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Lemon-Blueberry Banana Bread Will Become Your New Favorite Baked Good
Ingredients
- baking spray with flour
- ¾ call-purpose flour plus 1 teaspoon
divided
- ¾ cwhole-wheat flour
- 1 tspbaking soda
- ½ tspbaking powder
- ½ tspground cinnamon
- ½ tspsalt
- ¼ tspground ginger
- 2 largeeggs
at room temperature
- 1 cmashed very ripe banana
from 3 medium
- ⅓ cpacked light brown sugar
- 5 tbspunsalted butter
melted
- ¼ csour cream
at room temperature
- 1 ½ tspvanilla extract
- 1 tspgrated lemon zest
- 1 cfresh blueberries
- 1 ½ tbspconfectioners’ sugar
- ½ tsplemon juice
from 1 small lemon
- ¼ tspsour cream
at room temperature
Directions
- 1
Prepare banana bread: Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray.
- 2
Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt and ¼ teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ⅓ cup brown sugar, 5 tablespoons melted butter, ¼ cup sour cream, 1½ teaspoons vanilla and 1 teaspoon lemon zest until well combined. Add the flour mixture to the egg mixture; stir just until nearly combined. Toss 1 cup blueberries and the remaining 1 teaspoon all-purpose flour together in a small bowl; fold the blueberry mixture into the batter just until combined. Spread the batter evenly in the prepared pan.
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- 3
Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes. If needed, loosely cover with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a serving platter.
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- 4
Prepare glaze: Stir 1½ tablespoons confectioners’ sugar, ½ teaspoon lemon juice and ¼ teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving. Recipe developed by Tricia Manzanero Stuedeman
Lemon-Blueberry Banana Bread Will Become Your New Favorite Baked Good
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Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Tired of the same old banana bread recipe? This Lemon-Blueberry Banana Bread offers a truly delightful and wholesome twist on a beloved classic, making it poised to become your new favorite baked good.
The magic in this banana bread comes from its thoughtfully combined ingredients. The inclusion of whole-wheat flour adds a healthy, hearty texture and a welcome boost of fiber, setting it apart from typical quick breads. Bright lemon zest infuses every bite with a citrusy lift, beautifully complementing the juicy, bursting fresh blueberries. Furthermore, the use of sour cream in the batter ensures an incredibly moist and tender crumb.
What can you expect from a slice of this quick bread? Imagine a soft, aromatic bread with a slightly denser, satisfying chew from the whole-wheat flour. Each mouthful delivers a harmonious blend of sweet, ripe banana, bright, tangy lemon, and the delightful pop of blueberries. Subtle hints of warming cinnamon and ginger add depth, creating a comforting yet vibrant flavor profile. It's a truly irresistible breakfast or snack that feels both indulgent and nourishing, yielding 12 satisfying servings at 177 calories each.
Customization is simple with this versatile recipe. Feel free to swap out the fresh blueberries for frozen ones if that's what you have on hand – just toss them in a teaspoon of flour before adding to prevent sinking. If you prefer a less pronounced whole-wheat flavor, you could experiment with a different ratio of all-purpose to whole-wheat flour, though the whole-wheat flour is key to its wholesome appeal. For a touch less tang in the glaze, you can slightly reduce the lemon juice.
This banana bread is perfect for a leisurely breakfast, a satisfying afternoon snack, or a thoughtful gift. Enjoy it plain, with a smear of butter, or alongside a hot cup of coffee or tea for a truly comforting experience.