I honestly think that this is the best banana bread recipe in the whole world. It’s the lemon juice that gets the credit for keeping the bread such a nice creamy white texture as well as complementing the aroma and flavor of the bananas.


2-3 very ripe bananas, mashed
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
Juice of 1 lemon (2 tablespoons juice)
2 cups confectioners’ sugar
juice of 1 lemon
1 Tablespoon unsalted butter, at room temperature


Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
In a bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of your electric mixer, beat together the banana, sugar, and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
To make the glaze, Whisk powdered sugar, lemon juice, and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.


Handy Hint

Do your bananas often go brown before they are all eaten? Next time you find your bananas going past their best, why not use them to make this delicious banana cake?