Description
Moist banana bread with a crunchy pecan topping. Perfect for breakfast or a sweet treat.
Ingredients
Units
Scale
- 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