Lemon Poppyseed Loaf

I love this loaf! It's so light and tasty and the perfect treat to welcome this Spring like weather. It has a really interesting flavour combo of lemon and banana (without the banana being overpowering). The consistency is great and the recipe also works if you want to make muffins instead of a loaf which is nice for taking on the road or packing a lunch. 

Best of all, the recipe is gluten and dairy free for everyone with an allergy, intolerance, or just looking for a healthier alternative for a sweet baked treat. This perfect little loaf is packed with goodness and makes for the best afternoon pick me up with coffee or tea.

Lemon Poppyseed Loaf

What You Need

  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 tsp vanilla essence
  • 4 eggs
  • 1/2 medium ripe banana
  • 1 medium lemon, zest and juice
  • 1-2 tbsp poppy seeds
  • 1/4 cup almond milk 

1. Preheat oven to 180 degrees. Line a bread pan with parchment paper.

2. Grate lemon zest, and then juice lemon and put this to the side.

3. In a large mixing bowl, add all of the dry ingredients. 

4. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, eggs and mashed banana.

5. Add the wet mixture to the dry mixture and mix until smooth.

6. Add the lemon juice, zest and poppy seeds, and fold through until fully incorporated into the mixture. Lastly, add the milk. 

7. Add the mixture to your bread pan. 

8. Bake in the oven for 15-18 minutes or until a toothpick comes out clean. 

lemon poppyseed loaf