Description
This healthy lemon poppy seed banana bread is moist and tender with a lovely banana and lemon flavor. It's gluten free, dairy free and paleo friendly, plus only sweetened with bananas (no sugar added).
Ingredients
Scale
- 2 cups blanched almond flour (180g)
- 1/2 cup arrowroot starch (42g) can sub tapioca starch
- 1 Tbsp poppy seeds
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed bananas (245g)
- 3 large eggs
- 1/4 cup avocado oil
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a medium sized bowl, combine the dry ingredients. This includes the almond flour, arrowroot starch, poppy seeds, baking soda and salt.
- In a larger bowl, combine the wet ingredients. This includes the mashed bananas, eggs, avocado oil, lemon juice, lemon zest and vanilla.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Pour the batter into your lined pan and bake in the oven at 350 degrees for 45 minutes.
- After baking, cool the loaf for 10 minutes in the loaf pan, then transfer to a wire cooling rack. Cool the loaf to room temperature, then cut into slices.
- Store the loaf in an airtight container in the fridge, up to one week.
Notes
For best results, measure ingredients by weight (when given). This will ensure accuracy and provide better results. I use a small kitchen scale in all of my baking.