This banana bread recipe is totally the bomb! With the added lemon zest, the banana taste comes out fantastically. For those of you who love a just-ripe banana, you will be SO happy!
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Banana bread often portrays itself as being a bit of a wallflower. We only make it when we have too many ripe bananas in the freezer, and need the space for something more exciting. Like ice cream…. or steak! A steak would taste good right now, wouldn’t it?
I’ve always wanted to find a banana bread that surpassed the mediocre, you know? A bread that tasted really banana-y. A recipe that wouldn’t taste too heady, but light and fresh and just-ripened banana kind of sweet.
Well, I’ve found it! This recipe is the ultimate in my opinion. If I could choose one word to describe this banana bread recipe, it would be “fresh”. Try it out to see for yourself!
Lemon Banana Bread
This lemony banana bread is delicious with a smear of butter!
Servings: 2 loaves
Ingredients
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 4 bananas
- ½ cup buttermilk I just use the juice from half a lemon, and then fill the half cup measure with milk. Let sit for 5 minutes.
- 1 lemon, zested and juiced
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs, bananas, and lemon zest.
- Add buttermilk, or juice the lemon and pour half of the juice in a ½ cup measure. Fill the rest of the half cup with milk – this is a great substitute.
- Combine flour, baking soda and salt in a separate bowl.
- Combine wet and dry ingredients along with chopped nuts, if so desired.
- Grease two bread pans very well, and pour batter equally into the pans.
- Place in heated oven for 30-40 minutes. Until a toothpick comes out clean.
- Let cool in pans for 10 minutes, and turn out on a cooling rack.
- Enjoy with butter!
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My family loves this bread. The chewy texture is amazing. It’s the first time I have successfully baked banana bread. Thankyou