Lemon Poppy Seed Banana Loaf
A loaf that’s soft, yet sturdy, tart, yet sweet, and made for the spring season. Each bite has bursts of lemony zest and the 3-ingredient icing ties it all together. Bake this loaf for your home, a friendly brunch, Easter dessert, or simply when the craving hits!
Ingredients:
2 ripe bananas
2 eggs
juice and zest of 1.5 lemons
2-3 tbsp of zest
1/4 cup coconut sugar
1/2 tbsp vanilla extract
1 cup almond flour
1/2 tsp pink salt
1/2 tsp baking soda
1/2 tsp ceylon cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
2 tbsp poppyseeds
Icing:
3/4 cup powdered sugar*
1 tbsp unsweetened milk
juice of 1/2 a lemon
Directions:
Preheat the oven to 350°F and line a loaf pan with parchment paper.*
In a medium-large mixing bowl, mash the bananas with a fork. Whisk in the eggs next.
Stir in the lemon juice, coconut sugar, and vanilla.
Gradually add and stir in the almond flour, followed by the salt, baking soda, and spices. Fold in the lemon zest and poppy seeds.
Transfer the batter to the loaf pan then let it bake in the oven for 34-36 minutes.
Meanwhile, make the icing by simply mixing the three ingredients together well.
Once the loaf is done baking, let it cool completely, for about 15 minutes, before icing. Enjoy!
Store leftovers, if any, in an airtight container. Store this in the fridge to make it last even longer.
Notes:
I use this monk fruit powdered sugar.
I use chip clips or close pins to pin the parchment paper down where I want it. This is so it doesn’t move as I’m pouring the batter in. Once I have some batter in there, I remove the clips/pins. Be sure to take them off before the pan goes in the oven!
