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.
Paleo Pecan Banana Bread
- For the glazed bananas:
- 1 Tbsp Coconut oil melted
- 2 Tbsps Honey
- 3 cups Large bananas sliced (about 2 of slices)
- For the Bread:
- 1/2 Cup Coconut flour sifted
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 1/4 Cup Honey
- 1/4 Cup Coconut oil melted
- 2 tsps Vanilla extract
- 4 Whole Eggs separated
- 2 Egg whites
- 3/4 tsp Apple cider vinegar
- For the cinnamon pecan center:
- 1/3 Cup Pecans finely chopped
- 1 Tbsp Coconut sugar
- For the Pecan struesel topping:
- 1/3 Cup Pecans roughly chopped
- 1/4 tsp Cinnamon
- 2 Tbsps Coconut sugar
- 1/4 Cup Coconut flour
- 1 Tbsp + 1 tsp Coconut oil melted
- Preheat oven to 350 degrees. Grease aloaf pan with coconut oil and set aside.
- Begin by making the glazed bananas:
- In a medium frying panover medium/high heat add 1 Tbsp of melted coconut oil and 2 Tbsp honey. Mix well.
- Chop the bananas and add them into the pan, stiring to coat evenly. Let the glaze reduce and slightly thicken while the bananas get nice and soft, about 5 minutes.
- While the banana cooks, measure the coconut flour, sift and remeasure. Place it into a medium mixing bowl.
- Into the flour add the baking soda, baking powder, salt and 1 Tbsp cinnamon. Mix well and set aside.
- Separate your egg yolks into a large mixing bowl and the egg whites, plus the additional 2 egg whites into a medium mixing bowl. Set the egg whites aside.
- Beat the egg yolks together with the 1/4 cup honey and 1/4 cup oil.
- Add the cooked banana and glaze into the honey and oil mixture, along with the vanilla and beat, using anelectric hand mixer, until the batter is smooth and the banana is well mixed. Set aside
- Add the 3/4 tsp apple cider vinegar to the egg whites and beat with an electric mixer until they are light and foamy, 2-3 minutes. Set aside.
- Mix the dry ingredients into the wet and stir until just moistened.
- Gently fold in the beaten egg whites, being careful not to over mix. Let the batter stand for 5-10 minutes so that the coconut flour can start to adsorb the liquid.
- While the batter stands, it's time to make the filling and streusel.
- For the filling: Finely chop 1/3 cup of pecans and mix in a small bowl with 2 Tbsps coconut sugar. Set aside.
- For the struesel topping:
- Roughly chop 1/3 cup of pecans and mix it in a medium bowl with 1/4 tsp cinnamon, 2 Tbsps coconut sugar and 1/4 cup coconut flour. Pour in the 1 Tbsp + 1 tsp of melted coconut oil and mix with your fingers until crumbly.
- To assemble the bread:
- Pour half the batter into the prepared loaf pan.
- Sprinkle with the pecan/cinnamon mixture until the batter is totally covered.
- Pour the remaining half of batter over top of the pecan filling, the pecan mixture will get mixed all in under the force of the batter, this is a good thing,
- Sprinkle the top of the pecan/coconut oil streusel, making sure it is evenly dispersed.
- Bake for 45-50 minutes until dark golden brown and a tooth pick inserted in the center comes out clean.
- Let cool in the loaf pan COMPLETELY and then slice and DEVOUR!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitness
FOR THIS RECIPE, I RECOMMEND:
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