Coconut Flour Banana Bread w/ Honey Roasted Pecans (Gluten-free)

This banana bread is super easy to make, and although it’s gluten-free (yay!), it’s still moist and flavorful, very reminiscent of banana bread the way you’ve always remembered it.

The only difference here: this classic is made purely with coconut flour so it’s gluten-free, lower in carbs and high in fiber. Sweetened with coconut sugar and locally-sourced honey, it has just the right sweetness factor when paired with over-ripe bananas. I love to add a crunch to a lot of my breakfast foods, so I added crushed pecans drizzled with honey over the top of the bread before putting it in the oven, so the pecans roast and crystallize with the honey as it’s baking. *Mouth waters*

I’ve found that this banana bread is fantastic as a healthy, on-the-go breakfast option. My boyfriend usually skips breakfast, but whenever we have any around I remind him that he has no excuse not to grab a slice on the way out the door.

Don’t be surprised if your bread doesn’t rise too much–it will rise slightly, but expect to have a more dense bread. These also work great as muffins; simply reduce the baking time to about 22-25 minutes, or until a toothpick comes out clean.

Coconut Flour Banana Bread w/ Honey Roasted Pecans

3 very ripe bananas, peeled and mashed

3 eggs

3 tbs coconut sugar

1 tsp honey

1/4 tsp cinnamon

1/2 tbs pure vanilla extract

3/4 tsp baking soda

1/2 tsp salt

1/4 cup + 2 tbs coconut flour

About 1/3 cup crushed pecans (or however much you’d like)

Prepare a standard 9 x 5 inch loaf pan with oil (I used my trusty coconut oil spray from Trader Joe’s) and preheat the oven to 350°.

In a large mixing bowl, mash the bananas until smooth. Then, add the eggs, coconut sugar, honey, vanilla and cinnamon, mixing until completely combined. Next, add the baking soda, salt and coconut flour into the liquid mixture and blend well. It may be slightly clumpy–continue to whisk until the batter becomes uniform, but don’t use an electric mixer.

Allow the batter to sit for 5 minutes so the coconut flour can react with the liquids. After that, pour the mixture evenly into your loaf pan. If you’d like, sprinkle the pecans over the top and drizzle with honey. Set the pan in the oven for 45-48 minutes or until the top is golden brown and a toothpick comes out clean.

Serve with a nice, hot chai-spice latte or apple cinnamon oolong tea. Enjoy!