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Healthy Lemon Banana Bread

A moist and flavorful banana bread with a refreshing twist of lemon, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas Use overripe bananas for best flavor.
  • 1 cup Greek yogurt Can substitute with any plain yogurt or sour cream.
  • 2 large eggs Flax eggs can be used for a vegan option.
  • 1/3 cup honey or maple syrup Natural sweeteners can be substituted with coconut sugar.
  • 1/4 cup lemon juice Use fresh lemons for the best flavor.
  • 1 tablespoon lemon zest Freshly grated for the best taste.
  • 1 teaspoon vanilla extract Optional for added flavor.
Dry Ingredients
  • 1.5 cups whole wheat flour All-purpose flour can be used but changes texture.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until smooth, leaving a few small lumps.
  3. Add Greek yogurt, eggs, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract to the mashed bananas and whisk until well combined.
  4. In a separate bowl, mix the whole wheat flour, baking powder, baking soda, and a pinch of salt.
  5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the fridge for up to a week. Can freeze for up to three months. Reheat in the microwave or toaster.