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 kosher salt
- 3 teaspoons baking powder
- 1 ¼ cups granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons coconut oil, room temperature
- 4 large eggs, room temperature
- About 2 ½ cups mashed ripe bananas (from ~6 medium bananas)*
- 1 ½ teaspoons vanilla extract
- 1 tablespoon lemon juice
- Zest of 3 lemons
Instructions
Preheat and Prepare Pans
- Preheat the oven to 350°F (175°C).
- Cut two pieces of parchment paper to line the bottoms of two 9x5-inch loaf pans. Leave some overhang on all sides for easy lifting after baking. Grease pans lightly.
Make the Banana Bread Batter
- Peel the ripe bananas and mash them thoroughly using a fork or potato masher until mostly smooth. (If you prefer a completely smooth texture, you can blend them in a food processor.)
- In a medium bowl, whisk together flour, salt, baking powder, and sugar until evenly combined. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and coconut oil on medium-high speed for 1–2 minutes until light and creamy. Scrape down the sides.
- Add the eggs one at a time, beating well after each addition to fully emulsify.
- Add the mashed bananas, vanilla extract, lemon juice, and lemon zest. Mix until fully combined.
- With the mixer on low, gradually add the dry ingredient mixture. Mix just until no streaks of flour remain. Do not overmix.
Bake the Banana Bread
- Divide the batter evenly between the prepared loaf pans. Bake at 350°F for 45–60 minutes, rotating halfway through.
- Check doneness with a toothpick: it should come out with a few moist crumbs but no raw batter. Internal temperature should read ~200°F in the center.
Serving
- Let the loaves cool in the pans for 15 minutes.
- Then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Notes
Storage Tips
- Store tightly wrapped at room temperature for 2–3 days, or freeze slices individually for longer storage.
- Optional: top with a lemon glaze or dust with powdered sugar once fully cool.
Optional Mix-In Ideas (choose 1):
- ½ cup cup shredded coconut
- ½ cup mini chocolate chips
- 2 - 3 tablespoons poppy seeds
- ½ cup chopped, toasted walnuts
Recommended Products
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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
Averie @ Averie Cooks says
Just pinned this – the photography is gorgeous as well as the recipe. I looooooove baking with coconut oil and banana bread is an ultimate fave of mine! I made some pineapple-banana-coconut oil bread a couple weeks ago. Need to try the lemon idea!
Krista says
I just made this – awesome!!
Katarina says
This sounds very delicious! I like the combination of coconut and banana! Have a great day!
Lauren says
This looks delicious! I’m wondering, can I mix the wet ingredients a day ahead of baking, refrigerate and then combine with the dry ingredients the day of? Or any other tips for preparing/baking in advance?
Katie says
You can definitely prepare the dry ingredients ahead of time. I haven’t tried preparing the wet ingredients before hand. If you do, let me know how that goes! Or you could always make a large batch and freeze the loaves for later. Enjoy!
Amber | Bluebonnets & Brownies says
I love the tropical vein of this bread, Katie! Thank you so much for joining us in the shower – couldn’t have done it without you! <3
Tracy says
Beautiful bread, Katie! Thank you for bringing it along to Jen’s virtual shower!
Dee says
Yum! How ripe should the bananas be?
Katie says
I prefer perfectly yellow ripe or yellow with a little brown, but I have used extra brown bananas too. I usually stick them in the freezer when they start to get too brown so I can save for a later use.
Simone says
Katie, this coconut lemon banana bread sounds great! I was wondering if this recipe would benefit from using cold or room temperature butter & eggs? Since this time of year the coconut oil is likely to be a solid I’m guessing the room temp butter would be easier to cream. Similar recipes seem to call for cold items, e.g., cream cheese, eggs, & butter, to be used at room temperature. Which temp would you suggest? Thanks!
Katie says
I used room temp butter, eggs and coconut oil.
Brian @ A Thought For Food says
I think we’ve already discussed how amazing this looks! I want some waiting for me when I wake up tomorrow. Can we make that happen?
Lori says
Katie, once again a brilliant recipe. So good!
Erin @ Dinners, Dishes, and Desserts says
This bread looks amazing! I love the coconut makeover, sounds so good! And perfect for a shower.
Jen @ My Kitchen Addiction says
Thank you so much, Katie! Your post is so sweet, and I am blessed to have so many great friends. I was so surprised by all of the baby shower posts this morning, and I am still speechless!
I love the sound of this Coconut Lemon Banana Bread… The flavors sound perfect together, and banana bread is always a favorite in my house. I’m pretty sure I’ll be making a batch for breakfast this weekend. 🙂
Paula says
The food table at this shower for Jen is as awesome as she is! What a lovely looking banana bread.
Kare @ Kitchen Treaty says
What a sweet virtual shower for Jen! I had a baby girl this past December and you’re right – they are *so* fun. Though now that she’s crawling I have to put away the dresses and skirts for awhile because they get in the way. Boo. 😉
This bread looks absolutely terrific. Love the addition of lemon.
DessertForTwo says
I love that this has whole wheat flour! 🙂
Aimee @ Simple Bites says
I hope you are bringing this straight from the oven, because I’m imagining how good it would be while still warm. Lovely loaf!