Description
A moist banana bread with a bright lemon glaze, perfect for breakfast or as a thoughtful gift.
Ingredients
Scale
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup (76 g) unsalted butter, melted and slightly cooled
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup (150 g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 cups (180 g) all-purpose flour
- For the Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons lemon juice (fresh is best)
- Zest of 1 lemon (optional, for extra brightness)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Stir in the melted butter until combined.
- Add the baking soda and a pinch of salt; mix.
- Stir in the sugar, beaten egg, vanilla extract, and 1 teaspoon lemon juice until smooth.
- Gently fold in the flour until combined. A few small streaks of flour are okay.
- If using, fold in nuts or chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
- To make the lemon glaze, whisk powdered sugar with lemon juice until smooth. Add more lemon juice or water if needed to reach a pourable consistency. Stir in lemon zest if using.
- Drizzle glaze over the cooled loaf and allow it to set for 10–15 minutes before slicing.
Notes
Choose very ripe bananas for maximum sweetness. Store wrapped tightly in plastic wrap for up to 2–3 days at room temperature.
- Prep Time: 15
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 226
- Sugar: 26g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.2g
- Protein: 2.5g
- Cholesterol: 30mg