Gluten-Free Paleo Cinnamon Streusel Banana Bread
This moist banana bread combines the natural sweetness of ripe bananas with a crunchy cinnamon streusel topping. Made with coconut flour and nut butter, it delivers rich flavor and satisfying texture. The streusel adds delightful crunch both as a middle layer and topping. Perfect for breakfast, snacks, or dessert, this bread stores well and can be frozen for meal prep. The combination of coconut and almond flours creates a tender crumb while keeping the recipe grain-free.
Ingredients
- 4 ripe bananas, mashed (2.5 cups or 500 grams)
- 4 eggs, room temperature
- ½ cup cashew or almond butter, 140 grams
- 4 tablespoons coconut oil, melted
- ½ cup coconut flour, 75 grams
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup coconut sugar
- ¼ cup almond flour
- 2 tablespoons coconut oil, melted
- ⅓ cup pecans, finely chopped
Instructions
- 1
Grease one 9x5 inch loaf pan and preheat the oven to 350 degrees F
- 2
Prepare the streusel by stirring together coconut sugar, almond flour, melted coconut oil, and chopped pecans until fully moistened and crumbly
- 3
Place streusel mixture in the fridge while preparing the batter
- 4
Combine mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined
- 5
Add coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well
- 6
Pour half of the batter into the prepared pan and spread evenly
- 7
Sprinkle half of the streusel evenly over the batter
- 8
Cover with the remainder of the banana bread batter
- 9
Sprinkle the rest of the streusel topping evenly over the top
- 10
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean
- 11
Remove from oven and allow to cool on a wire rack for about 30 minutes
- 12
Flip out onto a cooling rack to finish cooling
Tips
Chill the streusel mixture while preparing batter to help it hold together better during baking
Use very ripe bananas with brown spots for maximum sweetness and moisture
Test doneness with a toothpick as coconut flour can take longer to set than regular flour
Good to Know
Wrap and store in refrigerator for up to 5 days, or freeze for up to 3 months
Can be made 1-2 days ahead and stored wrapped at room temperature
Serve at room temperature or lightly warmed
Common Mistakes
Don't overmix the batter to avoid tough texture
Cool completely before slicing to prevent crumbling
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular flour instead of coconut flour?
Coconut flour absorbs much more liquid than regular flour, so you'd need about 2 cups regular flour and may need to reduce other liquids slightly.
How do I know when it's fully baked?
Insert a toothpick into the center - it should come out clean or with just a few moist crumbs. The top should be golden brown.
Can I freeze individual slices?
Yes, wrap individual slices in plastic wrap then place in freezer bags. Thaw at room temperature or warm briefly in microwave.