Lemon-Lime Glazed Banana Bread

This is a tasty, fancier-than-usual recipe for banana bread. With the addition of lemon and lime flavors into the bread itself, as well as lemon juice in the glaze, it is a sweet concoction that is well worth the extra time needed to make it.

Ingredients:

- 1 cup white flour (1.5 c all purpose gf bread flour + 1/2 c whole grain gf bread flour was good)
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup rolled oats

- 2 large or 3 medium, over-ripe bananas
- 1 cup brown sugar (too sweet, try 1/2 c brown sugar and 1/4 monk fruit sweetener)
- 1 large lemon, zested and juiced
- 1 large or 2 small limes, zested and juiced
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup pecans or dried fruit (optional)

Optional glaze, could also put white choc chips inside instead
- 1 cup powdered sugar
- 2 tablespoons lemon juice, as needed
- 1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Lightly oil or spray a loaf pan that holds 6 cups when filled to the top (a 4x8 + 4 mini loaf pans for example).

In a large bowl, mix the flours, baking soda, salt, and oats. Set aside.

In a food processor or blender, puree the bananas. Add brown sugar and zests from the lemon and limes. Measure out 1/2 cup of the citrus juices for the batter (it's ok if it's a little less), reserving about 1-2 T for the glaze. Add the 1/2 cup of citrus juices, the egg, and oil to the banana mixture. Puree to mix.

Stir the wet mixture into the dry (or you can add the dry to the food processor if you want the oats and nuts chopped up a little more). Fold in the nuts or dried fruit (optional). Pour batter into the loaf pan(s) and smooth the top. Bake (4x8 for about 45 minutes, 30 min for mini loaf pans) or until a toothpick inserted in the center of the loaf comes out with no batter clinging to it (gf doesn't respond to this trick, so you kind of watch for the center to be set and a good amount of browning). Cool on a rack.

After the loaf has cooled completely, add the powdered sugar, reserved citrus juices, and vanilla into a bowl. Stir thoroughly to make a thick paste. If the mixture is too dry, add a few more drops of lemon juice or water. Drizzle the glaze over the loaf and spread it to cover the loaf. Let it dry, then cut and serve.