This poppy seed lemon banana bread has all the hallmarks of the classic recipe with the added brightness of lemon and crunchy poppy seeds. It’s slightly tart, slightly sweet, and perfect for lemon lovers. This refreshing banana bread twist is also fluffy, moist, and infused with bananas’ natural sweetness.
Lemon cake lovers, this poppy seed lemon banana bread is for you. I’ve added a bright pop of lemon, crunchy poppy seeds, and a simple lemon glaze to my favorite banana bread recipe . The fresh citrus flavor feels especially perfect in spring, but this is one of those loaves I happily bake all year long.
Lemons add just the right amount of tartness to sweet baking, and here they’re balanced by naturally sweet bananas and those little pops of crunch from the poppy seeds. Made with simple ingredients, this lemon banana bread is easy to make ahead and freezes beautifully. Topped with the quick two-ingredient lemon glaze, it tastes almost like cake—but it’s just as delicious served plain. Enjoy it with afternoon tea, at brunch, as a sweet breakfast, or anytime you’re craving something bright and comforting.
Tips and variations to try
One of the wonderful things about banana bread is how versatile and fuss-free it is. Here are a few tips that might be helpful when you’re preparing and storing yours:
- Use spotty, ripe bananas . They will be sweeter, more flavorful, and mash into a better texture for baking.
- Don’t over-mix! Fold the wet and dry ingredients together gently until just combined for maximum fluffiness.
- Make it ahead . This loaf is perfect for making the day before, and tastes great the next day.
- The glaze is optional, but delicious . It adds extra lemon flavor, sweetness, and decadence.
- Allow the loaf to fully cool before drizzling with the glaze. If the loaf is still warm at all, the glaze will melt and either be absorbed or drip off.
- Storing it. It will keep in an air-tight container on the counter for up to 4 days. Freeze any uneaten portion for up to 3 months.
How to freeze this lemon banana bread
The unglazed bread freezes really well. It can be frozen whole or sliced, with small pieces of parchment between slices to prevent sticking. It will keep in the freezer for up to three months. Thaw it at room temperature before enjoying it, and glaze it the day of.
Poppy Seed Lemon Banana Bread Recipe
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Ingredients
- ▢ 2 cups all-purpose flour
- ▢ 1 cup granulated sugar
- ▢ ¼ cup poppy seeds
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ 3 large ripe bananas
- ▢ ½ cup sour cream
- ▢ ½ cup oil
- ▢ 2 large eggs
- ▢ Zest from 1 lemon
- ▢ ½ cup lemon juice
Lemon Glaze
- ▢ 1 cup powdered sugar
- ▢ 2 tablespoons lemon juice
- ▢ Lemon zest and poppy seeds (to garnish)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan with butter. In a medium-sized bowl, whisk the flour, sugar, poppy seeds, baking soda, and salt. 2 cups all-purpose flour, 1 cup granulated sugar, ¼ cup poppy seeds, 1 teaspoon baking soda, ½ teaspoon salt
- Mash the bananas in a large bowl then stir in the sour cream, oil, eggs, lemon zest, and lemon juice. 3 large ripe bananas, ½ cup sour cream, ½ cup oil, 2 large eggs, Zest from 1 lemon, ½ cup lemon juice
- Add the dry ingredients to the wet ingredients and mix just until combined – do not overmix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check on the bread after 40 minutes and if it’s starting to brown on top, loosely tent it with foil. Let the banana bread cool for 30 minutes in the pan then remove it and let it finish cooling on a cooling rack.
- Once the banana bread is completely cool, mix the powdered sugar and lemon juice together until it is a thick but pourable consistency. Pour it over the banana bread then add a little lemon zest for color. 1 cup powdered sugar, 2 tablespoons lemon juice, Lemon zest and poppy seeds
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Poppy Seed Lemon Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas
- ½ cup sour cream
- ½ cup oil
- 2 large eggs
- Zest from 1 lemon
- ½ cup lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Lemon zest and poppy seeds , to garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5-inch loaf pan with butter. In a medium-sized bowl, whisk the flour, sugar, poppy seeds, baking soda, and salt. 2 cups all-purpose flour, 1 cup granulated sugar, ¼ cup poppy seeds, 1 teaspoon baking soda, ½ teaspoon salt
- Mash the bananas in a large bowl then stir in the sour cream, oil, eggs, lemon zest, and lemon juice. 3 large ripe bananas, ½ cup sour cream, ½ cup oil, 2 large eggs, Zest from 1 lemon, ½ cup lemon juice
- Add the dry ingredients to the wet ingredients and mix just until combined - do not overmix.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check on the bread after 40 minutes and if it’s starting to brown on top, loosely tent it with foil. Let the banana bread cool for 30 minutes in the pan then remove it and let it finish cooling on a cooling rack.
- Once the banana bread is completely cool, mix the powdered sugar and lemon juice together until it is a thick but pourable consistency. Pour it over the banana bread then add a little lemon zest for color. 1 cup powdered sugar, 2 tablespoons lemon juice, Lemon zest and poppy seeds
https://www.theendlessmeal.com/poppy-seed-lemon-banana-bread/
