LEMON BANANA BREAD 🍋 🍌 from @kalejunkie // This is one of my post popular SPRING recipes from the blog and I make it every year. It’s light and fluffy, thanks to the combo of almond + coconut flour, and it’s a great way to use up those ripe bananas that are staring 👀 at you on your counter, just begging to be used! Whatever you do, don’t skip the lemon glaze, that’s the best part! Recipe below and if you want to know all the acceptable substitutions, you will need to check out the BLOG POST! Lemon loaf: 2 cups almond flour 3 tablespoons coconut flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 3 eggs 1/4 cup maple syrup 2 very ripe bananas mashed 1/4 cup coconut oil melted 1 lemon zested 1 lemon juiced 2 teaspoons vanilla extract Lemon glaze: 1 cup powdered sugar 1 tablespoon dairy-free milk 2 teaspoons lemon juice Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper. In a large bowl, mix together the almond flour, coconut flour, baking soda,...