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Blueberry Lemon Banana Bread Recipe

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4.5 from 35 reviews

This Blueberry Lemon Banana Bread is a moist and flavorful twist on classic banana bread, enhanced with fresh blueberries and zesty lemon. Sweetened naturally with maple syrup and coconut sugar, and finished with a tangy lemon glaze, it’s perfect for breakfast, snacks, or dessert.

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

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F and line a standard 8.5 x 4.5 x 2.75 inch loaf pan with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup, coconut sugar, melted coconut oil, plain Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
  3. Add Dry Ingredients: Add the all purpose flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined to avoid overmixing.
  4. Fold in Blueberries: Gently fold in the blueberries that have been tossed with 1 teaspoon of flour to prevent sinking during baking.
  5. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
  6. Bake the Bread: Bake for 60 minutes or until a toothpick inserted into the center comes out mostly clean. If the toothpick is not clean after 60 minutes, bake for an additional 2-3 minutes.
  7. Cool the Bread: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  8. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, milk, and fresh lemon juice until smooth and thick. Adjust consistency by adding more powdered sugar if too runny or a splash of milk if too thick.
  9. Glaze the Bread: Drizzle the lemon glaze over the cooled banana bread before serving.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • Toss blueberries in flour to prevent them from sinking to the bottom of the bread.
  • Substitute dairy Greek yogurt with non-dairy yogurt to make the recipe dairy-free.
  • Ensure not to overmix batter to keep the bread tender and fluffy.
  • The lemon glaze can be made thicker or thinner depending on your preference by adjusting powdered sugar or milk amounts.
  • Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://lovelycooks.com/blueberry-lemon-banana-bread-recipe/