Gluten Free Lemon Banana Bread
Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it's a springtime twist on gluten free banana bread that you're sure to love.
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup blanched almond flour
- 1 ½ tsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup ripe banana mashed (about 3 small-medium sized bananas)
- 1/2 cup whole milk yogurt plain or vanilla works
- 1/3 cup honey
- 2 eggs
- 1 lemon zested
- 1/2 lemon juiced
- 1 tsp.vanilla extract
- for the honey peanut butter icing:
- 1/4 cup creamy peanut butter slightly melted
- drizzle of honey
Instructions
- Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
- In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside.
- In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, lemon zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on low until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
- Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
- Remove from the oven and place the pan on a wire rack to cool.
- Once the loaf is cool, drizzle or spread the slightly melted peanut butter on top and drizzle the honey on top of the peanut butter. Use a toothpick to create swirls. Cut into slices and enjoy!