Lemon Blueberry Banana Bread
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This Lemon Blueberry Banana Bread recipe is delicious! Light and fluffy and loaded with blueberries and a touch of lemon throughout. Your whole house will smell delicious!
What You Will ❤️ About Lemon Blueberry Banana Bread
- Subtle Flavor – The lemon flavor is subtle but the zest brings it out nicely!
- Blueber-riffic! I bought a big batch of blueberries earlier this spring and froze them – so I pulled out an over-filled cup for this recipe!
- Aromatic – About 30 minutes into baking this – I just closed my eyes and took a big whiff! The smell was drool-worthy!
Banana Lemon Blueberry Bread Ingredients
I love quick bread recipes because I usually have everything in the pantry ready to go! I like to buy fruit like blueberries when they’re on sale because they’re super easy to freeze! Here’s what you need:
- All purpose flour
- Softened butter – the softer the better so the sugar melts into it
- Sugar – you could use light brown sugar or a combination
- Baking powder & Baking soda – these help the bread rise
- Cinnamon – I always toss in a little bit of Saigon cinnamon – so yum!
- Salt
- Ripe bananas – they need to be fairly soft so brown spots starting
- Lemons – I like to use fresh lemons because the flavor is more vibrant
- The lemon flavor with the amounts listed is fairly light. If you want a strong lemon flavor, add more juice and more zest.
- Vanilla – like the cinnamon – just a little more flavor
- Blueberries – I used frozen blueberries – by the time they were mixed in they were pretty much thawed out. You can easily swap out fresh blueberries as well.
Recipe Variations
Quick breads are delicious and you can make them a lot of ways! Here’s a few ideas:
- Berries – I’ve made Strawberry Zucchini bread – so how about strawberry banana bread?! You could also use raspberries or blackberries.
- Rhubarb – These Rhubarb Banana Muffins are a big hit in my family – so you could easily swap it to a loaf pan instead of muffins!
- Muffins – Banana muffins are super tasty – you can adjust the ingredients slightly for a slightly runnier batter and have muffins!
- Chocolate – I love chocolate chips in banana bread!
How to make Blueberry Lemon Banana Bread
Quick breads are so easy to make!
- Mash the bananas and set aside. Preheat oven to 350º.
- In a large bowl, cream together butter and sugar with a mixer. You’ll want to mix for 3-4 minutes until the mixture is more creamy than gritty.
- You can use a hand mixture or stand mixer.
- Add in lemon juice and vanilla and mix.
- To sugar mixture, add in dry ingredients: flour, baking soda, baking powder and salt. Mix again.
- Add the banana and mix in. (You can stir bananas in but the mixer incorporates it better)
- Toss frozen blueberries in flour and shake off any excess
- Gently fold in floured blueberries and all but a teaspoon of zest.
- Spoon batter into a greased loaf pan and smooth the top. Sprinkle remaining lemon zest on top and bake for 50-60 minutes. Check with a toothpick or cake tester to be sure comes out clean.
- Cool on a rack for at least 10 minutes in the pan. Then – carefully – use a towel to cover top of bread. Turn loaf pan over and remove loaf of bread – then set on rack to continue cooling.
- Slice and serve with softened butter.
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Tips, Tricks & FAQs
How do you store and reheat leftover banana bread?
Store leftovers aluminum foil or in an airtight container. You can freeze up to three months. Reheat in the microwave for 20 seconds.
Shouldn’t there be eggs in banana bread?
I created the base recipe for this because my ex-husband was allergic to eggs. So nope – its been adjusted so no eggs necessary!
Can I make a lemon glaze for this bread?
Yes – mix together 1 cup powdered sugar, 2 tbsp cream, 2 tbsp lemon juice & ½ tsp vanilla extract and pour over bread.
Do I need to refrigerate leftover banana bread?
This is egg-free so I didn’t – I also planned on eating it within 2-3 days.
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Blueberry Lemon Banana Bread
This Lemon Blueberry Banana Bread recipe is delicious! Light and fluffy and loaded with blueberries and a touch of lemon throughout. Your whole house will smell delicious!
Equipment
Ingredients
- 3 ripe bananas
- 1/3 cup softened butter
- 2/3 cup sugar
- 4 tbsp lemon juice or more!!!
- 1 tsp vanilla
- 2 cups all purpose flour + 2 tbsp
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp cinnamon
- 1/8 tsp salt
- Zest of 1-2 lemons
- 1 cup frozen blueberries
Instructions
- Mash the bananas and set aside. Preheat oven to 350º.3 ripe bananas
- In a large bowl, cream together butter and sugar with a mixer. You'll want to mix for 3-4 minutes until the mixture is more creamy than gritty. You can use a hand mixture or stand mixer.1/3 cup softened butter, 2/3 cup sugar
- Add in lemon juice and vanilla and mix.4 tbsp lemon juice, 1 tsp vanilla
- To sugar mixture, add in dry ingredients: flour, cinnamon, baking soda, baking powder and salt. Mix again.2 cups all purpose flour + 2 tbsp, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 tsp cinnamon, 1/8 tsp salt
- Add the banana and mix in. (You can stir bananas in but the mixer incorporates it better)
- Toss frozen blueberries in flour and shake off any excess1 cup frozen blueberries
- Gently fold in floured blueberries and all but a teaspoon of zest.Zest of 1-2 lemons
- Spoon batter into a greased loaf pan and smooth the top. Sprinkle remaining lemon zest on top and bake for 50-60 minutes. Check with a toothpick or cake tester to be sure comes out clean.
- Cool on a rack for at least 10 minutes in the pan. Then – carefully – use a towel to cover top of bread. Turn loaf pan over and remove loaf of bread – then set on rack to continue cooling.
- Slice and serve with softened butter.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 208kcalCarbohydrates: 35gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 176mgPotassium: 48mgFiber: 1gSugar: 15gVitamin A: 198IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
What size loaf pan did you use?
it was 9×5 but use what you have – if its smaller and your bread is a little thicker it may need 5 min more baking time. be sure to check with cake tester or toothpick.
Good morning. Would you have any idea what temperature and how long to bake if I made this delicious looking loaf in to muffins?
Bake at 375 for 18-25 minutes until well risen and golden. Check center with a toothpick until it comes out clean.
โ Texas sized โ 25 minutes
โ Regular sized โ 18 minutes