Go Back
Zesty Lemon Banana Bread

Zesty Lemon Banana Bread

Linda M. Harris
Zesty Lemon Banana Bread is a vibrant twist on the classic banana bread, infused with the bright, tangy flavor of lemon.
This easy-to-make loaf offers a perfect balance of sweetness and citrus zest, creating a moist, fluffy texture with every bite.
It’s perfect for breakfast, snacks, or as a gift, and is sure to become a new favorite in your baking repertoire.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Bakery
Servings 10 Slices
Calories 200 kcal

Equipment

  • 1 Loaf Pan (8x4 inches or 9x5 inches)
  • 1 Mixing Bowl (Large)
  • 1 whisk
  • 1 Fork or potato masher
  • 1 Spatula
  • 1 Electric Mixer (optional for creaming butter and sugar)
  • 1 Sifter or Fine Mesh Strainer (optional, for sifting dry ingredients)
  • 1 Toothpick or Cake Tester (to check for doneness)

Ingredients
  

  • 3 Ripe Bananas mashed
  • 1/2 cup 115g Unsalted Butter, softened
  • 3/4 cup 150g Granulated Sugar
  • 1/4 cup 50g Brown Sugar, packed
  • 2 Large Eggs
  • 1 1/2 teaspoons Lemon Zest from about 1 lemon
  • 2 tablespoons Fresh Lemon Juice from about 1 lemon
  • 1 3/4 cups 220g All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 cup 60ml Milk (optional, for extra moisture)

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8x4-inch or 9x5-inch loaf pan with parchment paper.
  • Mash the Bananas: In a large bowl, peel and mash the ripe bananas using a fork or potato masher. Set aside.
  • Cream Butter and Sugar: In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
    This should take about 3-4 minutes using an electric mixer or a hand whisk.
  • Add Eggs and Lemon: Beat in the eggs one at a time, mixing well after each addition.
    Then, add the lemon zest and lemon juice, stirring to combine.
  • Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  • Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
    If the batter seems too thick, add a splash of milk to loosen it up.
  • Add Mashed Bananas: Stir in the mashed bananas until fully incorporated.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
    Serve and enjoy!

Notes

Recipe Notes

  • Banana Ripeness: The riper your bananas, the sweeter and moister your banana bread will be. Overripe bananas, with lots of brown spots, work best.
  • Lemon Variations: If fresh lemons aren’t available, you can use lemon extract instead of zest and juice, but fresh lemon flavor will give the best results.
  • Add-ins: Feel free to add chocolate chips, chopped nuts like walnuts or pecans, or even dried fruit for extra texture and flavor.
  • Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze slices individually in plstic wrap or a freezer bag for up to 3 months.
 
Keyword Zesty Lemon Banana Bread