Breakfast
Lemon Banana Bread
Why you’ll love this recipe:
- This Lemon Banana Bread is gluten-free and made with healthy ingredients.
- It comes together in one bowl in just one hour.
- It’s made with almond flour making it grain and gluten-free.
- This banana bread is low in sugar.
- It’s the perfect breakfast meal prep for the week.
- This recipe has fresh, juicy blueberries for added sweetness and flavor.
- It tastes amazing warmed up with some butter.
- Pairs perfectly with your morning cup of coffee.
- This recipe is Paleo, Grain Free, Gluten Free, and Dairy Free.
- It’s made without any oil.
- Try this gluten-free cinnamon roll banana bread or this vegan Fig banana bread.
Ingredients and Substitutions
These are the main ingredients and substitutions (if any) for this Lemon Banana Bread. Be sure to scroll down to the recipe card, at the bottom of this blog post, for the full list of ingredients and instructions.
Use ripe bananas for best result. Look for bananas that are lightly spotted brown. You can also quickly ripen your bananas by baking them in the oven for placing them in the air fryer at 350F for 8-10 minutes.
All natural runny almond butter acts as the baking fat in this recipe. Feel free to use coconut oil, avocado oil or extra virgin olive oil (Taste may slightly differ), or any other type of nut butter such as peanut butter, cashew butter, pecan butter, etc.
Eggs will help this banana bread rise and also help hold all the ingredients together.
Brown sugar to sweeten up this recipe and give it a warm flavor. Feel free to use maple syrup, date syrup, agave, or cane sugar. You may also use a sugar substitute such as monk fruit sweetener.
Vanilla extract adds flavor.
Almond flour is the main ingredient in this recipe. You may be able to sub oat flour, however I have not tested it so I can’t tell you how the end result will be.
Baking powder helps give this banana bread a lovely texture and be nice and fluffy.
A pinch of salt to help balance out the flavors.
Fresh lemon juice is always recommended, but feel free to use lemon juice from a jar.
Lemon zest to add flavor.
Fresh, juicy blueberries for added flavor and sweetness. Feel free to omit.
The glaze is made with powdered sugar and almond milk, however you can use any other type of milk or nut milk alternative.
Taste and Texture
This Lemon Banana bread is perfect for Spring. Since the main ingredient in this recipe is the almond flour, the texture is a little dense. However, that makes it really filling and the perfect breakfast staple. You can really taste the juicy blueberries with each bite, and the powdered sugar glaze adds the perfect amount of sweetness.
How to make
ONE: Mix together mashed banana, eggs, almond butter brown sugar and vanilla extract.
TWO: Add in almond flour, baking powder, salt.
THREE: Next, add in lemon juice, lemon zest and fresh blueberries.
FOUR: Add batter to prepared loaf pan and bake at 350F for 50-55 minutes.
FIVE: Let cool, then top with glaze, more lemon zest and enjoy!
Tips and Tricks
Use ripe bananas for best results. You can ripen them quicker in the oven or air fryer at 350F for 8-10 minutes. Let cool before using.
The batter will be thick! This is normal for this gluten-free banana bread recipe.
Add a few extra blueberries on top to make the loaf look prettier!
Use fresh lemon juice for best results.
Both spray and coat your loaf pan with parchment paper and non-stick spray so nothing sticks.
Let your banana bread cool down for at least an hour before slicing into.
How to serve and store
Let Lemon Banana Bread cool for at least an hour before slicing into and serving.
It pairs perfectly with a cup of coffee.
Warm it up in the microwave and smear some butter on it!
Store leftovers on the counter in an airtight container and enjoy within 2-3 days, or store in the fridge and enjoy up to five days!
I have not tested this banana bread with any other types of gluten-free flour yet, so I can’t be sure. My best guess is that oat flour will work great. Try using 2 cups instead of 2.5 cups that this recipe calls for.
Nope! You can omit the blueberries, however, I personally think they add a great touch.
It’s not overly sweet at all! It’s naturally sweetened with the banana and blueberries and only has 1/4 cup of brown sugar. If you like your banana bread really sweet, use more sugar!
Yes, frozen will work! Just be quick when mixing the ingredients because they can turn your batter blue.
You may also like:
- Cinnamon roll banana bread
- Reece’s peanut butter cup banana bread
- Paleo banana bread
- Lemon Loaf Cake
- Blueberry Lemon Pound Cake
If you make this Lemon Banana Bread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
I had a bunch of frozen bananas and used some of them for this! Love the consistency of this bread, perfect balance of fluffiness and chewy. Great flavor and looks so pretty with extra berries on top and the white drizzle. So yummy!
Thanks so much, Reem! So happy you’re loving the recipes.
Such a great gluten-free recipe ! My family loved it
Hey there Addison! Aw thank you, i’m so glad you enjoyed! thanks for the comment and rating!