Paleo Coconut Flour Banana Bread
Savor a slice of this Paleo Coconut Flour Banana Bread as a wholesome snack dessert, or even for breakfast.
Servings 12 Slices
Calories 177kcal
Ingredients
For the Banana Bread:
- 1/2 cup coconut flour (50g) sifted
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1 1/3 cups very ripe bananas (330g) mashed
- 2 teaspoons vanilla extract
For the Cinnamon Pecan Center:
- 1/3 cup pecans finely chopped
- 1 tablespoon coconut sugar
For the Pecan Streusel Topping:
- 1/3 cup pecans roughly chopped
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour (14g)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon coconut oil melted
Instructions
For the Banana Bread:
- Preheat oven to 350℉. Grease a loaf pan with coconut oil and line the bottom with parchment paper, leaving some excess paper hanging over the sides. This will make it easier to lift the loaf out once it’s baked. Set the pan aside.
- In a medium bowl, combine the coconut flour, baking soda, baking powder, salt, and cinnamon. Stir until evenly mixed, then set aside.
- In a large bowl, whisk together the eggs, honey, and melted coconut oil. Add the mashed banana and vanilla extract, and beat the mixture with an electric hand mixer until smooth and well combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
For the Cinnamon Pecan Center:
- While the batter rests, make the filling by mixing the chopped pecans and coconut sugar in a small bowl. Set aside.
For the Pecan Streusel Topping:
- In another small bowl, combine the chopped pecans, coconut sugar, coconut flour, and cinnamon. Add the melted coconut oil, and use your hands to mix until the mixture is crumbly.
Assemble the Loaf:
- Pour half of the batter into the prepared loaf pan and spread it out evenly. Sprinkle the pecan-cinnamon filling over the batter, ensuring it covers the surface completely. Carefully spoon the remaining batter over the filling and spread it out evenly. Top with the pecan streusel, ensuring it’s evenly distributed.
- Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until the bread is dark golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the loaf out of the pan and onto a serving plate. Slice and enjoy! For best results, slice with a serrated knife to prevent the streusel topping from crumbling too much.
Video
Nutrition
Calories: 177kcal | Carbohydrates: 19.7g | Protein: 3.7g | Fat: 11.8g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.1g | Cholesterol: 62mg | Sodium: 121mg | Potassium: 147mg | Fiber: 4.7g | Sugar: 12.4g | Vitamin A: 125IU | Vitamin C: 3.5mg | Calcium: 13mg | Iron: 0.5mg