Paleo Lemon Loaf
Ingredients
Lemon loaf
-
2
cups
almond flour
-
3
tablespoons
coconut flour
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
sea salt
-
3
large
eggs
-
¼
cup
maple syrup
-
2
very ripe
bananas (mashed, about ¾ cup)
-
¼
cup
coconut oil (melted)
-
1
medium
lemon (zested)
-
1
medium
lemon (juiced)
-
2
teaspoons
vanilla extract
Lemon glaze
-
1
cup
powdered sugar
-
1
tablespoon
dairy-free milk
-
2
teaspoons
lemon juice
Instructions
- Preheat the oven to 350°F.
- Line a 9x5 loaf pan with parchment paper, greasing the inside first.
- In a large bowl, mix the almond flour, coconut flour, baking soda, baking powder, and sea salt; set aside.
- In another bowl, mix 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 to combine.
- Pour the batter into the prepared loaf pan.
- Bake for 25 minutes until the top is golden brown, then cover with foil and bake for another 25-30 minutes until a toothpick comes out clean.
- Remove from the oven and allow to cool completely.
- For the glaze, whisk together powdered sugar, dairy-free milk, and lemon juice until thick.
- Once the loaf has cooled, drizzle the glaze over it, slice, and enjoy.
Nutrition Facts (estimated)
Servings
12 slices
Calories
200
Total fat
10g
Total carbohydrates
28g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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