This Paleo Cinnamon Streusel Banana Bread has a layer of pecan crumble in the center and on top, creating a ripple of cinnamon flavor throughout the whole loaf of banana bread. This moist gluten-free + refined sugar free bread is sweetened with bananas and made with coconut flour.
Sooo, last weekend, I finished my first Whole30! And to be honest, it wasn’t nearly as hard as I thought it was going to be – I learned a lot about my food habits, and also managed to change a lot of them for the better.
I feel a little bit spoiled because since I work from home, meal prepping wasn’t as necessary for me as it is for so many people. I made a whole bunch of delicious meals from some of my favorite bloggers, and actually learned how to be a much better cook using way healthier ingredients. Progress!
I’ve been considering doing a big post about my Whole30 experience, and linking to all the recipes I’ve tried…let me know if that’s something you’d like to see!
In post-Whole30 news though…I can finally eat baked goods. And that means I can finally MAKE them again! I’ve been compiling quite the compilation of recipes I’ve wanted to make, but none of them have been compliant so they’ve been sitting idly in my computer.
But now, the time has come, so baked goods are coming back atcha full force…although I’ll still be throwing in some nut butters, my favorite Whole30 recipe go-to :) and the first baked good up? This Paleo Cinnamon Streusel Banana Bread!
It’s no secret I’m a huge fan of banana bread, as evidenced by the number of banana bread recipes I’ve posted over the years (case in point: paleo chocolate chunk banana bread, paleo double chocolate banana bread, paleo almond banana bread, secretly healthy gluten-free banana bread). While they’re all delicious, this cinnamon streusel version just might be my new favorite.
I go nuts for anything with streusel or anything with pecans, and this pecan streusel covers both of those bases. It’s super simple to throw together and with a thick layer of it in the middle and on top of the banana bread, it makes for an irresistible loaf.
This recipe uses just half a cup of coconut flour, which can’t be substituted with anything else because coconut flour is uniquely absorbent, which is why you need such a small amount for the whole loaf.
Nut butter also provides some structure and flavor – I tested this recipe with both cashew butter and almond butter and both were delicious! Whichever you prefer or is more accessible to you will do the trick. There’s also NO added sugar to the banana bread – it’s sweetened entirely with the ripe bananas, and there’s only 1/4 cup coconut sugar in the streusel topping. Hard to beat that!
This paleo cinnamon streusel banana bread is super soft, moist, and absolutely delicious. It’s full of cinnamon and sweet banana flavor, with that irresistible layer of pecan streusel throughout. It also freezes incredibly well, so you can slice it before freezing and heat up slices as you want them. Enjoy!
Remember to #bakerita if you try the recipe!Print
- 4 ripe bananas (2½ cups mashed or 500 grams)
- 4 eggs (room temperature)
- ½ cup (140 grams) cashew or almond butter
- 4 tablespoons coconut oil (melted)
- ½ cup (75 grams) coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the streusel
- Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
- First, prepare the streusel. In a small bowl, stir together all of the streusel ingredients until fully moistened and crumb-y. Place in the fridge while preparing the batter.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
- Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel evenly over the batter. Cover with the remainder of the banana bread batter, and then sprinkle the rest of the streusel topping evenly over the top.
- Bake in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
- Store leftovers wrapped in the refrigerator, or freeze for longer term storage.
- Category: Breakfast