Banana bread with a hint of lemon

This is the perfect recipe for when you have overripe bananas. PRO TIP: Freeze your bananas as soon as they get overripe so you'll always have some on hand.




  1. Preheat the oven to 350°F. Generously grease a 9- x 5-inch loaf pan with non-stick baking spray.
  2. Stir the flour with the baking soda and salt in a large bowl. In a separate large bowl, whisk the brown sugar with the butter. Whisk in the eggs, bananas, yogurt, vanilla, and lemon zest and juice. Scrape the banana mixture into the flour mixture and stir to just combine.
  3. Scrape the batter into the prepared pan. Bake 55 to 65 minutes or until a cake tester poked into the middle of the loaf comes out clean. Let cool in the pan 10 minutes, then turn out onto a rack to cool completely.

Make ahead: Wrap the cooled loaf in foil and place in a resealable plastic bag. Freeze for up to 1 month. Sometimes I slice it first before freezing; this way, if I’m having a midday sweet craving I can thaw one slice just for me.

Switch it up: Add 1 cup of chocolate chips, chopped walnuts or unsweetened coconut (or 1/3 cup of each, if you want to add all three) to the butter mixture before combining it with the flour mixture.

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