Healthy-ish Lemon Poppy Seed Banana Bread
Bright, sunny, and naturally sweetened lemon poppy seed banana bread with Greek yogurt or cottage cheese for a soft, plush crumb. Topped with a dreamy lemon glaze for bakery-style charm.
Servings: 10 slices
Calories: 224kcal
Equipment
- 9x5 loaf pan
- Parchment paper
- Large mixing bowl
- Separate mixing bowl
- Whisk
- Microplane or zester
Ingredients
Wet Ingredients
- 3 medium ripe bananas mashed (about 1 1/4 cups)
- ⅓ cup agave honey, or maple syrup
- ¼ cup olive oil avocado oil, or melted coconut oil
- ⅓ cup Greek yogurt or 1/4 cup blended cottage cheese
- 1 tablespoon milk skip if using cottage cheese
- 2 large eggs room temperature
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour or white whole wheat, 50/50 mix, or oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup powdered sugar
- 1 to 2 tablespoons lemon juice
- 1 teaspoon maple syrup or agave
Instructions
Prep
- Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with non-stick spray.
Make the Batter
- In a large bowl, mash 3 ripe bananas. Whisk in 2 eggs, 1/4 cup oil, 1/3 cup sweetener, 2 tablespoons lemon juice, the zest of 2 lemons, and 1 teaspoon vanilla extract.
- Stir in 1/3 cup Greek yogurt (or 1/4 cup blended cottage cheese) and 1 tablespoon milk until smooth.
- In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons poppy seeds.
- Add dry ingredients to wet and gently fold until just combined. Do not overmix.
Bake
- Pour batter into the prepared pan.
- Bake 45 to 60 minutes until golden on top and a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- Whisk 1/2 cup powdered sugar, 1 to 2 tablespoons lemon juice, and 1 teaspoon maple syrup or agave until smooth.
- Drizzle over the cooled loaf and let set for a few minutes before slicing.
Notes
Storage: Store at room temperature in an airtight container for up to 4 days, or freeze wrapped slices for up to 3 months.
Tip: Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
Tip: Zest your lemons before juicing them. A microplane gives the finest, most fragrant zest.
Yogurt vs Cottage Cheese: Cottage cheese gives a softer, creamier crumb. Greek yogurt keeps it slightly firmer and lighter. Both are delicious.
Flour Options: All-purpose flour gives the softest crumb. White whole wheat is slightly heartier. Oat flour makes it extra moist and naturally sweet. A 50/50 AP and whole wheat blend is a great middle ground.
Nutrition values are estimates and may vary based on ingredients and flour/oil/sweetener choices.
Nutrition
Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 233mg | Potassium: 223mg | Fiber: 2g | Sugar: 16g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg