Zesty Lemon Blueberry Banana Bread

Zesty Lemon Blueberry Banana Bread with slice cut off

This Zesty Lemon Blueberry Banana Bread has a citrusy lemon zest, plump juicy blueberries and bananas. Add a dollop of butter on it and you’re all set!

(This recipe was originally published in March of 2018, but I just updated it with fresh photos and more precise directions!)

Spring has sprung! Ok, kinda. Maybe Spring will one day make its appearance around here.  You can never really tell with North Carolina weather. One moment it’s sunny and 60 degrees, next you’re bundled up in a coat with your boots on.

However, we can still get started on some Spring vibe foods, right? Like the fresh strawberries I’ve been seeing in the stores! And allll of the fresh crunchy salads I’ve been craving!

But for today, I wanted to say goodbye to winter citrus (love you forever, lemon!) and HELLO to spring flavors by combining the two – hence the zesty lemon blueberry banana bread.

just baked Zesty Lemon Blueberry Banana Bread

Lately, I’ve been attempting to utilize the ingredients I already have in my home instead of going to the grocery store every single day. Yesterday, I saw a HUGE pile of ripe bananas in my fruit basket and began doing a happy dance.

I love it when I have ripe bananas. The logical side of me thinks: You should freeze those for smoothies! But my heart tells me: You should make banana bread and then spread butter all over it and drink it with a huge cup of coffee with cream. And I always end up choosing the latter. It’s just who I am as a person, ya know?

Anyway…let’s get on with the banana bread. It’s wonderful. It’s not overly sweet with that classic banana flavor, SUPER moist (I know, that word is terrible – but it truly describes it), it’s filled with blueberries that literally pop in your mouth when you bite into one and finally it has this faint citrus zing due to the zesty lemon.

Ingredients You Need for Zesty Lemon Blueberry Banana Bread:

  • flour
  • baking soda
  • brown sugar
  • egg
  • ripe bananas
  • frozen blueberries
  • butter
  • vanilla extract

How to Make Zesty Lemon Blueberry Banana Bread:

Preheat your oven to 350! Go ahead and mix the dry ingredients: flour and baking soda together in a small bowl and set them aside. In a larger bowl, mash the bananas with a fork until they’re pretty much full *mush*. To that bowl, add your melted butter, egg, brown sugar and vanilla extract. Mix until fully combined.

bowl of Zesty Lemon Blueberry Banana Bread batter

Slowly add in your dry ingredients to the wet. Do not overmix! Just mix enough until everything is fully incorporated. To this bowl, add in your frozen blueberries and lemon zest. Fold in gently until incorporated.

inside shot of the Zesty Lemon Blueberry Banana Bread

Butter a loaf tin, add parchment paper if desired, and pour the batter into the pan, spreading evenly. Bake for 55-60 minutes, or until a toothpick comes out clean! Let cool in the pan for 10-15 minutes and then transfer to a cooling rack. Slice, add butter and enjoy!

I will admit that since making my last batch yesterday, I have eaten approximately 3 slices. And I’ve lost count on how many Ben has eaten. I think it would work great for a Spring brunch occasion. Or make the loaf on Friday night and consume it over the entire weekend.

close up of the blueberries

Here’s a few musts for consuming this recipe:

  • Cut a big thick slice of it.
  • Eat it warm.
  • Schmear some type of butter/coconut oil/creamy deliciousness on it to elevate it even higher.
  • Eat while relaxing, reading your favorite book, watching your favorite show etc.
  • Enjoy with a hot beverage of your choice.
  • Cut another slice and repeat.

close up of slice of Zesty Lemon Blueberry Banana Bread

This bread is good as breakfast, a mid-morning snack, lunch dessert, an afternoon snack, dinner dessert; it’s really perfect for any time. Enjoy, my friends! Cheers to Spring!

Did you enjoy this recipe? Here are a few more you might enjoy:

Chocolate Chip Banana Bread 

Good Morning Blueberry Breakfast Cookies

Vegan Orange Spice Muffins

Banana Bread Overnight Oats

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 5 votes

Zesty Lemon Blueberry Banana Bread

This Zesty Lemon Blueberry Banana Bread has a citrusy lemon zest, plump juicy blueberries and bananas. Add a dollop of butter on it and you're all set!

Course bread, Breakfast
Cuisine American
Keyword blueberry banana bread, lemon blueberry bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Haylie


  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup butter (melted)
  • zest of one lemon
  • 1/2 cup frozen blueberries (plus more for sprinkling on top)
  • 4 small-medium bananas
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. Mix your flour and baking soda together in a bowl with a whisk. Set aside. 

  2. Begin mashing your bananas in a different bowl. Melt butter. Add butter to your bananas and stir to fully combine. Add in your egg, vanilla extract and sugar. Stir to combine. 

  3. Slowly add dry ingredients to wet and combine. Do not over mix! Once fully combined, gently fold in the blueberries and the lemon zest. 

  4. Grease a 9x5 inch loaf pan. Add your ingredients. Sprinkle a few more blueberries on top of batter if you'd like. Bake for 50-60 minutes, until toothpick comes clean. (Oven times may vary, mine took around 55 minutes.) 

  5. Let it cool in the pan for about 15 minutes then transfer to a wire cooling rack. Cut and enjoy! 


27 comments / Add your comment below

  1. 5 stars
    Just made this, but converted it to muffins instead of bread so it would be easier for quick breakfasts during the week. SO GOOD! Thanks for a great recipe combining some of my favorite flavors with one of my favorite comfort foods! 🙂

    1. Yay! Cait, this review makes me so happy! Glad you were easily able to convert to muffins (which sound delicious btw!) 🙂 Thanks for the kind words!

  2. 5 stars
    I know what ya mean….totally trying to use what we have on hand instead of piling on the groceries with new stuff! Waste not, want not, right 😉 ? Love making banana bread and bananas that are not at their best for straight up eatin’ are the best for banana bread. Then, add blueberries to the equation? I’d be dunkin’ a butter slice in coffee too! Delish, my friend!

  3. I LOVE when I have an unexpected pile of ripe bananas, too! I’m so glad you decided to whip up this banana bread. It looks amazing! Lemon and blueberry is an unbeatable combo. Spring has somewhat sprung here too, and I am LOVING it. Cheers, Haylie!

  4. 5 stars
    Spring is a ways off here, but this lemony loaf is certainly putting me in the mood for warmer weather and sunshine! Lemon, blueberries and banana sound like a delicious combo. I’ll definitely need a thick slice please!

    1. Hey! After doing a bit of research, Google says that you can potentially substitute 1/4-1/3 cup of coconut flour for every 1 cup of regular all-purpose flour! However, I haven’t personally tested it so I’m not sure if it will work. Maybe if you did that AND added an extra banana for extra moistness? That’s what I would try. Let me know if it works!

    1. Hey Amanda, thank you! I haven’t tried swapping it out with strawberries but I don’t see why that wouldn’t work! Let me know how it turns out 🙂

  5. making for my 88.5 yr. old mama! Added Pecans! Added the juice of the lemon in addition to the zest! 30 minutes till tasting!!!

    1. Hi Rachel! I’ve never tried either option but I think the fresh blueberries would work just fine! Coconut oil might affect the flavor slightly, but I think you could definitely try it out. I would melt the coconut oil though 🙂 Good luck! I also found this article to be helpful in regards to subbing coconut oil for butter: https://www.thespruceeats.com/can-coconut-oil-substitute-for-butter-995440 Hope this helps! Let me know how it turns out 🙂 Best – Haylie

  6. second time i’m trying this recipe! it’s my new go-to! i’m new to baking…what type of sugar did you use to coat the banana bread in your picture ?

    1. Hi Amaris! Yay! So glad you liked it! I also have a delicious chocolate chip banana bread recipe as well you might enjoy 🙂 For this recipe, I used just plain powdered sugar and sprinkled some on top for some “pizazz!” Thank you again for your kind review! Have a great weekend! – Haylie

  7. 5 stars
    This recipe has some of my favorite flavors to use. Absolutely delicious. Kids have eaten two loaves already!!!

    1. Hi Nora!! This review just made my day! I agree – blueberry and lemon are some of my favorite flavors too! So glad you and your family have been enjoying this recipe! Thank you for your kind feedback! 🙂

  8. hiii! thank you for the recipe. i made it and it was an almost bread pudding consistency towards the bottom of the loaf. does this mean i undercooked it?

    1. Hi Michelle! So sorry that you had this issue. It could definitely mean that it might have been undercooked – did you check it with a toothpick to check the done-ness? It can be hard with ovens varying so much in the way/time that they cook! Letting it cool in the pan for around 15 minutes is also pretty imperative to help the bread continue to cook as it also cools…I hope this helps! 🙂 I hope you try the recipe again! Thank you for the comment! – Haylie

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