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.
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:
- baking soda
- brown sugar
- ripe bananas
- frozen blueberries
- 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.
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.
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.
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.
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:
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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!
- 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
Preheat oven to 350 degrees. Mix your flour and baking soda together in a bowl with a whisk. Set aside.
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.
Slowly add dry ingredients to wet and combine. Do not over mix! Once fully combined, gently fold in the blueberries and the lemon zest.
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.)
Let it cool in the pan for about 15 minutes then transfer to a wire cooling rack. Cut and enjoy!