Lemon Banana Bread
Super moist, tender, and lemony, this Lemon Banana Bread tastes like spring in a loaf. This quick and easy recipe makes two loaves of banana bread, so keep one for yourself and gift the other!
Why You’ll Love this Recipe
✔ Fast and Easy: The batter gets whisked together in about 15 minutes, then your oven does the rest of the work for you.
✔ Makes 2 Loaves: You can enjoy a loaf now and freeze one for later! Or, give the other loaf to a loved one.
✔ Customizable: Feel free to add in your favorite mix-ins like shredded coconut, poppy seeds, fresh blueberries or raspberries, or drizzle with lemon glaze.
About This Recipe
Everyone has their own opinion on what “the best” banana bread should taste like. Some like their loaf studded with walnuts, others with chocolate chips, and sometimes people get creative and add mix-ins like fresh blueberries.
My family has fallen head over heels for this bright, zesty, lemon banana bread.
The batter takes less than 15 minutes to whisk together, and this recipe calls for a whopping 6 bananas. Perfect for those times when an entire bunch of bananas gets forgotten in the fruit bowl!
Your friends, family, and neighbors will love this moist banana bread infused with bright lemon flavor. Bake a loaf for yourself, and bring the other to an upcoming Easter or Mother’s Day brunch, baby shower, or party!
Try my Coconut Lime Banana Bread recipe next, which is bursting with tropical flavors!
Tools You’ll Need
There’s no special equipment required for this recipe! I used my stand mixer to prepare the batter, but a large mixing bowl and a whisk or electric mixer works too.
- 9×5-inch Loaf Pans — This recipe makes two loaves.
- Parchment Paper — I suggest lining your pans with parchment paper to prevent the batter from sticking.
- Stand Mixer — Use the paddle attachment for making the batter.
- Mixing Bowl — The dry ingredients should be whisked together separately before being added to the wet.
- Rubber Spatula — My tool of choice for scraping the batter out of the mixing bowl.
- Wire Cooling Rack — Let the banana bread cool in the loaf pans for about 15 minutes before flipping onto a cooling rack.
Ingredient Notes
Check your fridge and pantry before running to the grocery store. I bet you have most of these items on hand already! Don’t forget to reference the FREE printable recipe card at the bottom of the post for full measurements and instructions.
- All-Purpose Flour — Scoop the flour out of the bag and into the measuring cup to avoid using too much.
- Salt — Table salt enhances the banana flavor and balances out the sweet batter.
- Baking Powder — Helps the banana bread rise.
- Granulated Sugar — Ripe bananas are already very sweet, so just over a cup of sugar is all you need for two loaves.
- Butter — I have a number of tricks for softening butter quickly, in case you forgot to set it out earlier on.
- Coconut Oil — Keeps the banana bread super moist while giving it a subtly sweet flavor. (Swap with canola oil, if desired.)
- Eggs — Yes, you have to bring the eggs to room temperature too.
- Bananas — You want them to have lots of black speckles for maximum flavor and sweetness.
- Vanilla Extract — I always have a bottle of bourbon vanilla extract on hand, but use your favorite kind.
- Lemons — This banana bread recipe uses both lemon juice and zest. The lemon zest packs in the most lemon flavor, so don’t skip it!
Katie’s Tip: For even MORE lemon flavor, add extra lemon zest to the batter. Do not add more lemon juice, which is acidic and will alter the texture of the bread.
How to Make Lemon Banana Bread
This bright and zesty lemon banana bread comes together in just 15 minutes, making it perfect for using up overripe bananas on busy days. Here’s a quick look at how it’s made:
- Line the loaf pans. Use two strips of parchment paper to prevent the banana bread from sticking to the loaf pans, and for easier removal.
- Combine the dry ingredients. The flour mixture has to be whisked together separately to ensure the baking powder and salt get evenly distributed.
- Beat the butter and coconut oil. If both have been softened to room temperature, they should become light and creamy in no time.
- Add the remaining ingredients. Mix in the wet ingredients before adding the dry.
- Bake. You might have to flip your pans around halfway through baking if your oven cooks unevenly.
The above is simply a quick summary of this banana lemon loaf recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- To make just one loaf, simply halve the measurements for this recipe and bake the batter in one loaf pan.
- If using frozen bananas, be sure to thaw them completely before adding to the batter. If the bananas are still cold, they’ll bring down the temperature of the batter which will increase the bake time.
- If your banana bread is browning too quickly on top, lightly tent the pans with foil to deflect some of the heat. This will prevent the top from burning but will give the center time to finish cooking.
- Use metal loaf pans. Metal conducts heat better than glass or ceramic, and it’s better for baking sturdy and moist breads like banana bread.
- Use only the yellow lemon zest. The white part (called the pith) under the yellow skin is very bitter.
Storage Instructions
Once the loaves have finished cooling, store them in an airtight container or zip-top bag for up to 1 week.
Lemon banana bread also freezes like a dream! You can follow the same instructions for freezing and thawing muffins. If frozen correctly, banana bread should last up to 3 months without developing freezer burn.
Try Flavoring Your Banana Bread with Lemon!
Next time you’re looking for a spring banana bread recipe, give this lemon version a try!
Did you love how bright and lemony this recipe was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your lemon banana bread!
More Lemon Dessert Recipes:
Lemon blueberry bread is studded with juicy blueberries and topped with a simple lemon drizzle.
Celebrate warm weather with these easy lemon blackberry cupcakes! Tangy lemon cupcakes are topped with a fluffy blackberry buttercream frosting.
This lemon blueberry coffee cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!
This lemon rolls recipe is a fun spring take on classic cinnamon rolls. The sweet, tangy taste of these lemon rolls is perfect for this time of year!
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Lemon Banana Bread Recipe
This lemon banana bread is soft, tender, and full of bright citrus flavor. It makes two loaves, so you can freeze one or share with a friend. Perfect for spring baking, brunch, or gifting.
Ingredients
- 4 cups (480g) all-purpose flour
- 2 teaspoons salt
- 3 teaspoons baking powder
- 1 1/4 cups granulated sugar
- 6 tablespoons butter, room temperature
- 8 tablespoons coconut oil, room temperature
- 4 eggs, room temperature
- 6 medium ripe or extra-ripe bananas
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 3 lemons
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9x5-inch loaf pans with parchment paper. Leave enough overhang on all sides so that once the bread is baked, you can grip the edges and easily lift it out of the pan and set aside.
- Mash the bananas completely until no chunks remain, or blend them in a small food processor until smooth. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar until evenly combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and coconut oil on medium-high speed until light and creamy (about 2 minutes), scraping down the sides as needed.
- Add the eggs, mashed bananas, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
- Switch to the paddle attachment and add the dry ingredients. Mix on low speed until just combined.
- Divide the batter evenly between the two loaf pans.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the loaves cool in the pans for 15 minutes. After cooling, transfer the loaves to a wire rack to cool completely before slicing.
Notes
Optional Mix-Ins: 1/2 cup shredded coconut or 1/2 cups poppy seeds.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 566mgCarbohydrates: 60gFiber: 4gSugar: 25gProtein: 7g
Janina says
Hi there, I am making this recipe today – in Australia – is the temperature fan-forced or normal heat?
Katie says
Normal heat
Susan says
Hi! I just made this delicious bread and can’t stop eating one loaf…the other i’m bringing to a brunch in the city! Any idea what the nutritional value is? Thanks!
Susan