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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/lemon-banana-bread-with-almond-topping-and-lemon-glaze-recipe/