Instructions

Wet ingredients

2 medium very ripe bananas, mashed (about 200 g without peel)
2 large eggs, at room temperature
⅓ cup (80 ml) neutral oil or melted butter
½ cup (100 g) granulated sugar or light brown sugar
¼ cup (60 g) plain Greek yogurt or sour cream
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Dry ingredients

1¾ cups (220 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Blueberry mixture

1 cup (150 g) fresh or frozen blueberries
1 teaspoon flour, for coating the blueberries

Optional lemon glaze

½ cup (60 g) powdered sugar
1 to 2 teaspoons fresh lemon juice

A Closer Look at the Key Ingredients

Understanding what each ingredient does makes you a more confident baker and helps you adapt the recipe when you need to.

Very ripe bananas. Ripe bananas are the heart of this loaf. As bananas ripen, their starches convert to sugars, so bananas with plenty of brown spots taste sweeter and mash more easily. They also add moisture and help create a tender crumb.

Eggs. Eggs bind the batter, add richness, and help the loaf rise. Room-temperature eggs blend more evenly into the batter than cold ones.

Oil or melted butter. Oil gives the most reliably moist loaf and keeps the crumb soft for days. Melted butter adds a richer, more buttery flavor. Either works well.

Granulated or light brown sugar. Granulated sugar gives a clean sweetness that lets the lemon shine. Light brown sugar adds a hint of molasses and a slightly deeper flavor.

Greek yogurt or sour cream. A little yogurt or sour cream adds moisture and tenderness, along with a gentle tang that works well with lemon. Full-fat versions give the richest result.

Lemon zest and lemon juice. The zest contains the fragrant oils that give the loaf its strongest citrus aroma, while the juice adds brightness. Always use fresh lemon. Zest only the yellow part of the peel, as the white pith is bitter.

Vanilla extract. Vanilla rounds out the flavor and makes the fruit taste even sweeter and more aromatic.

All-purpose flour. Flour provides the structure for the loaf. Measure it carefully, since too much can make the crumb dry.

Baking powder and baking soda. Together they lift the loaf. The banana, yogurt, and lemon juice add acidity that helps activate the baking soda.

Blueberries. Fresh or frozen blueberries both work. Tossing them with a teaspoon of flour helps keep them suspended in the batter instead of sinking to the bottom.

Notes

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a standard 9 × 5-inch (23 × 13 cm) loaf pan and line it with parchment paper, leaving a little overhang for easy removal.

The parchment sling makes it easy to lift the loaf out of the pan, which is especially helpful with a fruit-filled loaf that can stick.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine and add moisture to the loaf.

Step 3: Mix the Wet Ingredients

Whisk the eggs, oil, sugar, yogurt, lemon zest, lemon juice, and vanilla into the mashed bananas until well combined.

The lemon zest gives the loaf its strongest citrus aroma, while the banana adds sweetness and tenderness. Whisk until the mixture looks uniform and slightly glossy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet mixture. Stir gently with a spatula just until no dry flour remains. Avoid overmixing, which can make the loaf dense.

Step 5: Add the Blueberries

Toss the blueberries with 1 teaspoon of flour. Gently fold them into the batter.

If using frozen blueberries, add them straight from the freezer without thawing. This helps minimize excess moisture and purple streaking.

Step 6: Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top. If desired, scatter a few extra blueberries over the surface for a pretty finish.

Step 7: Bake

Bake for 50 to 60 minutes, checking at the 45-minute mark.

The loaf is ready when the top is golden, the center springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the final 10 to 15 minutes.

If the center still looks wet, continue baking in 5-minute increments.

Step 8: Cool the Loaf

Allow the loaf to cool in the pan for 10 to 15 minutes. Lift it out using the parchment paper and transfer it to a wire rack.

Let it cool for at least another 15 to 20 minutes before slicing. Cooling helps the crumb set and makes cleaner slices.

Step 9: Add the Optional Lemon Glaze

Whisk the powdered sugar with 1 teaspoon of lemon juice. Add a few more drops of juice if needed to create a thick but pourable glaze.

Drizzle over the cooled loaf and let it set before serving. The glaze adds a classic bakery finish and an extra pop of lemon.