This easy, healthy Paleo Coconut Flour Banana Bread is gluten/grain/dairy/refined sugar free but perfectly moist and sweet! The pecan topping MAKES it!
In a medium bowl, mix the coconut flour, baking soda, baking powder, salt and cinnamon. Mix well and set aside.
In a separate, large bowl, beat the eggs together with the honey and oil (for the bread)
Mix the dry ingredients into the wet and stir until just moistened. Let the batter stand for 10 minutes so that the coconut flour can start to adsorb the liquid.
For the filling: Mix the pecans and coconut sugar in a small bowl and set aside.
For the struesel topping: Mix the pecans, coconut sugar, coconut flour and cinnamon. Add in the melted oil and use your hands to mix until crumbly.
Spoon the remaining half of batter over top of the pecan filling carefully and smooth out evenly.
Bake for 45-55 minutes until dark golden brown and a tooth pick inserted in the center comes out clean.
*As with all GF baking, please weigh flour to ensure results.