Lemon Poppyseed Banana Bread with Lemon Glaze

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Recipe: Lemon Poppyseed Banana Bread (Muffins) with Lemon Glaze

In a medium bowl, sift together:

1 cup flour + 2/3 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp salt

In a large bowl, cream together:

1/3 Organic Extra Virgin Coconut Oil

2/3 cup raw sugar

1 tbsp grated lemon rind (make sure it’s organic (!) so you’re not eating those pesticides)

1 half of juicy lemon or full not-so-juicy lemon (about 1-2 tbsp)

Mix in to creamed mix:

2 eggs, add in one at a time and then mix well in between (or for a vegan alternative: use Chia Seeds. Equivalent to one egg= 3 tbsp water + 1 tbsp chia seed meal. Mix together and let sit for 5 to 10 minutes until it’s a gooey)

4 mushed over-ripe bananas

Mix creamed mixture well together.

Add to dry mixture:

2 tbsp to 1/4 Cup poppy seeds.

Add dry ingredients to wet ingredients. Mix well. Taste. Yum!

Add all to greased baking bread pan. Cook in preheated 350 degree oven for 45 minutes to one hour until toothpick/knife inserted comes out clean. Or make into 12 muffins, fill 3/4 of way up each muffin and bake for 25 minutes in preheated 350 degree oven.

For the Lemon Glaze:

Add to a small saucepan:

1 tsp coconut oil

1/4 brown sugar

1/2 half of juicy lemon

(Optional add coconut flakes)

Stir over low heat until dissolved. Spoon over or brush on cooked still-warm banana bread.

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