Lemon Walnut Banana Bread Recipe

Gluten Free and loaded with walnuts, which are incredible brain food and high in good fats.

This lemon walnut banana bread recipe is delicious toasted and eaten as is, or with your favourite toppings or an extra dollop of butter or coconut yoghurt.

Makes 1 loaf.

Ingredients:

• 2C gluten free self raising flour

• 1C chopped walnuts

• 3t baking powder

• 1t cinnamon

• 1/2C room temp butter, cut into cubes (you can use vegan butter if you like)

• 3/4C granulated sugar or raw sugar – powdered

• 2 eggs or 2 flax eggs

• 2C mashed banana (about 4 bananas)

• 1/4C coconut yoghurt

• 1/2C lemon juice

• pinch salt

Lemon Glaze Ingredients:

• 3/4C sifted icing sugar

• 2T coconut yoghurt

• 2T lemon juice

• pinch salt

To Garnish:

• Zest of 1 lemon

• 1/4C chopped walnuts

Method:

Preheat oven to 180°C. Grease a loaf tin with butter and line with baking paper. Set aside.

In a bowl, with electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time, and beat until just combined. Then add mashed bananas, yoghurt, lemon juice, salt, and stir until just combined. Lastly, add chopped walnuts and stir.

Lastly, add dry ingredients, and stir until just combined.

Pour batter into the loaf tin and bake for approximately 55 minutes or until skewer comes out clean.

Allow to cool in tin for approximately 30 mins before transferring to a cake rack to cool completely.

While it’s cooling on the rack, make the glaze by whisking the lemon juice, salt, yoghurt and icing sugar together in a bowl. Pour glaze over top of loaf.

Lastly garnish with lemon zest and rest of the chopped walnuts.

Place in fridge to set up for a few hours.

When ready to serve, slice up and serve warm by reheating in the oven on a low temp or toasting it in a pan or toaster.

Will store in the fridge for approx a week if wrapped in foil or cling wrap or air tight container. Also freezes well.

Enjoy!

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Enjoy! 😘

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