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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.

Paleo Cinnamon Streusel Banana Bread

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 slices 1x
  • Category: Breakfast


  • 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

  • ¼ cup coconut sugar
  • ¼ cup almond flour
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  • ⅓ cup pecans, finely chopped


  1. Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
  2. 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.
  3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  4. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
  5. 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.
  6. Bake in the preheated oven for 50-60 minutes. A toothpick inserted into the center should come out clean.
  7. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
  8. Store leftovers wrapped in the refrigerator, or freeze for longer term storage.