Lemon-Blueberry Banana Bread Will Become Your New Favorite Baked Good

Lemon-Blueberry Banana Bread Will Become Your New Favorite Baked Good

from eatingwell.com
Breakfast
215 min
12 servings
177 kcal / serving

This lemon-blueberry banana bread offers a wholesome twist on a classic quick bread, featuring whole-wheat flour for a healthy boost of fiber.

Ingredients

  • baking spray with flour
  • ¾ cupall-purpose flour plus 1 teaspoon, divided
  • ¾ cupwhole-wheat flour
  • 1 teaspoonbaking soda
  • ½ teaspoonbaking powder
  • ½ teaspoonground cinnamon
  • ½ teaspoonsalt
  • ¼ teaspoonground ginger
  • 2 largeeggs, at room temperature
  • 1 cupmashed very ripe banana (from 3 medium)
  • ⅓ cuppacked light brown sugar
  • 5 tablespoonsunsalted butter, melted
  • ¼ cupsour cream, at room temperature
  • 1 ½ teaspoonsvanilla extract
  • 1 teaspoongrated lemon zest
  • 1 cupfresh blueberries
  • 1 ½ tablespoonsconfectioners’ sugar
  • ½ teaspoonlemon juice (from 1 small lemon)
  • ¼ teaspoonsour cream, at room temperature

Directions

  1. 1

    Prepare banana bread: Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray.

  2. 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.

  3. 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.

  4. 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