It’s no secret that I have a love for all things banana bread and I decided to make this a special one: lemon poppy seed banana bread. Topped with a delicious (and simple) lemon glaze.
There is something so satisfying about a really good banana bread. And this lemon poppy seed version is a must try!
The most important ingredient are the bananas of course and for the rest, the ingredients are pretty simple.
Start by mashing the bananas until smooth. Add the eggs one at a time to the mashed bananas and add the vanilla extract. Add the dry ingredients and mix until it is fully combined.
Zest 1,5 of the lemons and juice half a lemon as well. Add both to the batter along with the poppy seeds.
Pour the batter into a greased and lightly floured loaf pan or line the pan with parchment paper. Spread the batter evenly in the pan.
Add to the preheated oven and bake for about 40 to 45 minutes at 350˚F/180˚C (conventional oven) or until golden brown and cooked through. Test it with a toothpick. When inserted in the center of the lemon banana bread it should come out clean.
Let the banana bread cool down completely.
While adding a glaze is totally optional I do highly recommend it for additional deliciousness.
It’s easy to make and you just combine the juice of the other half a lemon with some powdered sugar. You want it to be thick but pourable. Add more juice or more powdered sugar as needed.
Drizzle the glaze over the cooled banana bread and finish with a sprinkle of poppy seeds and some lemon zest.
You can store this delicious lemon banana bread for about 3 days outside of the fridge. Make sure it is properly covered or add to an airtight container.
Definitely. This banana bread freezes very well. I do freeze it without the glaze and add the glaze – if using – once the banana bread is defrosted. You can store it in the freezer for up to 3 months. Make sure to check this article on how to store banana bread too.
Whether it’s for breakfast, a snack, or even dessert, I can always enjoy a slice of banana bread. That’s probably why there are already so many banana bread recipes on Laura’s Bakery, in all sorts of flavors and variations. Here are a few favorites from my collection:
I’d love to know which type of banana bread you enjoy baking most. Do you usually stick to the classic recipe, or do you like adding a fun twist?
No, bananas really are the foundation of banana bread. Even though I’m not the biggest banana fan and you can definitely taste them in the finished loaf, I don’t find the flavor overpowering.
That’s exactly why I love banana bread even though I’m not crazy about bananas themselves. Replacing the bananas with another fruit would require changing the entire recipe. If you’re looking for alternatives, you might enjoy:
Absolutely. The glaze is completely optional. You could also top the loaf with a delicious cream cheese frosting instead.
Yes. You can replace the all-purpose flour with rice flour or certified gluten-free oat flour. If you bake gluten-free regularly, be sure to use ingredients that are certified gluten-free and suitable for your dietary needs.
I baked this loaf in a standard 10-inch loaf pan, but you could also make about 12 muffins with the same batter. For muffins, I recommend using a muffin pan lined with paper liners.
I prefer blending the bananas into a smooth puree with an immersion blender, but a fork works perfectly well too. The texture will be a little chunkier, and the banana flavor will be more noticeable in the finished bread.
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