Lemon Banana Bread with Almond Topping and Lemon Glaze Recipe

Introduction

This lemon banana bread is a delightful twist on the classic favorite, combining bright citrus flavors with the natural sweetness of ripe bananas. Moist, tender, and topped with a zesty glaze and crunchy almonds, it’s perfect for breakfast or an afternoon treat.

Ingredients

• 1 1/2 cups mashed bananas (equivalent to 3 large bananas)
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 cup lemon juice (about 2 medium lemons)
• 2 teaspoons lemon zest (from one of the lemons used before)
• 1/3 cup soft brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup mild-flavor olive oil
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/3 cup sliced almonds
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice (for glazing)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the paper with cooking spray.
2. Step 2: Mash the bananas and pack them into a measuring cup to get exactly 1 1/2 cups. Place them in a mixing bowl.
3. Step 3: Stir in the olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract until well combined.
4. Step 4: Fold in the all-purpose flour, almond flour, salt, baking powder, and baking soda using a rubber spatula until the batter is thick and smooth.
5. Step 5: Transfer the batter to the prepared loaf pan and smooth the top.
6. Step 6: Sprinkle the sliced almonds evenly over the top of the batter.
7. Step 7: Bake on the center rack for 45-55 minutes. If the bread’s top darkens too quickly, cover it loosely with foil after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack for about 2 hours before glazing.
9. Step 9: To make the glaze, stir together powdered sugar, lemon juice, and vanilla extract in a bowl until thick. Add more powdered sugar if too thin or more lemon juice if too thick.
10. Step 10: Drizzle the glaze over the cooled bread and refrigerate for a few hours to set the icing before serving.

Tips & Variations

• For a nut-free version, skip the almond flour and sliced almonds, substituting the almond flour with extra all-purpose flour and topping with more powdered sugar glaze.
• Make sure the bananas are very ripe to enhance the natural sweetness and moisture of the bread.
• If you prefer a stronger lemon flavor, add extra lemon zest to the batter or glaze.
• Using mild olive oil keeps the flavor delicate; avoid strong or extra-virgin olive oils that might overpower the bread.

Storage

Store the lemon banana bread covered at room temperature for up to 3 days or refrigerate for up to a week. The glaze is best preserved in the fridge. To reheat, warm individual slices gently in a microwave or toaster oven for a few seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can substitute soft brown sugar with granulated white sugar, but the bread may lose some moisture and the subtle caramel flavor that brown sugar provides.

Can I freeze this banana bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and then in foil, or place it in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Lemon Banana Bread with Almond Topping and Lemon Glaze Recipe

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★★★★★

4.6 from 134 reviews

This Lemon Banana Bread combines the moist sweetness of ripe bananas with a bright, tangy lemon flavor for a refreshing twist on a classic loaf. Enhanced with almond flour and almond extract, this bread is topped with crunchy sliced almonds and finished with a zesty lemon glaze for a perfect balance of textures and flavors.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Batter

• 1 1/2 cups Mashed Bananas (equivalent to 3 large bananas)
• 1 1/2 cups All-Purpose Flour
• 1/2 cup Almond Flour
• 1/4 cup Lemon Juice (about 2 medium lemons)
• 2 teaspoons Lemon Zest (from one lemon)
• 1/3 cup Soft Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/3 cup Mild-Flavor Olive Oil
• 1 teaspoon Almond Extract
• 1/2 teaspoon Salt

Topping and Glaze

• 1/3 cup Sliced Almonds
• 1/2 cup Powdered Sugar
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Vanilla Extract

Instructions

1. Preheat and prepare pan: Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly oil the parchment with cooking spray to prevent sticking.
2. Mash bananas: Mash the ripe bananas thoroughly and pack them into a measuring cup to ensure exactly 1 1/2 cups. Place the mashed bananas into a large mixing bowl.
3. Combine wet ingredients: Add mild-flavor olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract to the mashed bananas. Stir well until completely combined.
4. Add dry ingredients: Fold in all-purpose flour, almond flour, salt, baking powder, and baking soda using a rubber spatula. Mix gently until the batter becomes thick and smooth without overmixing.
5. Transfer batter and add almonds: Pour the batter into the prepared loaf pan. Evenly sprinkle the sliced almonds over the top of the batter for added texture and flavor.
6. Bake the bread: Place the loaf pan on the center rack and bake for 45-55 minutes at 350 °F (180 °C). If the top browns too quickly, loosely cover the pan with aluminum foil after 30 minutes. Bake until a toothpick inserted into the center comes out clean.
7. Cool the bread: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack. Cool completely for about 2 hours before glazing.
8. Prepare the glaze: In a small mixing bowl, combine powdered sugar, lemon juice, and vanilla extract. Stir until thick and smooth. Adjust consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
9. Glaze the bread: Drizzle the prepared lemon glaze evenly over the cooled banana bread.
10. Set the glaze: Place the glazed bread in the refrigerator for a few hours to allow the icing to set properly before slicing and serving.

Notes

• Use ripe bananas with lots of brown spots for maximum sweetness and flavor.
• If the bread top darkens too quickly, cover loosely with foil to prevent burning.
• The almond flour adds moistness and a nutty flavor but can be substituted with additional all-purpose flour if unavailable.
• For a dairy-free version, ensure all ingredients including sugar are free from dairy contamination.
• Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• The glaze can be omitted or replaced with a simple dusting of powdered sugar for a lighter topping.

Keywords: lemon banana bread, banana bread, lemon zest, almond flour, glazed banana bread, homemade banana bread, lemon glaze, moist banana bread