Citron-bananbrød (nemt, 1 skål)

Denne Lemon Banana Bread is a moist, banana bread loaf packed with tangy lemon flavors and crispy sliced almonds on top.

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If you love banana bread like my Sundt bananbrød and lemon pound cake like my Citronpundkage, but don’t want to bake two recipes, this is what you need. It has a moist banana, lemony crumb with a delicious lemon glaze and almond flavors, all in a banana bread loaf.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Lemon Banana Bread

Denne Lemon Banana Bread is a moist, banana bread packed with tangy lemon flavors and crispy sliced almonds on top.

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Prep Time: 15 minutter mins

Tilberedningstid: 50 minutter mins

Samlet tid: 1 time hr 5 minutter mins

Rute: Morgenmad, Mellemmåltid

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 253.3 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

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Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Mosede bananer - equivalent to 3 large bananas
• ▢ 1 ½ kopper Mel til alle formål - (note 1)
• ▢ ½ kop Mandelmel - (note 2)
• ▢ ¼ kop Citronsaft - (note 3) about 2 medium lemons
• ▢ 2 teskefulde Citronskal - from one of the lemons used before
• ▢ ⅓ kop Blødt brunt sukker - (note 4)
• ▢ 2 teskefulde Bagepulver
• ▢ ½ teske Bagepulver
• ▢ ⅓ kop Olivenolie med mild smag - (note 5)
• ▢ 1 teske Mandelekstrakt - (note 6)
• ▢ ½ teske Salt

topping

• ▢ ⅓ kop Skivede mandler

Optional glazing

• ▢ ½ kop Flormelis
• ▢ 1 spiseskefuld Citronsaft
• ▢ ½ teske Vanille ekstrakt

Instruktioner

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
• Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
• Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
• Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
• Transfer the batter to the prepared loaf pan.
• Sprinkle sliced almonds on top of the bread.
• Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
• Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before glazing.
• To make the glazing, stir the powdered sugar, lemon juice, and vanilla extract in a mixing bowl until thick. If too thin, stir in more powdered sugar, if too thick, thin it out with a bit more lemon juice.
• Drizzle on top of the bread, pop bread in the fridge for a few hours to set the icing.

Noter

Noter 1For en glutenfri version, brug min Guide til glutenfri konvertering. The recipe will not work entirely with almond flour.

Noter 2: Almond flour tastes amazing with the lemon juice but if you have a nut allergy, you can swap it for 1/4 cup of all-purpose flour, or 1/2 cup of sesame flour.

Noter 3: I use 2 fresh lemons, I remove the seeds but keep the pulp that comes out as you squeeze your lemons. You can also use store-bought lemon juice, but it won’t taste as good.

Noter 4: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy.

Noter 5: Any low-flavor oil works or, you can use melted plant-based butter if preferred.

Noter 6: I highly recommend almond extract, it marries so well with the lemon and banana. Another option is to swap it for vanilla extract.

Noter 7: Sliced almonds taste amazing on top of this bread, but if you have a nut allergy, you can skip it.

Opbevaring: Store the bread in an airtight container in the fridge up to 3 days.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1skive | Kalorier: 253.3kcal | Kulhydrater: 32.4g | Protein: 4.6g | Fed: 12.9g | Mættet fedt: 5.6g | Flerumættet fedt: 0.7g | Enumættet fedt: 1.6g | Transfedt: 0.01g | Natrium: 250.4mg | Kalium: 162.3mg | Fiber: 2.7g | Sukker: 14.4g | Vitamin A: 18.5IU | Vitamin B12: 0.01pg | Vitamin C: 2.5mg | Calcium: 92.1mg | Jern: 1.4mg | Magnesium: 23.1mg | Fosfor: 68.7mg | Zink: 0.3mg

Ingredienser og erstatninger

You only need a handful of ingredients to make this recipe. Here’s how to pick them.

• Mosede bananer – They provide natural sweetness, moisture, and a tender crumb to the bread. If you’re in a pinch, you could try applesauce or pear puree, though these will change the flavor and texture (and I haven’t tried!).
• Mel til alle formål – This is the base for the bread structure. For a gluten-free version, use my Guide til glutenfri konvertering.
• Mandelmel – It adds a rich, nutty depth that complements the lemon’s brightness. For those avoiding nuts, you can replace it with extra all-purpose flour or sesame flour; just note that the unique almond nuance will be lost.
• Citronsaft – It balances the sweetness from the bananas. I prefer freshly-squeezed juice but if you don’t have fresh lemon, bottled juice will work just fine.
• Citronskal – This enhances the lemon aroma without adding extra acidity.
• Blødt brunt sukker – It adds some molasses flavors and helps retain moisture. You can use coconut sugar or unrefined cane sugar as a refined sugar-free alternative, but avoid liquid sweeteners like maple syrup which can turn the bread gummy.
• Bagepulver – For a light, airy texture.
• Bagepulver – Works with the acidic lemon juice to help the bread rise.
• Let olivenolie – For some healthy fat and moisture without overpowering other flavors. Other low-flavor oils or melted plant-based butter can work too; just avoid oils with a strong taste.
• Mandelekstrakt – This secret ingredient is awesome. It makes the almond, lemon, and banana flavors blend.

While this bread is great just like this, you can make it amazing by adding my topping with the ingredients below.

• Skivede mandler – They add some crunch and extra nutty flavor on top. If you have a nut allergy, simply omit this step, though the texture will be different.
• Flormelis – This creates a smooth, sweet glazing that complements the tangy lemon. You can use another refined powdered sugar if desired or even powdered sugar-free sweetener.
• Citronsaft – To add extra lemon flavors to the glaze.
• Vanille ekstrakt – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

This recipe is super easy to whip up, here’s how in pictures.

Mash the bananas in a large mixing bowl and measure the amount needed.

Pour the other liquid ingredients and stir the mixture before adding the flours.

Rør dejen med en spatel, indtil den lige akkurat er blandet.

Pour the batter in a pan lined with parchment paper.

Add sliced almonds and bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C).

Let the bread cool down for about 2 hours while making the glazing.

Carines bagetips

Let me share a few more tips that will help you make the best possible bread!

• Use Overripe Bananas: Use very ripe bananas. The more speckled, the better for maximum natural sweetness and a moist, tender crumb.
• Fold forsigtigt: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
• Mål nøjagtigt: If you struggle with the texture, try using a kitchen scale for your dry ingredients to reach the right consistency, especially when working with multiple flours.
• Watch Your Oven: Ovens can vary; if you notice the top browning too quickly, tent the loaf with foil midway through baking to prevent burning.
• Forvarm korrekt: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
• Cooling is Key: Let the bread cool in the pan for 10 minutes, then on a wire rack for at least 2 hours before glazing. This step ensures the glaze sits beautifully on top rather than seeping into the bread.
• Glaze Consistency: When making the glaze, adjust the powdered sugar and lemon juice gradually to achieve your preferred thickness—this will give you a smooth, glassy finish.

More Banana Bread Recipes

Sundt blåbær-bananbrød

Citron blåbær brød

Kanel-bananbrød

Havregrød Bananbrød