Description
This Banana Bread with Lemon Glaze recipe combines the natural sweetness and moist texture of ripe bananas with a bright, tangy lemon glaze. It’s a perfect treat for breakfast, dessert, or a snack, offering a delightful balance of flavors and a soft, tender crumb enhanced by a fresh citrus finish.
Ingredients
Scale
For the Banana Bread
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Prepare the banana mixture: In a large mixing bowl, mash the 3 ripe bananas thoroughly until smooth. Stir in the melted butter to combine evenly with the bananas.
- Add dry ingredients: Sprinkle the baking soda and a pinch of salt over the banana mixture and stir to incorporate. These help the bread rise and balance the sweetness.
- Mix sugar and eggs: Add the 3/4 cup sugar, beaten egg, vanilla extract, and lemon juice to the wet ingredients. Mix well to create a consistent batter.
- Incorporate flour: Gradually add the 1 1/2 cups all-purpose flour into the banana mixture, folding gently just until no streaks of flour remain; over-mixing can make the bread dense.
- Prepare for baking: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to prevent sticking. Pour the batter evenly into the pan.
- Bake the banana bread: Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top browns too quickly, cover it loosely with foil halfway through baking.
- Make the lemon glaze: While the bread is baking, combine 1 cup powdered sugar, 2 tablespoons lemon juice, and the zest of 1 lemon in a small bowl. Whisk until smooth and set aside.
- Cool and glaze: Once the banana bread is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack. When the bread is just slightly warm, drizzle the lemon glaze evenly over the top, allowing it to set before slicing.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- If you prefer a nuttier texture, consider adding 1/2 cup chopped walnuts or pecans to the batter.
- The glaze adds a zesty contrast but can be omitted if you prefer a simpler banana bread.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with coconut oil and ensure your sugar is vegan-friendly.
