Description
Deliciously moist lemon poppy seed banana bread, perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups blanched almond flour (180g)
- 1/2 cup arrowroot starch (42g)
- 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: almond flour, arrowroot starch, poppy seeds, baking soda, and salt.
- In a larger bowl, combine the wet ingredients: 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 to room temperature, then cut into slices.
- Store the loaf in an airtight container in the fridge, up to one week.
Notes
- This banana bread is gluten-free and uses almond flour for a rich flavor.
- Feel free to substitute arrowroot starch with tapioca starch if necessary.
- For best results, ensure all ingredients are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg