Lemon Poppy Seed Banana Bread Recipe
A delicious recipe for lemon poppy seed banana bread topped with an easy lemon glaze. So good!
Servings: 12 slices
Ingredients
For the banana bread
- 3 ripe bananas about 10½–12 oz / 300–350 g
- 3 large eggs
- 1 tsp vanilla extract
- 100 grams almond flour 100 g
- 150 grams all-purpose flour 150 g
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 lemons
- 4 tsp poppy seeds
For the lemon glaze
- 150 grams powdered sugar
Equipment
Instructions
- Puree the bananas until smooth. Add the eggs one at a time, along with the vanilla extract.
- Add the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix until fully incorporated.
- Finely zest 1½ lemons and fold the zest into the batter together with the juice of ½ lemon and 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.
- Bake for 40-45 minutes at 350°F/180°C (conventional oven), or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool completely.
- To make the glaze, combine the juice of the remaining ½ lemon with the powdered sugar. The glaze should be thick but pourable.
- Add a little extra lemon juice or powdered sugar if needed to achieve the right consistency.
- Drizzle the glaze over the cooled banana bread and finish with a sprinkle of poppy seeds and extra lemon zest.
How to store
Store covered at room temperature for 2 to 3 days, or freeze for up to 3 months.