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Grain-Free Streusel Banana Bread

April 25, 2016 by Joanna 4 Comments

Grain-Free Streusel Banana Bread- a soft, dense sweet bread bursting with banana and cinnamon flavor, perfect for breakfast or dessert, and totally grain and dairy-free! | fedandfulfilled.comFact:  As a child, I loathed bananas.  Fact:  As an adult, I LOVE bananas.  Funny how our tastes change so much, isn’t it?  (At least, mine did, anyway!) This didn’t happen overnight, though.  I think my change of heart for bananas had a lot to do with me going gluten-free and then mostly Paleo.  With that switch in my eating, I said goodbye to a TON of sugary, carb-loaded desserts and sweets and stopped using refined sugar in my baking.

Fruits became essential in my diet if I wanted something sweet.  Especially bananas.  While I loved eating them in smoothies or with nut butter, I found it was difficult to use them all up each week.  Hmmm…what to do with leftover ripe bananas?  There are about a zillion uses for them in Paleo baking, but the first thing that comes to my mind is banana bread!  But, I didn’t have a go-to recipe for banana bread…until now.  Introducing, Grain-Free Streusel Banana Bread!  This is a gluten-free, dairy-free sweet loaf with Paleo and nut-free options, full of delicious banana flavor with the added spice of a cinnamon pecan streusel topping.  Start saving your ripe bananas so you can try this!

Grain-Free Streusel Banana Bread - a soft, dense sweet loaf of banana and cinnamon goodness! You have to try this! | fedandfulfilled.com

If you don’t happen to have bananas that are super ripe, you can actually ripen them yourself in the oven on low heat (250 degrees) for about 20 minutes.  Thanks to Epicurious for the tip!  My bananas just happened to be ripe enough, so I didn’t need to use this method, but it’s so good to remember this if you’re in a pinch!

Grain-Free Streusel Banana Bread - save your ripe bananas to make this delicious, moist, sweet bread that is loaded with cinnamon and streusel topping! | fedandfulfilled.comI used Otto’s Cassava Flour in this banana bread, so it’s technically nut-free if you leave out the pecans in the topping.  I love the flavor of cassava flour in bread and it worked so well in this one.  I recommend it to anyone who is looking for an allergy-friendly alternative flour that is similar to wheat flour.  I whisked that and the other dry ingredients together in a large bowl.

Grain-Free Streusel Banana Bread - a sweet, moist cinnamon & sugar-topped banana bread that is grain-free, dairy-free, and Paleo! | fedandfulfilled.comI made another batch of my coconut cream buttermilk in this banana bread, like I did for my Irish Soda Bread.  Just mix the coconut cream with a tablespoon of apple cider vinegar and let it sit for 5 minutes.  Then put your buttermilk, bananas, eggs, and the rest of the wet ingredients in a food processor.  (You could also use a blender.)  Puree all the wet ingredients until smooth, then combine with the dry ingredients.

Grain-Free Streusel Banana Bread- a gluten-free, dairy-free, Paleo sweet bread using ripe bananas, cinnamon, pecans, and Otto's Cassava Flour! | fedandfulfilled.comGive everything a good stir until it’s incorporated and you have a thick batter.

Grain-Free Streusel Banana Bread- a delicious, streusel-topped banana bread made Paleo using cassava flour! | fedandfulfilled.com Pour it into a loaf pan greased with coconut oil and then make your pecan cinnamon streusel.  I used coconut sugar for the streusel, but if you don’t have any, you can sub brown sugar or raw cane sugar.  Leave out the nuts if you’d like a totally nut-free loaf!

Grain-Free Streusel Banana Bread - a cinnamon, coconut sugar, and pecan-topped banana bread made Paleo with Otto's Cassava Flour! SO GOOD. | fedandfulfilled.comOnce you have your streusel ready, sprinkle it generously over the top of your banana bread batter.

Grain-Free Streusel Banana Bread - your house will smell heavenly when you bake this banana-filled loaf topped with cinnamon and pecan streusel! | fedandfulfilled.comTime to bake it!  Loaf breads take awhile to bake, so I recommend listening to a podcast, coloring, or tidying up your kitchen as you patiently wait on this yummy sweet bread.  Check your bread at around one hour, since ovens vary.  Mine took an hour and 20 minutes.  Even though it may seem like a long time to wait, it’s SO worth it!  Plus, your house will smell heavenly as it bakes!

Grain-Free Streusel Banana Bread - a soft, hearty banana bread that's loaded with cinnamon streusel! Your family will love it! |fedandfulfilled.comThe result is a warm, moist, dense loaf of banana and cinnamon streusel goodness.  I let mine cool in the pan for at least 10 minutes before turning it out onto a cooling rack.  If you have the willpower, let the loaf cool off for a good half hour before diving in.  Since my willpower is pretty weak when it comes to treats, I MIGHT have cut mine immediately.  🙂

Grain-Free Streusel Banana Bread- a paleo, gluten-free banana bread loaded with pecan cinnamon streusel on top! Delicious for breakfast or dessert! | fedandfulfilled.comNow, I invite you to join me in savoring a slice (or two) of this Grain-Free Streusel Banana Bread.  Let’s make it a great week!

Grain-Free Streusel Banana Bread
 
Print
Created by: Joanna Smith
Serves: 8
Ingredients
  • 3 ripe bananas
  • 3 eggs
  • ⅓ cup coconut oil, melted
  • ⅓ cup honey
  • 1 can coconut milk, cream only
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1½ cups Otto's cassava flour
  • 3 tablespoons coconut flour
  • 3 tablespoons arrowroot starch
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking powder (or Paleo baking powder)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
Streusel:
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons chopped pecans (omit for nut-free option)
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees and grease a loaf pan with coconut oil.
  2. 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.
  3. Add bananas, eggs, coconut cream buttermilk, and the rest of the wet ingredients to a food processor or blender. Puree until smooth.
  4. 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.
  5. In a small bowl, mix together the streusel. Sprinkle streusel on banana bread batter.
  6. 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.
3.5.3208

Grain-Free Streusel Banana Bread - a sweet, delicious banana bread that is totally grain-free and loaded with cinnamon pecan streusel topping! Must try! | fedandfulfilled.com

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Filed Under: All Recipes, Breakfast, Dessert Tagged With: banana bread, bananas, bread, breakfast, brunch, cassava flour, cinnamon, dessert, gluten-free, grain-free, paleo, streusel

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Reader Interactions

Comments

  1. Rosie says

    April 2, 2020 at 2:29 pm

    Hi Joanna! I want to try this recipe but I don’t have cassava flour. Do you have a recommendation on substitute? I currently have almond, tapioca and coconut flours in my pantry (and an all purpose GF bread flour)

    Reply
    • Joanna says

      April 2, 2020 at 3:17 pm

      Hi Rosie! I’d say your best bet is the GF bread flour! You should be able to sub it cup for cup with the cassava. I haven’t personally tried the recipe with it, but I’m guessing it should work! Hope you get good results! Thanks for reaching out! 🥰

      Reply
  2. Suzie says

    May 21, 2020 at 8:36 pm

    Approximately how much coconut cream? I have canned coconut cream and no coconut milk but I know you don’t use the entire can. Have you ever measured it?
    Thanks,

    Reply
    • Joanna says

      May 21, 2020 at 9:14 pm

      Hi Suzie,
      Unfortunately I have never measured the coconut cream, but the next time I make this, I will! I’m guessing it’s approximately 3/4 cup of coconut cream, since you’re right about not using the whole can. The batter should be thick, so if it seems too thin with that amount, just add a little extra cassava flour until you get the consistency similar to what I show in my photos. Hope it turns out well for you!

      Reply

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