Can you taste the banana?

Yes. You can absolutely taste the banana, so if you are not a banana fan go with the applesauce option instead. But if you like banana, I think it's the perfect background sweetness to the lemon-forward flavor in this loaf.

How big is the loaf pan used?

The pan I used for this recipe is 8.5 x 4.5" inches.

Why did my loaf sink in the middle after taking it out of the oven?

It wasn't baked through completely! The middle should feel springy and not at all squishy when it's done. The lack of eggs makes vegan loaf cakes tricky, so when in doubt about doneness add another five to ten minutes. And make sure you are baking on the middle rack too for the most surround heat.

Did your gluten-free flour blend contain xanthan gum?

Yes it does, the exact one is linked in the recipe. This is my go-to gluten-free flour, I have not tested with any others, so you will have to experiment.

What is the best way to store leftovers?

In an airtight container in the fridge is best (preferably unsliced will keep it more moist), it will easily last a week. Or you can freeze the loaf for longer storage, and then glaze after thawing before serving.

Lemon Poppy Seed Banana Bread (vegan + gluten-free)

Description

The tangy citrus flavor of lemon poppy seed, but with the moisture and natural sweetness of banana bread – this vegan gluten-free loaf is a delicious, glazed, best-of-both-worlds spring baking recipe!

Ingredients

Scale

2 (180-200g) overripe bananas*
1/2 cup (120g) lemon juice
1 tbsp lemon zest
1/2 cup (100g) cane sugar
1/4 cup (65g) Natural SunButter
1 tsp lemon extract OR 2-3 drops lemon essential oil (optional)
1 1/2 cups (186g) gluten-free flour
1 cup (112g) almond flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp poppy seeds

Lemon Glaze

1 cup powdered sugar
2–3 tbsps lemon juice

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Instructions

Preheat the oven to 325°F. Line a loaf pan with parchment paper.
Blend the bananas, lemon juice, lemon zest, cane sugar, SunButter, and lemon extract.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
Add wet to dry, and mix thoroughly.
Fold in the poppy seeds.
Transfer the batter to the prepared loaf pan, and smooth the top.
Bake for 45 to 55 minutes at 325°F. It should be very golden on top, and the center should bounce back when lightly pressed.
Cool 30 minutes in the pan, then use parchment paper to gently remove from the pan and transfer to a cooling rack to cool completely before glazing.
Whisk the lemon juice into the powdered sugar 1 tablespoon at a time until you have a thick but drizzle-able glaze consistency.
Glaze the cooled loaf, sliced, and enjoy.
Keep leftovers in the fridge in an airtight container for up to one week, or freeze (unglazed) for longer storage.

Notes

*You can substitute applesauce instead for a less pronounced banana flavor. If you are not vegan, you can use 1 1/2 banana and add 2 eggs.

Keywords: gluten free, oil free, healthy, baking, snack, banana, loaf, spring, one bowl