Sitron-bananbrød (enkelt, 1 bolle)

Dette Sitron-bananbrød 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 Sunt bananbrød and lemon pound cake like my Sitronpundkake, 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.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

Sitron-bananbrød

Dette Sitron-bananbrød is a moist, banana bread packed with tangy lemon flavors and crispy sliced almonds on top.

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Prep Tid: 15 minutter min

Cook Tid: 50 minutter min

Total tid: 1 time hr 5 minutter min

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 12 skiver

Kalorier: 253.3 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 ½ kopper Mos bananer - tilsvarende 3 store bananer
• ▢ 1 ½ kopper All-purpose mel - (merknad 1)
• ▢ ½ cup Mandelmel - (merknad 2)
• ▢ ¼ cup Sitronsaft - (note 3) about 2 medium lemons
• ▢ 2 ts Sitronskall - from one of the lemons used before
• ▢ ⅓ cup Mykt brunt sukker - (merknad 4)
• ▢ 2 ts Baking Powder
• ▢ ½ teskje Natron
• ▢ ⅓ cup Olivenolje med mild smak - (merknad 5)
• ▢ 1 teskje Mandelekstrakt - (merknad 6)
• ▢ ½ teskje Salt

Topping

• ▢ ⅓ cup Skiver av mandler

Valgfri glassering

• ▢ ½ cup Melis
• ▢ 1 spiseskje Sitronsaft
• ▢ ½ teskje Vaniljeekstrakt

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret lett med matoljespray.
• Mos bananene, pakk dem i et målebeger for å måle nøyaktig 1 kopp + 1/2 kopp, og ha dem i en mikseskål.
• 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.
• Overfør røren til den forberedte brødformen.
• 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.

Merknader

Merknader 1For en glutenfri versjon, bruk min glutenfri konverteringsguide. The recipe will not work entirely with almond flour.

Merknader 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.

Merknader 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.

Merknader 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.

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

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

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

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

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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Ernæring

Visning: 1Slice | Kalorier: 253.3kcal | karbohydrater: 32.4g | Protein: 4.6g | Fett: 12.9g | Mettet fett: 5.6g | Flerumettet fett: 0.7g | Enumettet fett: 1.6g | Transfett: 0.01g | Natrium: 250.4mg | kalium: 162.3mg | Fiber: 2.7g | Sukker: 14.4g | A-vitamin: 18.5IU | Vitamin B12: 0.01pg | Vitamin C: 2.5mg | Kalsium: 92.1mg | Stryke: 1.4mg | Magnesium: 23.1mg | Fosfor: 68.7mg | Sink: 0.3mg

Ingredienser og erstatninger

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

• Mos 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!).
• All-purpose mel – This is the base for the bread structure. For a gluten-free version, use my glutenfri konverteringsguide.
• 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.
• Sitronsaft – 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.
• Sitronskall – This enhances the lemon aroma without adding extra acidity.
• Mykt 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.
• Baking Powder – For a light, airy texture.
• Natron – Works with the acidic lemon juice to help the bread rise.
• Lett olivenolje – 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.

• Skiver av 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.
• Melis – 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.
• Sitronsaft – To add extra lemon flavors to the glaze.
• Vaniljeekstrakt – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

Denne oppskriften er superenkel å lage, her er hvordan på bildene.

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 røren med en slikkepott til den 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 baketips

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

• Bruk overmodne bananer: Use very ripe bananas. The more speckled, the better for maximum natural sweetness and a moist, tender crumb.
• Brett forsiktig: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
• Mål nøyaktig: 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 riktig: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
• Avkjøling er nøkkelen: 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.
• Glasurkonsistens: 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.

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