The Pioneer Woman Tasty Kitchen
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Maple Citrus Banana Bread

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Level: Easy

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Description

I am a lover of banana bread, especially because it is a recipe that can be reinvented time and time again. This banana bread is zested with a sweet honey tangerine and covered in a citrus coconut butter frosting. It is also gluten-free with a paleo option! You would never know it’s healthy! It would be perfect for your Easter gathering.

Ingredients

  • FOR THE BREAD:
  • 1-½ cup Almond Flour
  • 1-½ cup Oat Flour (use Almond Flour For Complete Paleo)
  • 1 teaspoon Baking Soda
  • ½ teaspoons Fine Sea Salt
  • 3 whole Large Ripe Bananas, Mashed
  • ¼ cups Pure Maple Syrup
  • ¼ cups Extra Virgin Olive Oil
  • 3 whole Large Eggs
  • 1 whole Honey Tangerine, Zest Only
  • FOR THE FROSTING:
  • 5 cups Unsweetened Shredded Coconut
  • 1 whole Vanilla Bean, Seeds Of
  • 1 whole Honey Tangerine, Zest Only

Preparation

For the bread:
Preheat the oven to 350ºF. Grease a 9-inch loaf pan with cooking spray. Set aside.

In a large mixing bowl, combine the flours, baking soda, and salt. Mix in the mashed bananas, maple syrup, oil, and eggs until smooth and evenly distributed. Fold in the honey tangerine zest.

Pour the batter into the prepared loaf pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely before frosting and slicing.

For the frosting:
Place the coconut in the bowl of a food processor fitted with an “S” blade. Blend on high until the coconut begins to break down and become a runny liquid, about 10 minutes. Stop the food processor and scrape down the sides as needed.

Add the vanilla bean seeds and honey tangerine zest and process for another minute.

Spread the frosting evenly over the banana bread, slice, and serve.

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