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
Ingredients
- 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.
Tried this recipe?Let us know how it was!