A Delicious recipe for banana lemon loaf with a lemon frosting. Great enjoyed with an afternoon coffee. This is one seriously delicious Gluten-Free Banana, Coconut and Lemon Loaf that everyone will love! It’s so easy to make – simply mash the bananas and mix all of the ingredients together, that’s it.
One of the most AWESOME things about living in the greater Phoenix area is the abundance of fresh citrus fruit. While most places are battening down and bundling up to get through winter, winter in Arizona means beautiful weather and bucket loads of citrus! Arizona is one of only four citrus-producing states in the US (Texas, Florida, and SoCal are the others) so I’d say this is a pretty awesome place to be.
2-3 very ripe bananas, mashed
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
Juice of 1 lemon (2 tablespoons juice)
2 cups confectioners’ sugar
juice of 1 lemon
1 Tablespoon unsalted butter, at room temperature
How to make it :
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
In a bowl, whisk together the flour, baking powder, and salt; set aside.
In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.