Lemon Poppy Seed Quickbread [V] [GF]

I've been somewhat obsessed with quickbreads lately, and after some fairly successful results with the carob-carrot-coffee-cake recipe I included in my last post, I figured it was time for some variations on the theme.  This specimen was also pretty tasty, so I figured I'd provide a recipe for this one as well.  Much of the ingredient roster will no doubt look familiar to anybody who has actually tried to put the last post's recipe into practice, but the texture is much lighter (due primarily to presence of the lemon juice), and the flavor is quite a bit lighter as well.

• 2 cups rice flour
• 2 apple bananas
• 1 cup soy milk
• 2 Tbsp. almond meal
• 1 Tbsp poppy seeds
• ½ Tbsp. baking soda
• 1½ lemons
• ½ tsp salt 
• 1 Tbsp. raw turbinado sugar

Preheat an oven to 350°.  Puree the apple bananas and soy milk in a blender.  Combine the remainder of the ingredients, excepting the lemons, in a mixing bowl.  With a grater, grate as much of the fresh lemon zest into the bowl as the lemon peels will yield, being careful not to include any of the bitter, white interior of the rind, then squeeze the juice from the lemons into the bowl as well.  Pour in the puree, and mix the batter together thoroughly with a spoon.  Take a large piece of aluminum foil and line the interior of a small baking pan with it, so that it conforms to the contours of the pan.  Grease the aluminum foil with vegetable oil.  Pour the mixture into the foil-coated pan and bake at 350° for 60-75 min.  Remove from the oven and allow the quickbread to cool for 15 min. or so, then peel off the aluminum foil, slice, and serve.