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Lemon Poppyseed Banana Bread


2/3 cup butter, softened
1 cup sugar
2 eggs
3 overripe medium bananas, mashed
6 tbsp fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1 tbsp poppyseeds
lemon zest from one whole lemon


Preheat oven to 375ºF. Line a 9x5x3 loaf pan with parchment or foil, and grease with non-stick cooking spray.
Cream together the butter and sugar. Add the banana and mix well.
Add the eggs one at a time, mixing in between each addition. Mix in the lemon juice, flour, baking soda, vanilla, salt, poppyseeds, and lemon zest.
Scrape batter into the prepared pan. Bake for 1 hour or until toothpick inserted comes out clean. Cover with foil halfway through baking.
Let cool completely before slicing.


Recipe ever so slightly adapted from

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