Side Pannel
Paleo Coconut Flour Banana Bread
Paleo Coconut Flour Banana Bread
- Recipe Submitted by maryjosh on 01/29/2019
Ingredients List
- For the bread:
- 1/2 Cup Coconut flour sifted (50g)*
- 1/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 4 Large eggs
- 1/4 Cup Honey
- 1/4 Cup Coconut oil, melted
- 1 1/3 cups Mashed Banana (330g)
- 2 tsps Vanilla extract
- 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
- 2 Tbsps Coconut sugar
- 2 Tbsp Coconut flour (14g)
- 1/4 tsp Cinnamon
- 1 Tbsp Coconut oil melted
Directions
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, and line the bottom with parchment paper, and set aside.
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)
Add the mashed banana into the honey and oil mixture, along with the vanilla and beat, using an electric hand mixer, until the batter is smooth and the banana is well mixed. Set aside
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.
While the batter stands, it's time to make the filling and streusel.
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.
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.
Spoon the remaining half of batter over top of the pecan filling carefully and smooth out evenly.
Sprinkle the top of the pecan/coconut oil streusel, making sure it is evenly dispersed.
Bake for 45-55 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!
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)
Add the mashed banana into the honey and oil mixture, along with the vanilla and beat, using an electric hand mixer, until the batter is smooth and the banana is well mixed. Set aside
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.
While the batter stands, it's time to make the filling and streusel.
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.
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.
Spoon the remaining half of batter over top of the pecan filling carefully and smooth out evenly.
Sprinkle the top of the pecan/coconut oil streusel, making sure it is evenly dispersed.
Bake for 45-55 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!
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