Coconut Flour Banana Bread with Citrus Glaze

I would offer you a introduction to this recipe, and tell you about how it rivals the gluten-laden banana bread I fondly remember my mom making in my childhood, but I recently found this tweet and think it makes the idea introduction

So let’s get right to the recipe, after a few notes on the ingredients.

About the ingredients in this Glazed Coconut Flour Banana Bread

Coconut flour — Coconut flour baked goods can tend to be dry and crumbly, but this coconut flour banana bread turns out moist and light thanks to the bananas and eggs.

Eggs — If I’ve said it once, I’ve said it many times: coconut flour recipes usually require real eggs to hold together and provide moisture. Egg substitutes will not work in this recipe.

Cardamom — My Danish heritage taught me to add cardamom to baked goods. If you haven’t tried cardamom in banana bread, you’ll love the subtle warm spice it adds.

Nut or seed butter — You can use tahini, sunflower seed butter, cashew butter, or almond butter. If you can’t have any seeds or tree nuts, you might try coconut butter but I haven’t tested the recipe with that ingredient.

Citrus glaze — I’m using the glaze that recipe contributor Jean created for her Paleo Lemon Poppyseed Muffins, which she shared here.