Breakfast

Lemon Banana Bread

This gluten-free Lemon Banana Bread is soft, dense and fluffy. It's made with simple and wholesome ingredients like almond flour, bananas, plump juicy blueberries and fresh lemon juice. It's healthy enough for breakfast, but sweet enough for dessert!
blueberry lemon banana bread with a glaze icing sitting on a wire rack next to two lemons.

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.
a hand holding an up close shot of a slice of lemon blueberry 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.

all the ingredients laid out on a table

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!

the banana bread with the glaze on top

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!

an up close shot of two slices of banana bread
Can I use a different type of flour?

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.

Do I have to use blueberries?

Nope! You can omit the blueberries, however, I personally think they add a great touch.

How sweet is this banana bread?

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!

Can I use frozen blueberries?

Yes, frozen will work! Just be quick when mixing the ingredients because they can turn your batter blue.

You may also like:

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 InstagramTiktok or Pinterest!

Lemon Banana Bread

This gluten-free Lemon Banana Bread is soft, dense and fluffy. It's made with simple and wholesome ingredients like almond flour, bananas, plump juicy blueberries and fresh lemon juice. It's healthy enough for breakfast, but sweet enough for dessert!
5 based on 1 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
55 minutes
TOTAL TIME:
1 hour 5 minutes
Author - Hannah

Ingredients

Banana Bread

  • 1 cup mashed banana (2 bananas)
  • 2 eggs
  • 1/2 cup almond butter
  • 1/4 cup brown sugar
  • 1 tsp vanilla 
  • 2.5 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt 
  • 2 tbsp lemon juice 
  • Zest from 1 lemon
  • 3/4 cup blueberries 
Glaze
  • 1/4 cup powdered sugar
  • 2 tsp of almond milk, or any other milk/nut milk alternative

SCALE:

1X

YIELDS:

8 servings


Notes

  1. Preheat oven to 350F and prepare a loaf pan by lining it with parchment paper and coating it lightly with non-stick spray. 
  2. In a large mixing bowl, add in mashed bananas, eggs, almond butter, vanilla extract and brown sugar. Mix with a whisk until ingredients are well combined. 
  3. Next, add in almond flour, baking powder and salt. Mix with a spatula until a thick batter is formed. 
  4. Then, add in fresh lemon juice and lemon zest. Mix once more. 
  5. Fold in fresh blueberries last. 
  6. Add batter to prepared loaf pan and spread evenly. Top with a couple more blueberries and bake in the center of the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean. 
  7. Let cool for a minimum of 1 hour before topping with glaze. 
  8. To make the glaze, simply combine powdered sugar and almond milk. Add in more milk or powdered sugar to reach desired consistency. 
  9. Slice into and enjoy! 

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Hey there Addison! Aw thank you, i’m so glad you enjoyed! thanks for the comment and rating!