line with a piece of parchment (baking) paper. Set Aside.
- Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and light in color, about 3 to 4 minutes.
- Add liquid ingredients. Add the eggs, one at a time, and mix until just combined before adding the next. Next, add the mashed bananas, yogurt, lemon juice, and zest. Mix until combined.
- Add dry ingredients. Add the all-purpose flour and baking powder and stir in until just combined. Don’t overmix the batter, or you’ll end up with dense banana bread.
- Bake. Pour the batter into the prepared baking ban (tin) and bake for 55 to 65 minutes. To check the doneness, insert a toothpick or skewer into the center of the loaf. If it comes clean, the bread is done. But if you still see liquid batter, the bread needs to bake longer.
- Cool. Let the banana bread cool in the pan (tin) for 20 minutes. Then transfer the banana bread onto a wire rack to cool completely.
- Glaze. In a small mixing bowl, whisk together the powdered sugar, yogurt, and lemon juice until smooth. Drizzle the glaze over the bread and sprinkle with sliced almonds.
- Serve. Cut the banana bread into slices and serve when ready.
- Store. Keep your bread in an airtight container at room temperature and enjoy it within 4 to 5 days, or in the refrigerator for up to a week.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 198mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 5g