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Lemon Poppy Seed Banana Bread Recipe

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4 from 12 reviews

This Lemon Poppy Seed Banana Bread is a moist, flavorful twist on traditional banana bread, featuring the bright tang of lemon juice and zest combined with crunchy poppy seeds. Made with gluten-free and almond flours and naturally sweetened, it’s a refreshing, gluten-free treat perfect for breakfast or an afternoon snack.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 2 (180-200g) overripe bananas
  • 1/2 cup (120g) lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup (100g) cane sugar
  • 1/4 cup (65g) Natural SunButter
  • 1 tsp lemon extract OR 2-3 drops lemon essential oil (optional)

Dry Ingredients

  • 1 1/2 cups (186g) gluten-free flour
  • 1 cup (112g) almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Glaze

  • 1 cup powdered sugar
  • 2-3 tbsps lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a loaf pan with parchment paper to prevent sticking and ensure an easy release after baking.
  2. Blend Wet Ingredients: In a blender or food processor, combine the overripe bananas, 1/2 cup lemon juice, lemon zest, cane sugar, SunButter, and lemon extract if using. Blend until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Mix thoroughly until just combined, ensuring no dry pockets remain but don’t overmix to keep the bread tender.
  5. Add Poppy Seeds: Gently fold in the poppy seeds into the batter to evenly distribute them throughout.
  6. Transfer and Shape Batter: Pour the batter into the prepared loaf pan. Smooth the top with a spatula to create an even surface.
  7. Bake the Bread: Bake in the preheated oven for 45 to 55 minutes, until the bread is golden on top and the center springs back when lightly pressed. A toothpick inserted should come out clean or with a few moist crumbs.
  8. Cool the Bread: Allow the bread to cool in the pan for 30 minutes. Then, using the parchment paper, carefully lift it out and transfer to a cooling rack to cool completely before glazing.
  9. Prepare Lemon Glaze: In a small bowl, whisk the powdered sugar with 2 to 3 tablespoons of lemon juice, adding the juice one tablespoon at a time, until you achieve a thick but drizzle-able glaze consistency.
  10. Glaze and Serve: Drizzle the lemon glaze over the cooled banana bread. Slice and enjoy this fresh, zesty treat!
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze the banana bread unglazed.

Notes

  • Overripe bananas work best for sweetness and moisture—look for bananas with mostly dark skins.
  • The lemon extract or essential oil is optional but enhances the lemon flavor if you like a stronger lemon taste.
  • Make sure not to overmix the batter after adding the dry ingredients to keep the bread tender and moist.
  • The glaze is optional but adds a tangy sweetness that complements the bread perfectly.
  • Use parchment paper to line the pan for easy removal without sticking.
  • Gluten-free flours vary—be sure to use your preferred blend that works well for baking for best texture.

Find it online: https://cheftinaskitchen.com/lemon-poppy-seed-banana-bread-recipe/