lemon blueberry banana bread

Banana Bread

Lemon Blueberry Banana Bread

This lemon-blueberry banana bread offers a wholesome twist on a classic quick bread, featuring whole-wheat flour for a healthy boost of fiber. Mashed ripe bananas keep the loaf naturally sweet and moist, while fresh blueberries offer juicy flavor in every bite. A creamy, lemony glaze drizzled on top adds a smooth, tangy finish. Perfect for a grab-and-go breakfast, an afternoon snack or a light dessert, this easy bread is sure to be a hit.

Ingredients

baking spray with flour
¾ cup all-purpose flour plus 1 teaspoon, divided
¾ cup whole-wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
2 large eggs, at room temperature
1 cup mashed very ripe banana (from 3 medium)
⅓ cup packed light brown sugar
5 tablespoons unsalted butter, melted
¼ cup sour cream, at room temperature
1½ teaspoons vanilla extract
1 teaspoon grated lemon zest
1 cup fresh blueberries
1½ tablespoons confectioners’ sugar
½ teaspoon lemon juice (from 1 small lemon)
¼ teaspoon sour cream, at room temperature

Directions

Prepare banana bread: Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray.
Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt and ¼ teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ⅓ cup brown sugar, 5 tablespoons melted butter, ¼ cup sour cream, 1½ teaspoons vanilla and 1 teaspoon lemon zest until well combined. Add the flour mixture to the egg mixture; stir just until nearly combined. Toss 1 cup blueberries and the remaining 1 teaspoon all-purpose flour together in a small bowl; fold the blueberry mixture into the batter just until combined. Spread the batter evenly in the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes. If needed, loosely cover with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a serving platter.
Prepare glaze: Stir 1½ tablespoons confectioners’ sugar, ½ teaspoon lemon juice and ¼ teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving.