ito Tinapay na Saging na may Lemon is a moist, banana bread loaf packed with tangy lemon flavors and crispy sliced almonds on top.

If you love banana bread like my Malusog na Tinapay na Saging and lemon pound cake like my Lemon Pound Cake, 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.

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Ingredients at Substitutions

Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi

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

Mashed Saging – 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!).
Flour ng Lahat-Lyong – This is the base for the bread structure. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Flour ng Almond – 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.
Lemon juice – 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.
Lemon Zest – This enhances the lemon aroma without adding extra acidity.
Malambot na Kayumanggi na Asukal – 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.
Paghurno Powder – For a light, airy texture.
Baking soda – Works with the acidic lemon juice to help the bread rise.
Banayad na Langis ng Oliba – 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.
Katas ng almond – 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.

Hiniwang Almonds – 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.
Pulbos na Asukal – 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.
Lemon juice – To add extra lemon flavors to the glaze.
Vanilla Extract – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

Napakadaling gawin ang recipe na ito, narito kung paano gawin sa mga larawan.

Dinurog na saging sa isang mangkok na panghalo.

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

Adding flour to the base Lemon Banana Bread ingredients.

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

Haluin ang batter gamit ang spatula hanggang sa maghalo lamang.

Pour the batter in a pan lined with parchment paper.

Lemon Banana Bread ready to bake in a loaf pan.

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.

Mga Tip sa Pagbe-bake ni Carine

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.
Tiklupin nang Marahan: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
Sukatin nang Tumpak: 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.
Painitin nang maayos: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
Ang Pagpapalamig ay Susi: 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.
Konsistensya ng Glaze: 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.