Are you ready to transform your ordinary banana bread into an extraordinary culinary masterpiece? Imagine biting into a slice of moist, tender bread that bursts with bright lemon flavor and delightful poppy seed crunch. This isn't just another banana bread recipe - it's a game-changing twist that will make your taste buds dance and your kitchen smell like heaven. Whether you're a baking novice or a seasoned pro, this lemon poppy seed banana bread will become your new obsession, guaranteed to impress family and friends with its unique and irresistible flavor combination.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 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 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, ensuring no large chunks remain.
- Add the melted butter to the mashed bananas and mix well until completely incorporated.
- Stir in the sugar, beaten egg, vanilla extract, lemon zest, and lemon juice. Mix until the ingredients are evenly combined and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and poppy seeds until well blended.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with dark brown or black spots.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Gently fold dry ingredients into wet ingredients just until combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Cool Completely: Let the bread cool entirely before slicing to help it set and prevent crumbling.
- Optional Glaze: For extra zestiness, consider drizzling a simple lemon glaze made with powdered sugar and lemon juice over the cooled bread.
- Storage Tip: Wrap the bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
