This easy recipe for Paleo Pecan Streusel Banana Bread is gluten free, dairy free + full of protein, fiber and nutrients. It’s a banana bread that tastes like a cinnamon pecan streusel coffee cake, and is perfect for an easy breakfast or dessert.
I spent the better part of my weekend purging and organizing every closet, cabinet and drawer in my house. It’s hard work, but boy is it worth it. I get high off of the feeling of having everything in its place without any clutter or unnecessary items getting in the way. Now the challenge is seeing how long I can keep it like this.
I’ve also been cleaning out my body, which was incredibly necessary after an extra indulgent December. I usually dread having to cut out all of my favorite things (mainly sugar, booze and bread – you know, the fun stuff), but this time I couldn’t wait. My body was craving it. My brain was foggy, my energy low and my motivation to do anything productive practically nonexistent. I guess this is what getting old is like? 
Surprisingly, I managed to get through the first week really easily. I’m actually quite impressed – shocked even – at how well it’s been going. When I go on a “cleanse” / “detox” – whatever you want to call it – I don’t follow any particular diet, I just set my own rules and allow myself some leeway. I think that’s really important for sticking with it, at least it is for me. The food needs to be interesting, flavorful and well balanced, because if I’m not enjoying it, there’s no way in hell I’ll make it more than a day. I love food too much.
In the past year I’ve gotten really into Vegan and Paleo baking after trying and loving several different recipes, like this Raw Vegan Pumpkin Cheesecake recipe and this Double Chocolate Paleo Banana Bread recipe. I have a big sweet tooth, and baked goods are one of the hardest things for me to give up when I’m trying to keep a clean diet. Since these recipes are all made with whole, nutrient dense ingredients like maple syrup, dates, raw cashews, coconut oil and almond flour as opposed to the usual butter, white sugar and white flour, they’re a million times healthier than standard baked goods, and yet manage to taste just as delicious.
Seriously! I’m the biggest skeptic out there. If it tastes even remotely weird or healthy, I’m out. But I’ve been impressed time and time again by these recipes, so I’m committing to making and sharing more of them in 2019, starting with this banana bread, which was inspired by this recipe from the blog PaleOMG. Banana bread is super adaptable to a healthy remake because bananas provide so much of their own natural sweetness, it lessens the need to add in any more.
This recipe uses just a smidge of maple syrup – only 1/4 cup for the whole loaf, which is probably less than most people pour on their pancakes. The streusel topping has a bit of additional sweetener – just 2 tablespoons – in the form of coconut sugar, which has a lower glycemic index and more nutrients than granulated white sugar. The resulting banana bread is just sweet enough and leaves absolutely nothing to be desired (except maybe a swipe of grass fed butter).
The flavor and texture of this banana bread is strikingly similar to a traditional banana bread made with white flour, only it’s made with almond butter and coconut flour instead, so it’s packed with protein, healthy fats, fiber, vitamins and minerals. Three whole eggs add even more protein and nutrition, which will help fill you up and leave you feeling satisfied.
Healthy eating doesn’t have to be difficult, tasteless or boring, but to do it right requires thoughtful planning and a little creativity. This Paleo Pecan Streusel Banana Bread has the taste and texture of a decadent coffee cake, but it will feed your body with the nutrition it needs to thrive.
Click HERE for the streusel recipe.
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Pecan Streusel-Topped Banana Bread
- Total Time: 65 minutes
- Yield: Serves 10 1x
- Diet: Vegetarian
Description
Moist banana bread with a crunchy pecan topping. Perfect for breakfast or a sweet treat.
Ingredients
- Non-stick cooking spray or grass fed butter for greasing the pan
- 3 bananas (mashed)
- 3 eggs
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup smooth almond butter
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp Kosher salt
Instructions
- Line a 9×5 inch loaf pan with parchment paper and grease with non-stick cooking spray or butter.
- Preheat oven to 350°F (177°C).
- Add bananas, eggs, maple syrup, and vanilla to a blender or food processor; blend until smooth. Alternatively, mash by hand or use an immersion blender.
- Mix in almond butter, then add coconut flour, baking powder, cinnamon, and salt. Blend or whisk until smooth; pour into the loaf pan.
For the pecan streusel topping
- Mix coconut sugar, almond flour, cinnamon, and pecans in a medium bowl.
- Add butter or coconut oil and use fingers to blend into dry ingredients until coarse crumbles form.
- Sprinkle streusel evenly over batter.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let rest for at least 10 minutes, then use parchment paper to lift banana bread out of the pan.
- Allow to cool for another 10 minutes before slicing (slices better fully cooled, even better when cold).
- Store in the refrigerator.
Notes
- For a richer flavor, use brown sugar instead of coconut sugar in the streusel topping.
- If the batter seems too thick, add 1-2 tablespoons of milk or water until it reaches a pourable consistency.
- To prevent the streusel from burning, cover the loaf pan loosely with foil during the last 20 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 70
Frequently Asked Questions
Can I substitute the pecans in the streusel topping with another nut?
Yes, you can replace the pecans with walnuts or almonds if you prefer, but keep in mind that the flavor and texture may change slightly.
What type of bananas should I use for this banana bread?
Use overripe bananas with lots of brown spots for the best sweetness and moisture in your banana bread.
Is there a specific technique for mixing the banana bread batter?
Mix the wet ingredients and mashed bananas separately from the dry ingredients, then combine them gently to avoid overmixing, which can make the bread dense.
