2 tablespoons chopped pecans (omit for nut-free option)
2 tablespoons coconut sugar
1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees and grease a loaf pan with coconut oil.
Make your coconut cream buttermilk by scooping out only the cream from your can of coconut milk. Combine that in a small bowl with the apple cider vinegar and let sit for 5 minutes.
Add bananas, eggs, coconut cream buttermilk, and the rest of the wet ingredients to a food processor or blender. Puree until smooth.
In a large bowl, whisk together the dry ingredients. Pour the wet into the dry and stir until just combined. (Batter will be thick.) Pour batter into a loaf pan.
In a small bowl, mix together the streusel. Sprinkle streusel on banana bread batter.
Bake for an hour and 15-20 minutes, or until a toothpick comes out clean.
Notes
~My bread took one hour and 20 minutes to bake, but since ovens vary, check your loaf after an hour with a toothpick. It's a dense loaf, so be sure you don't take it out too soon. ~This bread keeps just fine sitting at room temperature if you wrap it up in plastic wrap or foil after it cools off completely.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/grain-free-streusel-banana-bread/