Ingredients
Scale
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 eggs
- 1/4 cup maple syrup
- 2 very ripe bananas (mashed (about 3/4 cup))
- 1/4 cup melted coconut oil
- Zest of 1 lemon
- Juice of 1 lemon
- 2 teaspoons vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon dairy-free milk
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 350°F.
- Line a 9×5 loaf pan with parchment paper, greasing the inside first to help the parchment paper stick.
- In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, and sea salt. Set aside.
- In another bowl, mix together the eggs, maple syrup, melted coconut oil, mashed bananas, lemon zest, lemon juice, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Transfer the batter into the prepared loaf pan.
- Bake for 25 minutes until the top is golden brown, then lightly cover with foil and bake for another 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely.
- To make the glaze, whisk together powdered sugar, dairy-free milk, and lemon juice until thick. If it’s too runny, add more powdered sugar.
- Once the loaf has cooled, drizzle the glaze over the top.
- Slice and enjoy!
Notes
If you’re adding fresh blueberries, fold them into the batter at Step 5.