Get ready to indulge in this gluten-free Lemon Banana Bread that’s soft, fluffy, and bursting with flavor! Made with wholesome ingredients like almond flour, ripe bananas, plump blueberries, and zesty lemon juice, it’s the perfect blend of healthy and delicious.
Why You’ll Love This Recipe:
- It’s gluten-free and packed with nutritious ingredients.
- You can whip it up in just one bowl in under an hour.
- With almond flour as the base, it’s both grain and gluten-free.
- This banana bread is lightly sweetened, making it a guilt-free treat.
- Ideal for breakfast meal prep, ensuring you start your day on a tasty note.
- The addition of fresh blueberries adds a burst of sweetness and flavor.
- Enjoy it warm with a slather of butter, paired perfectly with your morning cup of joe.
- Plus, it’s Paleo, Grain-Free, Gluten-Free, and Dairy-Free, catering to various dietary needs.
- And the best part? No oil is needed in this recipe!
Tips And Tricks:
- Opt for ripe bananas for the best flavor. You can speed up the ripening process by popping them in the oven or air fryer.
- Don’t fret if the batter seems thick; that’s perfectly normal for this gluten-free version.
- Add extra blueberries on top to make your loaf even more visually appealing!
- For optimal results, use freshly squeezed lemon juice.
- Ensure your loaf pan is well-prepped with both parchment paper and non-stick spray to prevent sticking.
- Allow your banana bread to cool for at least an hour before slicing into it.
Lemon Banana Bread
Ingredients
Banana Bread:
- 1 cup mashed banana about 2 bananas
- 2 eggs
- 1/2 cup almond butter
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp lemon juice
- Zest from 1 lemon
- 3/4 cup blueberries
Glaze:
- 1/4 cup powdered sugar
- 2 tsp almond milk or any other milk/nut milk alternative
Instructions
- Preheat your oven to 350F and prepare a loaf pan by lining it with parchment paper and lightly coating it with non-stick spray.
- In a large mixing bowl, combine mashed bananas, eggs, almond butter, vanilla extract, and brown sugar. Mix until well combined.
- Add almond flour, baking powder, and salt, stirring until a thick batter forms.
- Mix in fresh lemon juice and lemon zest.
- Gently fold in the fresh blueberries.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Top with a few extra blueberries.
- Bake in the center of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool for at least an hour before adding the glaze.
- To make the glaze, mix powdered sugar and almond milk until smooth. Adjust the consistency as needed.
- Slice, serve, and enjoy!