This Blueberry Lemon Banana Bread is a moist and flavorful twist on classic banana bread, featuring fresh blueberries and a refreshing lemon zest with a zesty lemon glaze topping. Perfect for breakfast or a sweet snack, it combines natural sweetness from ripe bananas and maple syrup with the brightness of lemon, creating a delightful treat that’s easy to make and sure to impress.
Total Time:1 hour 15 minutes
Yield:1 loaf
Ingredients
Blueberry Banana Bread
2 ripe bananas (mashed, about 1 cup)
2 eggs
¼ cup maple syrup (or honey)
¼ cup coconut sugar
¼ cup melted coconut oil (can substitute olive oil)
¼ cup plain Greek yogurt (or non-dairy yogurt)
Zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
1 cup fresh or frozen blueberries (tossed with 1 tsp flour to prevent sinking)
Lemon Glaze
1 cup powdered sugar
1 tbsp milk
1 tbsp fresh lemon juice
Instructions
Preheat and prepare pan: Preheat your oven to 350°F. Line a standard 8.5 x 4.5 x 2.75 inch loaf pan with parchment paper to prevent sticking and ease removal.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup, coconut sugar, melted coconut oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth and combined.
Add dry ingredients: To the wet mixture, add the all-purpose flour, baking soda, cinnamon, and salt. Stir gently until just combined to avoid overmixing, which helps keep the bread tender.
Fold in blueberries: Gently fold in the blueberries that have been tossed in 1 teaspoon of flour to prevent them from sinking to the bottom during baking.
Pour batter and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out mostly clean. If not clean after 60 minutes, continue baking for an additional 2-3 minutes.
Cool the bread: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer the bread to a wire rack to cool completely before glazing.
Prepare lemon glaze: While the bread cools, whisk together powdered sugar, milk, and fresh lemon juice until the glaze is smooth and thick. Adjust consistency by adding more powdered sugar if too runny or more milk if too thick.
Glaze the bread: Drizzle the lemon glaze over the cooled banana bread before serving to add a bright, tangy finish.
Notes
Use ripe bananas for the best natural sweetness and moisture.
Blueberries can be fresh or frozen; tossing them in flour prevents them from sinking.
Substitute Greek yogurt with non-dairy yogurt for a dairy-free option.
Adjust the sweetness by using honey instead of maple syrup or adjusting sugar to taste.
If you prefer a denser bread, avoid overmixing the batter.
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
