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Slice of lemon blueberry banana bread on a white plate showing moist texture and lemon glaze drizzle

Lemon Blueberry Banana Bread

This lemon blueberry banana bread is a delightful and nutritious treat that's easy to make. Bursting with fresh flavors and wholesome ingredients, it's perfect for breakfast or dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • Baking spray with flour 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

Instructions
 

  • Preheat your oven to 350°F. Coat an 8½ x 4½-inch loaf pan with baking spray to prevent sticking.
  • In a medium bowl, whisk together ¾ cup all-purpose flour, ¾ cup whole-wheat flour, baking soda, baking powder, cinnamon, salt, and ginger until well combined.
  • In a larger mixing bowl, whisk together eggs, mashed banana, brown sugar, melted butter, sour cream, vanilla extract, and lemon zest until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until almost combined. Be careful not to overmix!
  • Toss the blueberries with the remaining 1 teaspoon of all-purpose flour, then gently fold them into the batter.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
  • Allow the bread to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely (2-3 hours).
  • In a small bowl, stir together confectioners’ sugar, lemon juice, and sour cream until smooth. Drizzle over the cooled bread before slicing and serving.