Line a 9x5 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.