Cinnamon Streusel Banana Bread // Paleo & Gluten Free
Total time
Author: Heather Holland
Serves: 1 loaf
- 2 C Otto's Cassava Flour
- ¾ C coconut sugar
- ⅓ C coconut oil
- 3 over-ripe bananas, mashed
- ½ C coconut cream
- 2 eggs
- 2 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- Streusel-
- ½ C Otto's Cassava Flour
- ½ C coconut sugar
- 1 tsp cinnamon
- ¼ C ghee (chilled)
- Preheat oven to 350 and line a 9x5 in loaf pan with parchment paper.
- In a large mixing bowl, whisk together eggs, sugar, coconut oil, bananas, and coconut cream.
- Add flour, cinnamon, baking powder, and salt. Mix until combined.
- Pour mixture into prepared loaf pan.
- In a separate dish, add flour, coconut sugar, and cinnamon. Mix well.
- Add ghee by the tablespoon, and mix with your hands, breaking the butter into smaller crumbs.
- Crumble the mixture onto the top of your batter, covering it evenly.
- Bake 55-60 minutes, until a toothpick inserted in the center comes out fairly clean (no wet batter).
- Allow to cool 5 minutes and remove from pan. Serve warm.
- Store leftover banana bread in an airtight container. May be enjoyed room temperature, refrigerated, or warmed.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2017/06/cinnamon-streusel-banana-bread.html
3.4.3177