A quick and easy, healthy paleo banana bread that is gluten free and has no refined sugar. The bananas are caramelized in honey and this bread has the best crunchy, pecan topping!
I have a confession to make.
I really didn’t like whole wheat banana bread. At all. I think it may have something to do with the fact that once, when I was in grade 2, my mom packed some in my lunch for my recess snack. I remember taking it out to the playground and trying to eat it while I was hanging upside down on the money bars. Mistake #1. I then proceeded to drop said banana bread into the playground rocks. Mistake #2. I then decided to listen to the “5 second rule,” and eat the banana bread anyway. Mistake #3. It tasted like nasty, powdery, playground rocks. I have tried many kinds of bananas bread ever since my scarring experience, and all of them taste like rocks. I vowed to give up on it, and never ever, in all the evers, eat it again.
That was until I met Mr.FFF. What’s his favorite snack? Paleo Banana bread.
Of course it is.
This is how this recipe came about. I wanted the hubs to be all “you are the greatest wife ever” AND I decided that maybe it was a good time to get over my bready fear. Side note: That isn’t my weirdest fear. I am also terribly afraid of newspapers. But….that is a different story. One that you really don’t need to hear. Ever.
Anyway, I also decided that it would be a good time to venture into the world of coconut flour. I had never made banana bread before AND I had never ever baked with coconut flour, so it clearly made sense to do everything I have never done all at once, right? Just smile and nod. It makes me feel better. So this is how it went down:
Taylor: “Ok, coconut flour, you are going to do exactly what I want and make the greatest gluten free banana bread that Mr. FFF’s face has ever eaten.”
Coconut flour: “….”
I then realized that it was a little crazy to expect to have a conversation with a baking product. Hey, can’t blame a girl for trying right?
I threw a bunch of the usual banana bread suspects into a bowl, mixed it up and threw it in a loaf pan. If you use the right pan, it always turns out. That’s my motto and I am sticking to it. I crossed my fingers and popped it in the oven. Then, I turned the handy dandy oven light on, sat down on the floor and just watched, hoping that it would rise and get all moist and soft. Or, at least look like a loaf. That was really all I asked of it.
Set your expectations low so that they are easy to exceed, I always say. Except, that was the first time I have ever said that. But, you guys understand.
HOW-EV-ER, setting my expectations low was the right thing to do guys. This banana bread. Oh my gosh. It does NOT taste like rocks. Mr. FFF said so, I promise. He actually said it was in his top 3 banana bread tasting experiences. I know, I originally wanted top 1 but, you guys, this man has tasted A LOT of ‘nana breads in his life.
I’ll take top 3.
Pre-glazing the bananas in honey and coconut oil is the key here guys. Bananas already add super softness to baked goods, and then when you go and glaze them in some (natural!) sugar? Extra super duper moist-o-rama! That was actually the hubs’ first comment – “it’s so moist!” The two other superstars here are the surprise crunchy bits of pecans inside, and the pecan streusel topping. Streusel, like butter, makes everything better. You agree.
Especially when you combine crunchy, sweet (naturally!) streusel with moist, soft, and healthy x 4 billion, banana bread.
Two life lessons for you guys that I learned through this process:
1) Not all banana breads are equal. It is possible to eat it without thinking there are rocks in my face.
2) You need to talk to your baking products. You don’t think they listen, but they do.
FOR THIS RECIPE, I RECOMMEND:
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