Coconut Flour Banana Bread with Citrus Glaze
Serves: 10 slices
  • 3 ripe bananas
  • 4 eggs, room temperature
  • ½ cup coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup nut or seed butter of choice (I used tahini, but you could use almond, cashew, or sunflower seed butter)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • 1½ tsp. ground cardamom
  • ¼ tsp. unrefined salt
  • 2 Tbs. coconut butter
  • 1 Tbs. raw honey
  • 1 Tbs. coconut milk
  • 1 Tbs. lemon juice
  • zest of ½ lemon
  • zest of ½ orange
  1. Preheat the oven to 350 and grease a 9-inch loaf pan with coconut oil or butter.
  2. Mash the bananas thoroughly in a large bowl with a fork. Add in the rest of the ingredients and whisk vigorously to combine.
  3. Pour into the loaf pan and bake about 45 minutes, until a toothpick comes out clean. Cool in the pan on a metal rack until warm, then remove from the pan and cool completely.
  4. To make the glaze, combine all ingredients. Glaze the cooled banana bread and serve. Store leftovers in an airtight container in the fridge for a few days.
Recipe by Empowered Sustenance at