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
- � cup all-purpose flour plus 1 teaspoon, divided
- � cup whole-wheat flour
- 1 teaspoon baking soda
- � teaspoon baking powder
- � teaspoon ground cinnamon
- � teaspoon salt
- � teaspoon ground ginger
- 2 large eggs, at room temperature
- 1 cup mashed very ripe banana (from 3 medium)
- ? cup packed light brown sugar
- 5 tablespoons unsalted butter, melted
- � cup sour cream, at room temperature
- 1� teaspoons vanilla extract
- 1 teaspoon grated lemon zest
- 1 cup fresh blueberries
- 1� tablespoons confectioners� sugar
- � teaspoon lemon juice (from 1 small lemon)
- � teaspoon sour cream, at room temperature
Directions:
- Prepare banana bread: Preheat oven to 350�F. Coat an 8�-by-4� inch loaf pan with baking spray.
- Whisk � cup all-purpose flour, � cup whole-wheat flour, 1 teaspoon baking soda, � teaspoon baking powder, � teaspoon cinnamon, � teaspoon salt and � teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ? cup brown sugar, 5 tablespoons melted butter, � cup sour cream, 1� 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 1� tablespoons confectioners� sugar, � teaspoon lemon juice and � teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving.