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Lemon Banana Bread

Banana bread is classic comfort food. Our version adds the double kiss of tangy lemon and spicy ginger for a lively update on the traditional favourite. Best of all, it keeps well for leftovers that can supply you with days of snacks.
Course Breakfast, Dessert, Snack
Cuisine American


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup salted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 cups bananas mashed
  • 1/4 cup plain Greek yogourt
  • 2 lemons zest & juice

To Top

  • 2 tablespoons coarse sugar
  • 1/2 lemon very thinly sliced


  • Preheat oven to 350°F, and prepare a loaf pan by greasing lightly with butter, or lining with parchment paper.
  • In a mixing bowl, measure the flour, baking powder, baking soda, salt, and ginger. Mix together to blend well, and set aside for now.
  • In a second bowl, beat the butter until smooth, and add the sugar, continuing to beat until the texture is light and fluffy.
  • Beat the eggs lightly before adding them to the butter/sugar, mixing until just incorporated.
  • Mash the bananas with a fork in a third bowl, mix as you add the yogourt, lemon juice and zest.
  • Add the banana mixture to the egg mixture first, blending until combined.
  • Take half the wet ingredients, and add them to the dry flour mix, stirring to blend, but only just.
  • Then add the remaining wet ingredients, taking care not to over mix. If you do, the result will be a very dense loaf.
  • Pour the batter into the loaf pan, and place thin slices of lemon on top.
  • Sprinkle with the coarse sugar, and pop in the oven.
  • Bake for 55 to 65 minutes, until a clean knife inserted into the center comes out clean.
  • Allow the loaf to cool for about 20 minutes before tapping it out of the pan.
  • Keeps in the fridge, covered, for about a week.
Keyword Lemons
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