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Moist Banana Lemon and Rind Loaf with Zesty Lemon Glaze, Easy Homemade Recipe
This Banana Lemon and Rind Loaf is soft, moist, and bursting with lemony brightness. Try it for your next breakfast or snack.
This Banana Lemon and Rind Loaf is the perfect mix of sweet, soft bananas and bright, zesty lemon. It’s simple to make, full of flavor, and perfect for breakfast, snacks, or an afternoon treat with tea.
Why You’ll Love and Enjoy Banana Lemon and Rind Loaf:
- Super moist and naturally sweet with ripe bananas
- Bright, refreshing lemon flavor balances the sweetness
- Easy to make with pantry-friendly ingredients
- Perfect for gifting or a cozy treat at home
Bright Banana Lemon and Rind Loaf. Soft, moist, and full of zesty lemon flavor. Sweet ripe bananas meet tangy lemon in this loaf, perfect for teatime. Bake a slice and enjoy a balance of bright citrus and comforting sweetness.
Print
Banana Lemon and Rind Loaf
- Prep Time: 15 minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
Soft bananas and zesty lemon make a loaf you’ll want every day. Try it today and notice the perfect balance of sweet and tangy.
Ingredients
Loaf
- 3 ripe bananas, sliced
- 2 cups blending flour (all-purpose or cake flour works)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated white sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup 1% milk
- Juice of 1 lemon
Lemon Glaze Frosting
- 2 cups icing sugar
- Rind and juice of 1 lemon
- 1 Tablespoon (15g) butter, at room temperature
Instructions
Loaf
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, mix 2 cups of blending flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In the bowl of your electric mixer, beat 3 sliced ripe bananas, 2/3 cup sugar, and 2 large eggs until smooth and creamy. Don’t worry if it looks slightly lumpy, that’s normal!
- Add ½ cup vegetable oil, ½ cup milk, and the juice of 1 lemon to the banana mixture.
- Beat until silky and well combined.
- Gradually fold in the dry flour mixture. Mix just until incorporated; don’t overmix, or your loaf might be tough.
- Pour the batter into your prepared loaf pan.
- Smooth the top lightly with a spatula.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Turn off the oven and leave the loaf inside for 5–10 minutes to settle.
- Remove from the oven, let it cool for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
Lemon Glaze Frosting
- Whisk 2 cups icing sugar, juice of 1 lemon, 1 Tablespoon butter, and half the lemon rind until thick and white.
- Spread the frosting over the cooled loaf.
- Decorate with the remaining lemon rind.
Tip to Soften Butter:
- If your butter is cold, place it on a plate. Boil some water in a mug, toss the water, then place the hot mug over the butter for a minute; voilà, room-temperature butter ready to use.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Moist Banana Lemon and Rind Loaf made easy with bright flavors in every slice.
Banana Lemon and Rind Loaf is soft, moist, and bursting with bright lemon flavor. Every slice is easy to make, naturally sweet, and perfect for breakfast, a snack, or a cozy tea time.
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