Lemon Poppyseed Banana Bread (Paleo, Dairy-free, Gluten-free)
Lemon Poppyseed Banana Bread recipe. A delicious grain-free, dairy-free, gluten-free, and Paleo banana bread seasoned with lemon juice, lemon zest, and poppyseeds and slathered in a lemon glaze. Made with almond flour, coconut flour, and tapioca flour.
The flavor of lemon poppyseed reminds me of spring. I love it in muffin form, pancake form, bread form and now in banana bread form.
This Paleo Lemon Poppyseed Banana Bread tastes like a classic banana bread, but with a refreshing hint of lemon juice and zest AND with a burst of lemon flavor in the glaze. It also has just the right amount of poppyseeds inside.
It’s a delicious twist on dairy-free banana bread and I am here for it.
This Paleo banana bread almond flour recipe took me a few tries to perfect. The first time that I made it, the texture wasn’t dry enough for my liking.
Another time there wasn’t enough lemon and there were too many poppyseeds.
Well, the third time is a charm because I finally got it right. This has to be one of the best Paleo banana breads that I have made!
Ingredients needed to make this Paleo Lemon Poppyseed Banana Bread:
- olive oil
- coconut sugar
- eggs
- vanilla
- lemon juice
- lemon zest
- bananas
- almond flour
- tapioca flour
- coconut flour
- baking soda
- salt
- poppyseeds
- powdered maple sugar or organic powdered sugar
A note about maple sugar
Maple sugar is one of my all-time favorite sugars to bake with. It replaces brown sugar in baking so well and it tastes amazing. It tends to be more expensive than coconut sugar and can be harder to find, so use whatever you prefer or have on hand.
You can use maple sugar instead of the coconut sugar in the banana bread portion of the recipe.
You can also use maple sugar for the lemon glaze instead of organic powdered sugar.
Note: If you want to keep this recipe strictly Paleo, use maple sugar instead of powdered sugar.
How to make this Paleo banana bread almond flour recipe:
To start, you mix the olive oil and coconut sugar ( or maple sugar) together. Then you add the eggs, vanilla, mashed bananas, lemon juice and lemon zest to the bowl and wish again.
In another bowl, you mix the almond flour, tapioca flour, coconut flour, baking soda, salt, and poppyseeds together.
Then, you pour the bowl of dry ingredients into the bowl of wet ingredients and mix again. Let the mixture sit for a few minutes to let the coconut flour do its thing ( aka absorb some of the liquid).
After that, pour the batter into a pan and bake!
While the banana bread is baking or while it is cooling, make the lemon glaze.
Now this can be done using powdered sugar or powdered maple sugar. I like using organic powdered sugar.
I also like using powdered maple sugar. I haven’t found powdered maple sugar in the store but it is very easy to make your own! All you have to do is put maple sugar into a food processor and mix until it is refined in texture and more of a powdered texture.
To make the glaze, simply mix the powdered sugar, lemon juice and lemon zest together.
Then feel free to pour it ALL over your banana bread.
Tips for making the best paleo banana bread with lemon and poppyseed:
- Use light olive oil.
- Make sure that you use a light flavored olive oil. I like using light colored extra virgin olive oil in my baking.
- Use a lemon zester.
- Make sure to use a zester to really get ALL of the lemon zest from your lemon. I have made the mistake of not doing this and it results in less lemon flavor. I use a Deiss lemon zester and love it!
- Use ripe Bananas.
- For the best banana flavor, make sure your bananas are ripe. As in lots of spots on the banana, ready to be made into banana bread ripe.
- Don’t use too many poppyseeds
- Otherwise your banana bread will be crunchy
- Let the banana bread batter sit.
- Before putting the banana bread batter into the pan, make sure to let the batter sit for a few minutes. 2-3 minutes is enough. This lets the coconut flour absorb some of the extra liquid.
- Keep an eye on your banana bread.
- Start to watch it around the 40 minute mark. My oven tends to be hot and the banana bread was done in 45 minutes, but it can take up to 55 minutes. Your banana bread will be golden and will feel hard when you touch the top of it.
Other banana bread recipes you may enjoy:
Gluten-free Zucchini Banana Bread – This recipe by Thyme and Joy is a great way to sneak green veggies into your diet.
Espresso Chocolate Chip Banana Bread (Paleo, Dairy-free, Gluten-free)– This is my clean version of a mocha banana bread. So good!
Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free)– Part pumpkin bread, part coffee cake, this is one of my favorite banana bread recipes.
Paleo Coffee Cake Banana Bread (Gluten-free)– Banana bread with amazing cinnamon flavor!
Sunflower Seed Butter and Chocolate Chip Banana Bread (Paleo, GF)– The combination of sunflower seed butter and chocolate here is bomb!
Paleo Carrot Cake Banana Bread (Gluten-Free, Dairy-free)– This is a classic banana bread but with a carrot cake twist!
Oh and if you love lemon poppyseed, try Paleo Lemon Poppy Seed Banana Pancakes!
Lemon Poppyseed Banana Bread (Paleo, Dairy-free, Gluten-free)
Ingredients
Banana bread ingredients:
- 1/3 cup olive oil
- 1/2 cup coconut sugar or maple sugar
- 2 eggs
- 1/2 tsp vanilla
- 5 Tbs lemon juice
- Zest from 2 lemons 2.5-3 tsp
- 3 bananas mashed
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbs poppyseeds
Lemon glaze ingredients:
- 1/3 cup powdered maple sugar or organic powdered sugar
- 1 Tbs fresh lemon juice
- Sprinkle of zest
Instructions
- Preheat oven to 350 degrees F. Grease an 9 in x 5 in loaf pan and line with parchment paper.
- In a large bowl, mix the olive oil and coconut sugar with a fork or whisk. Add the eggs, vanilla, mashed bananas, lemon juice and lemon zest and whisk again until well mixed.
- In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, and poppyseeds. Mix with a fork until blended.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined. Let the mixture sit for a few minutes.
- Pour the banana bread batter into the loaf pan. Bake for 45-55 minutes, until golden brown and a toothpick comes out mostly clean.
- While the banana bread is cooling, make the lemon glaze. Mix the powdered sugar or powdered maple sugar with lemon juice and lemon zest. You can do this in a food processor or with a handheld mixer.
- Once the banana bread has cooled completely, pour or sprinkle the glaze on top.
Nutrition
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.
