Lemon Banana Bread (grain free & dairy free)

Zesty & Moist Grain-Free Lemon Banana Bread

There’s nothing quite like a slice of warm banana bread to start your day or satisfy your afternoon snack cravings. But why not take it up a notch with a bright, citrus twist? Introducing our Grain-Free Lemon Banana Bread: moist, zesty, and naturally sweetened, this delightful loaf is perfect for breakfast, tea time, or a guilt-free dessert.

A Nutritious and Flavorful Twist

This grain-free banana bread isn’t just a tasty treat; it’s also packed with wholesome ingredients that will leave you feeling good.

Almond Flour: A nutritious alternative to wheat flour, almond flour adds a lovely, nutty flavor while providing healthy fats and protein.
Tapioca Starch: This versatile starch helps bind ingredients together, providing a light, fluffy texture while keeping the bread grain-free.
Coconut Flour: High in fiber and low in carbohydrates, coconut flour absorbs moisture beautifully, giving the bread a delicate crumb.
Lemon Zest: Fresh lemon zest and juice add a burst of citrusy brightness, perfectly complementing the sweetness of ripe bananas.
Bananas: Naturally sweet and packed with potassium, bananas are the star of the show here, adding moisture and flavor.
Coconut or raw cane Sugar: A low-glycemic sweetener that gives a caramel-like sweetness without spiking your blood sugar.
Coconut Oil: Keeps the bread moist while adding a hint of tropical flavor.

Coconut Milk: Its creamy consistency keeps the bread moist while adding a subtle coconut flavor.

Eggs: Provide structure and bind the ingredients together, ensuring your bread holds up well.

Lemon Banana Bread

combine the two best flavors in one delicious loaf! Perfect for summer days when you want something lighter and filled with citrus

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10

Ingredients

  

1x2x3x

• 1 C almond flour
• 1/2 C tapioca flour
• 1/2 C coconut flour
• 2.5 tsp Baking powder
• Dash of salt
• 3 large eggs
• 2 mashed bananas
• 1/2 C coconut milk, full fat
• 1/4 C refined coconut oil, melted
• Zest of one medium/large lemon
• 3/4 C coconut monk, or granulated sugar of choice (to taste)

Glaze

• 1/4 C coconut milk
• 3-4 tbsp coconut butter
• ¼ C maple syrup OR powdered sugar, increase coconut milk to 1/3C
• 1 tsp of lemon zest or juice
• 1 tsp vanilla extract

Instructions

 

Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• Grease a 9x5-inch loaf pan with coconut oil and line it with parchment paper.

Mix the Dry Ingredients:

• In a large mixing bowl, whisk together almond flour, coconut flour, tapioca starch, baking soda, and salt.

Combine the Wet Ingredients:

• In another bowl, beat the eggs, melted coconut oil, and coconut sugar until well combined.
• Stir in the vanilla extract, lemon zest, coconut milk, and mashed bananas.

Incorporate Wet and Dry Mixtures:

• Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using nuts or chocolate chips, fold them in gently.

Bake:

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

glaze the bread

• Combine glaze ingredients and pour over bread.

Serve:

• Slice and enjoy your grain-free lemon banana bread warm or at room temperature. It’s delicious plain or with a dollop of your favorite nut butter.

Author: Ali Jenkins

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