Gluten-free Lemon Banana Bread with Poppy Seeds (Paleo, Dairy-free)
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
Servings: 8 slices
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
Calories: 356kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 326mg | Potassium: 197mg | Fiber: 5g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg