This lemon loaf is truly the most perfect Paleo Lemon Loaf...ever! It's made with a mix of almond and coconut flour to keep it grain-free, gluten-free, and light in texture. And it's bursting with fresh lemon zest in every bite. Drizzle this loaf with a lemony glaze made for the perfect spring treat!
2very ripe bananasmashed (about 3/4 cup)
Preheat oven to 350F.
Line a 9x5 loaf pan with parchment paper (greasing the inside first, so that the parchment paper sticks!).
In a large bowl, mix together the almond flour, coconut flour, baking soda, baking powder, 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 and stir to combine.
Pour 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. The loaf will be done, once a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely.
To make the glaze, whisk together the powdered sugar with the dairy-free milk and lemon juice - the consistency should be super thick! If it is runny at all, then add more powdered sugar.
Once the loaf has completely cooled, drizzle the glaze over the loaf.
Slice and enjoy!
If you are adding the fresh blueberries, add them into the batter at Step 5.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!