Healthy Recipes Bread Quick Bread Banana Bread Lemon-Blueberry Banana Bread 5.0 (6) 6 Reviews This lemon-blueberry banana bread offers a wholesome twist on a classic quick bread, featuring whole-wheat flour for a healthy boost of fiber. Mashed ripe bananas keep the loaf naturally sweet and moist, while fresh blueberries offer juicy flavor in every bite. A creamy, lemony glaze drizzled on top adds a smooth, tangy finish. Perfect for a grab-and-go breakfast, an afternoon snack or a light dessert, this easy bread is sure to be a hit. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Published on May 21, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell Active Time: 25 mins Total Time: 3 hrs 35 mins Servings: 12 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Jump to recipe This Lemon-Blueberry Banana Bread brings two favorite types of quick breads together. Banana bread, warm with cinnamon and ginger, is studded with antioxidant-rich blueberries, while lemon infuses its bright, citrus undertones. Fiber-rich whole-wheat flour makes this bread hearty and slightly nutty. And the glaze—it’s literally the icing on the cake! This loaf is so moist and delicious, it could easily be enjoyed for brunch, a snack or dessert. Keep reading for our expert tips to achieve a picture-perfect loaf. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Use very ripe bananas for the best flavor. The peels should be brown (not black) or at least have plenty of brown speckles.Freezing ripe bananas is an excellent way to always have some ready for baking. Let a bunch ripen on your countertop, then peel and store each one in its own zip-top bag. They’ll keep in the freezer for about 2 to 3 months.We recommend using an 8.5-by-4.5-inch loaf pan to achieve a taller and more impressive-looking loaf. If you choose to use a 9-by-5-inch pan, be aware that it may bake more quickly, so keep an eye on it to prevent burning.Allow the bread to cool completely before adding the lemon glaze. If the bread is still warm, the glaze may melt, run or soak into the bread. Nutrition Notes Bananas are a great source of complex carbohydrates, which provide your body with energy. The fiber in bananas helps fill you up and feeds your gut-loving bacteria. Known for their high potassium content, bananas can help keep your blood pressure in a healthy range. Blueberries are rich in anthocyanins, a type of antioxidant that can help keep your blood vessels and brain healthy. They also add more fiber to this bread, which will help stabilize your blood sugar and make the energy you get from this bread last longer. Whole-wheat flour adds fiber and complex carbohydrates from whole grains to this bread. In addition to having the same benefits as the fruit fiber, the flour’s fiber will also help keep things moving through your gut. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell Cook Mode (Keep screen awake) Ingredients Banana Bread Baking spray with flour ¾ cup all-purpose flour plus 1 teaspoon, divided ¾ cup whole-wheat flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground ginger 2 large eggs, at room temperature 1 cup mashed very ripe banana (from 3 medium) ⅓ cup packed light brown sugar 5 tablespoons unsalted butter, melted ¼ cup sour cream, at room temperature 1½ teaspoons vanilla extract 1 teaspoon grated lemon zest 1 cup fresh blueberries Glaze 1½ tablespoons confectioners’ sugar ½ teaspoon lemon juice (from 1 small lemon) ¼ teaspoon sour cream, at room temperature Directions Prepare banana bread: Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray. Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt and ¼ teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ⅓ cup brown sugar, 5 tablespoons melted butter, ¼ cup sour cream, 1½ teaspoons vanilla and 1 teaspoon lemon zest until well combined. Add the flour mixture to the egg mixture; stir just until nearly combined. Toss 1 cup blueberries and the remaining 1 teaspoon all-purpose flour together in a small bowl; fold the blueberry mixture into the batter just until combined. Spread the batter evenly in the prepared pan. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes. If needed, loosely cover with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a serving platter. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell Prepare glaze: Stir 1½ tablespoons confectioners’ sugar, ½ teaspoon lemon juice and ¼ teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving. To make ahead Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let warm to room temperature before enjoying. Frequently Asked Questions What if my bananas are not ripe enough? No worries! If you can wait a few days before baking, you can ripen bananas by placing them in a paper bag in a warm area of your kitchen. If you want to make this recipe ASAP, you can soften the bananas by baking them in a 300°F oven for 15 to 30 minutes. Another method is to rinse the unpeeled bananas in cold water and then microwave them on High in 30-second intervals. Allow the hot bananas to cool before using them. Can I substitute the blueberries for another berry? Definitely! Try making this flavorful bread with fresh blackberries or raspberries instead of blueberries. What’s the best way to store Lemon-Blueberry Banana Bread? To keep this bread fresh, store it in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to 4 days and then let it come to room temperature before serving. Can I freeze the bread? Absolutely, as long as the bread has cooled to room temperature. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. The bread should be good for about 3 months. However, like most frozen foods, it’s best to enjoy it sooner for optimal flavor and texture. When you’re ready to serve it, thaw the bread overnight in the refrigerator and add the glaze before serving. What should I serve with Lemon-Blueberry Banana Bread? This bread is ideal for serving any time of day, and it makes an easy dessert. It also pairs well with hot coffee, cold brew, hot chocolate or cacao, or an energizing tea. Recipe developed by Tricia Manzanero Stuedeman EatingWell.com, May 2025 Save Rate Print Nutrition Facts (per serving) 177 Calories 7g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 (⅔-inch) slice Calories 177 % Daily Value * Total Carbohydrate 26g 10% Dietary Fiber 2g 8% Total Sugars 11g Added Sugars 6g 12% Protein 3g 7% Total Fat 7g 9% Saturated Fat 4g 19% Cholesterol 47mg 16% Vitamin A 61µg Vitamin C 4mg 5% Vitamin D 0µg Vitamin E 0mg 3% Folate 29µg Vitamin K 3µg Sodium 230mg 10% Calcium 34mg 3% Iron 1mg 5% Magnesium 23mg 6% Potassium 179mg 4% Zinc 0mg 4% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines