Rosemary Lemon Bread

I've become slightly stuck on rosemary lately. After buying a bunch at the store, I decided to see how my love for the buttery flavored herb transitioned to baked goods. The outcome? Rosemary lemon bread--made bready thanks to my new standby, coconut flour.

The are definitely a bit more grown up--not the treat to serve to little kids or someone looking for a sweet, dessert-like bread. However, they're incredibly flavorful without being super sweet and are much more interesting than the usual banana bread. This recipe is definitely a keeper in my collection. Enjoy!

The Recipe
 1/2 c. coconut flour
1 tsp. salt
1 tsp. baking soda
2 eggs
1 banana, mashed up
1/2 c. agave nectar
1/2 c. canola oil
2 tbsp. chopped fresh rosemary
3 tbsp. lemon zest

1. Grease 9-inch loaf pan.
2. Whisk together flour, salt, and baking soda.
3. Add in eggs, banana, agave, and oil until combined.
4. Stir in rosemary and lemon zest.
5. Pour into loaf pan and bake 35 to 40 minutes, or until knife inserted in center comes out clean.

Use What You've Got. Instead of...
* Agave: Honey will work, too.
* Canola oil: Grapeseed oil, coconut oil, or even melted butter.