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 the natural sweetness of banana.
¼ cuppoppy seeds
1 teaspoonbaking soda
½ cupsour cream
Zest from 1 lemon
½ cup lemon juice
Lemon zest and poppy seeds, to garnish
Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5-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