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.