This wonderfully moist and delicious paleo lemon banana bread is nut free and easy to make. The drizzle of lemon glaze makes this a beautiful Springtime treat!
I’ve been baking a lot more lately, and I’ve been enjoying it. I’m usually not the best baker, but sometimes I get lucky with recipes that become household favorites. With Spring just around the corner, I’ve been craving some kind of lemon-y treat to brighten up our palate and I’m excited to share a delicious and healthy lemon banana bread recipe with you all.
Watch a Short Video of This Recipe
Paleo Lemon Banana Bread Recipe
Before creating this recipe, I was actually planning to bake some nut free banana bread using some very ripe bananas that were begging to be used. However, I quickly changed my mind after seeing some yummy looking lemon bars that my friend posted on social media which made me crave a lemon dessert. And I thought, “Why not combine the two together?”
I immediately started testing out the recipe, and I just love how delicious the final result is. This is a paleo lemon banana bread made with coconut flour and the texture is so incredibly moist and fluffy. The flavor is so amazing as well!
Healthy Lemon Banana Bread Made with Coconut Flour
This paleo banana bread recipe with lemon is made with coconut flour. I often get questions about what to substitute coconut flour with in recipes, but coconut flour acts very differently from other paleo flours. I wouldn’t recommend using anything else.
One of the main factors that makes coconut flour so unique is that it absorbs a lot of moisture compared other flours. This is why you’ll find a large volume of wet ingredients in this paleo banana bread recipe, like eggs, lemon juice, bananas, and ghee. I highly recommend you stick to the original recipe!
Tips for Making Paleo Lemon Banana Bread Recipe
- Use ripe bananas for the best texture, moisture level, and sweetness.
- I wouldn’t recommend any other substitutions for coconut flour, since it’s unique and acts very differently from other paleo flours.
- I’ve never tried substituting the eggs with flax eggs or applesauce, so I can’t recommend those and cannot guarantee results.
- Use high quality coconut butter to make the lemon glaze. Cheaper brands won’t melt properly when heated. This is my favorite brand.
- This nut free banana bread is made in a 8.5″ x 4.5″ standard loaf pan. If you use a larger pan, you’ll have to reduce the baking time and the bread will be shorter in height.
Hope these tips help. If you have any other questions about this delicious and healthy lemon banana bread, just leave me a comment below!
Other recipes you might love…
- Keto Lemon Blueberry Muffins (Paleo, Grain Free)
- Paleo Lemon Crème Brûlée
- Paleo Lemon Poppy Seed Muffins
- Gluten Free & Paleo Lemon Bars
- Marbled Paleo Chocolate Pumpkin Bread
Paleo Lemon Banana Bread (Nut Free)
Ingredients
- 2 large overripe bananas about 1 cup mashed
- 3 large eggs
- 1/4 cup ghee or coconut oil, melted and cooled
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Lemon Glaze
- 3 tbsp coconut butter
- 2 tbsp full-fat coconut milk
- 1 tsp maple syrup
- 1 tbsp lemon juice
- 2 tsp lemon zest plus more for garnish
- Warm water if needed
Instructions
- Preheat the oven to 350 degrees F, and line a 8.5"x4.5" loaf pan with parchment paper with the ends hanging off the sides.
- Mash the bananas, and combine them with eggs, ghee, lemon juice, lemon zest, maple syrup, and vanilla extract. Mix well.
- Add coconut flour, baking soda, cinnamon, and sea salt, and whisk together until fully combined.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven, and cool for 30 minutes.
- Use the parchment paper to remove the bread out of the loaf pan, and cool completely on a cooling rack.
- While the bread in cooling, make the lemon glaze by combining all its ingredients together in a small saucepan and heat over the lowest heat until completely melted and liquified. If the mixture is too thick, add a splash of warm water to thin it out.
- Drizzle the lemon glaze over the bread and garnish with lemon zest, if desired.
- Slice, then serve.
- This lemon banana bread will keep for 1 week chilled in an airtight container.
Video
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Ohh this looks decadent! I freaking love coconut milk.
Great idea to put the banana in there!! Looks so pretty and delicious!
I just make a double batch of banana bread for my children today since yesterday’s loaf is already gone! I’m out of coconut flour right now but used shredded coconut instead and it would out great.
I could eat the entire loaf! Every bite is moist and delicious! And that yummy glaze!!!
Such a great idea. And that glaze! Looks delightful.
I’m having one of those “why didn’t I think of that, moments”. I love anything lemon and I love banana bread and I can’t believe I never thought to put them together. Yum!
I would have never thought of that flavor combo, but the more I think about it, the more I want it! Very creative 🙂
How fabulous! And, I’ve been searching for the perfect Paleo glaze like that!
This was soo good! So fresh and perfectly moist. Such a great idea to put lemon in this.
Delicious!! I made these as muffins instead of a loaf. Took about 40 minutes to bake & made 12 small-medium muffins. So good, thanks for the recipe 😃
What an amazing idea. I need to try that out!
just made this yesterday, lemoney, moist, light and fluffy. love it!
Yay! So glad you liked it. 🙂
This was absolutely gross lemon and banana nope It was terrible
So sorry you didn’t enjoy it. Maybe a more constructive criticism might be helpful. What specifically didn’t you like about it? Flavor? Texture?
I have a lemon tree that has gone crazy and this was the perfect recipe to use up some of those lemons! Me and my husband both loved this and my husband has asked me to make it again, so you know it is a winner!
Thank you so much!!
Im planning on making this tonight! I have a ton of ripe bananas and meyer lemons. Do you think adding zucchini (grated) would still taste good?
I think that’ll work but it may change the texture a bit since zucchini hold a lot of moisture. You can try lightly salting, sweat for 15-20 minutes, then squeeze out the moisture before adding it in.
Oh this looks so good, lemon just makes so many things better. I saw your notes about not subbing the coconut flour; however, we have a coconut allergy here so I’d love to know how to adapt this accordingly.
This turned out so moist and flavorful. My Non-AIP friends ate this up and loved it! Will be a repeat in my recipe archive.
Ah that makes me so happy. THANK YOU!!