Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed (about 1 ¼ cups)
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• ⅓ cup vegetable oil or melted butter
• 2 eggs
• 1 tsp vanilla extract
For the lemon glaze:
• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice
• ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a bowl, whisk flour, sugar, baking soda, and salt.
- In another bowl, mix mashed bananas, lemon zest, lemon juice, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into the pan and bake 50–60 minutes, until a toothpick comes out clean.
- Make the glaze: Whisk powdered sugar and 1 tbsp lemon juice. Add more juice for thinner consistency. Stir in zest if using.
- Let bread cool 10 minutes. Poke holes all over with a skewer. Drizzle warm glaze over the top—it will soak in beautifully!
- Cool completely before slicing.
✨ Serve with tea or as a refreshing twist on classic banana bread!
💡 Make ahead: Store covered at room temp for up to 4 days. Freeze slices for longer freshness.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 55 mins , Total Time : 1 hr 10 mins , Servings : 10 slices , Calories : 220 per slice , Net Carbs: 30g , Fats: 9g , Protein: 3g