Poppy Seed Lemon Banana Bread
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This poppy seed lemon banana bread has all the hallmarks of the classic recipe with the added brightness of lemon and crunchy poppy seeds. It’s slightly tart, slightly sweet, and perfect for lemon lovers. This refreshing banana bread twist is also fluffy, moist, and infused with bananas’ natural sweetness.
Lemon cake lovers, this poppy seed lemon banana bread is for you. I’ve added a bright pop of lemon, crunchy poppy seeds, and a simple lemon glaze to my favorite banana bread recipe. The fresh citrus flavor feels especially perfect in spring, but this is one of those loaves I happily bake all year long.
Lemons add just the right amount of tartness to sweet baking, and here they’re balanced by naturally sweet bananas and those little pops of crunch from the poppy seeds. Made with simple ingredients, this lemon banana bread is easy to make ahead and freezes beautifully. Topped with the quick two-ingredient lemon glaze, it tastes almost like cake—but it’s just as delicious served plain. Enjoy it with afternoon tea, at brunch, as a sweet breakfast, or anytime you’re craving something bright and comforting.
Tips and variations to try
One of the wonderful things about banana bread is how versatile and fuss-free it is. Here are a few tips that might be helpful when you’re preparing and storing yours:
- Use spotty, ripe bananas. They will be sweeter, more flavorful, and mash into a better texture for baking.
- Don’t over-mix! Fold the wet and dry ingredients together gently until just combined for maximum fluffiness.
- Make it ahead. This loaf is perfect for making the day before, and tastes great the next day.
- The glaze is optional, but delicious. It adds extra lemon flavor, sweetness, and decadence.
- Allow the loaf to fully cool before drizzling with the glaze. If the loaf is still warm at all, the glaze will melt and either be absorbed or drip off.
- Storing it. It will keep in an air-tight container on the counter for up to 4 days. Freeze any uneaten portion for up to 3 months.
How to freeze this lemon banana bread
The unglazed bread freezes really well. It can be frozen whole or sliced, with small pieces of parchment between slices to prevent sticking. It will keep in the freezer for up to three months. Thaw it at room temperature before enjoying it, and glaze it the day of.
Poppy Seed Lemon Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas
- ½ cup sour cream
- ½ cup oil
- 2 large eggs
- Zest from 1 lemon
- ½ cup lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Lemon zest and poppy seeds (to garnish)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan with butter. In a medium-sized bowl, whisk the flour, sugar, poppy seeds, baking soda, and salt.2 cups all-purpose flour, 1 cup granulated sugar, ¼ cup poppy seeds, 1 teaspoon baking soda, ½ teaspoon salt
- Mash the bananas in a large bowl then stir in the sour cream, oil, eggs, lemon zest, and lemon juice.3 large ripe bananas, ½ cup sour cream, ½ cup oil, 2 large eggs, Zest from 1 lemon, ½ cup lemon juice
- Add the dry ingredients to the wet ingredients and mix just until combined – do not overmix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check on the bread after 40 minutes and if it's starting to brown on top, loosely tent it with foil. Let the banana bread cool for 30 minutes in the pan then remove it and let it finish cooling on a cooling rack.
- Once the banana bread is completely cool, mix the powdered sugar and lemon juice together until it is a thick but pourable consistency. Pour it over the banana bread then add a little lemon zest for color.1 cup powdered sugar, 2 tablespoons lemon juice, Lemon zest and poppy seeds
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Nutrition
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I just made this yesterday and it’s a lovely, easy recipe. I skipped the glaze and love it as it is. I was able to use up a couple old lemons, a lime and a clementine to make the juice component–turned out great–very moist and wonderful texture. I baked in an extra long loaf pan, turned out great!
I’m so glad you enjoyed it! 😊 I love that mix of citrus — lemons, lime, and clementine sounds fantastic. And skipping the glaze when it’s already moist and flavorful is always a win. Thanks so much for sharing how you made it!
I have made this multiple times and every time I get asked for the recipe. LOVE IT
Oh I love hearing that so much!
This was probably my fault but my loaf was like a brick. I followed all instructions so I am wondering what the weight of the bananas should be and maybe mine were too big. How much should an average size large banana (peeled)weigh for this recipe or 3 bananas be measured by in cups. The flavour was great but results were not great
Thanks for sharing your experience! Banana size can definitely impact the texture—usually, one large peeled banana weighs about 7-8 ounces (around 3/4 cup mashed). For three bananas, aim for about 2 1/4 cups mashed. If the batter feels too thick, you can add a splash of milk or yogurt next time to keep it moist. So glad you loved the flavor, and I hope your next loaf turns out perfect!
Delicious! Loved the poppy seed addition. I made muffins and will do so again!
So happy to hear that! Quick, easy, and delicious is the perfect combo—thanks for sharing! 😊🍽️
Delicious, light, fluffy and above all perfectly lemony! Absolutely the best banana bread I’ve had in a long time! Extremely easy recipe as well – just double check the size of your loaf pan!
So happy to hear it was a hit!
Delicious – I followed the recipe to the T – and it was perfect – everyone else also thought so
Not sure if the laws of physics apply slightly differently to my kitchen (wouldn’t be surprised), but…I also did not have even the slightest overflow. Worked very well in fact. Honestly speaking though, I don’t quite see how the ingredient profile (basically the 2 cups flour / 1 tsp baking soda) could even lead to any kind of overflow with a 9×5…that size pan should be able to hold this batter and then some.
Anyway great recipe, thank you. (Incidentally I paired it with an improvised fresh-cherry frosting instead of the lemon one and the combo was to die for. 🙂 )
I made this recipe in a 9″ x 5″ loaf pan and it did not overflow. I will be eating this loaf with my coffee throughout the week!
Yesterday I made this and used a 9 x 5 loaf pan and there was overflow into the oven, making a mess and burned smell throughout the house. I knew it looked like a lot in the pan, but thought it wouldn’t rise too much. Haven’t tried it yet but next time it will be separated into both bread and muffins.
Hi! Sue to the comments about overflow, I am doin fin a bundt pan right now. it smells yummy!
Agree with the other comment that this is wayyyy too much batter for a 9×5 pan (which I did confirm) and sadly I realized too late. Use two loaf pans for muffins!
I haven’t tasted yet, but I prepared exactly as written the the cake is oozing out of the pan. I though it seemed quite full but figured that it just wouldn’t rise much. Hopefully it will be edible… glad I have a pan underneath the pan because it’s going to involve some clean up – tons of batter overflowed. Too bad because it sounded so yummy. If you make it, do muffins instead.
Hi Jeanmarie. I’m sorry for the mess this caused. This recipe is made for a 9×5-inch loaf pan. It sounds like yours is 8 ½ x 4 ½, which would cause the batter to overflow. All of the banana bread recipes we have here are made for 9×5-inch loaf pans. The best thing to do is fill your pan to ¾ full then make muffins with the rest of the batter.