Lemon Bread

HAPPPPYYY Monday!! At this point of the semester I feel like I need an extra push😩 school is exhausting! I have a very busy week ahead of me but I will try my hardest to make everyday the best! My weeks motto is “You got this!” And trust me, I will need to look back on it every minute of everyday! I challenge you this week to start your Monday off good! Maybe pick a motto of your own and challenge yourself to make everyday the BEST!

Now for this yummy recipe!!! Lemon is one of my favorite flavors (besides chocolate of course😅) This loaf is made with no refined sugars, nuts, or dairy!! It is perfect for breakfast too!

Lemon Loaf with Lemon Syrup (print here)


1 cup banana flour

juice from two lemons (about 1/2 cup)

zest of 2 lemons

2 tbsp. flax meal mixed with 4 tbsp. water

6 dates, soaked in ½ cup warm water for 10 minutes

1 tbsp. ghee

1 tsp. baking soda

¼ tsp. salt

½ tbsp. ghee for pan


Glaze or Syrup:

1 tbsp. ghee, melted

1 tbsp. honey

zest and juice of 1 small lemon

½ tsp. vanilla extract



  1. Preheat oven to 350F. Grease 13×9 loaf pan
  2. Blend dates and water together until paste is formed.
  3. In a large bowl, add date mixture, lemon juice, lemon zest, flax meal “eggs,” and ghee and mix
  4. In another bowl add banana flour and salt and mix well
  5. Add the flour a little at a time into the wet ingredients. Mix until hydrated. Add baking soda
  6. Pour into prepared pan and place into oven for 45-50 minutes
  7. While the bread is cooking, make the glaze by mixing all ingredients together well and set aside
  8. Once out of the oven, pop bread out of pan and onto cooling rack, let cool for about 30 minutes
  9. Place bread onto a plate and pour glaze on top and allow the glaze to seep into the bread. Slice and enjoy! Store in fridge (I actually prefer it cold)

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