Hold onto your butts…this Maple Pecan Streusel Banana Bread is the bomb! Gluten free, full of banana flavor, great texture and the crunchy pecan streusel topping just pushes it over the top!
Eighteen years ago, I learned that the cowboys all time favorite thing was banana bread…he will just about do anything for a slice. For years, I have been searching for the right banana bread recipe. It seems like there is always something just not right…not banana-y enough, too dry, too much flour, not the right texture…and that was before I was baking gluten free! As you may know, gluten free baking adds a whole other set of challenges!
I have learned a few things along the way in my banana bread trials:
- The bananas must be overripe…like brown…and not just a few spots…I’m talking large brown/black spots. I know its not pretty but it’s a must.
- If you bananas are ripe, you don’t need a ton of sugar. In fact, you can sub your favorite sugar substitute and no one will notice….The Cowboy did not.
- The bananas must be mashed. Not chunked. Not chopped. Not sliced. Mashed…to a pulp.
- Every banana bread that the Cowboy has swooned over has sour cream. It adds tang, acid, moisture and richness…all equal deliciousness.
- The Cowboy says “Cinnamon makes everything better.” …this includes banana bread.
For the Cowboy, banana bread is one of those foods that invoke a memory…the smell, the taste and texture all take him back to his grandmas kitchen. It has to be right. So, when he told me this gluten free, low sugar version was a keeper, well, needless to say I was shocked. The search is over…I have found my go to banana bread recipe!
Maple Pecan Streusel Banana Bread is full of rich, banana flavor and, my favorite part…baked into the top is a crunchy, maple pecan streusel topping that just adds that extra something special to this yummy bread. This recipe is pretty versatile and can be tweaked to fit your needs. I cut the sugar completely and use a mixture of erythritol and stevia but you can use white sugar if desired. That being said if you are not gluten free, this recipe will work with AP flour as well. Just do yourself a favor and make a loaf!
Maple Pecan Streusel Banana Bread
Hold onto your butts...this Maple Pecan Streusel Banana Bread is the bomb! Gluten free, full of banana flavor, great texture and the crunchy pecan streusel topping just pushes it over the top!
- 1 3/4 cup gluten free flour, sifted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup coconut oil
- 1/4 cup erythritol and 1/8 cup Pyure or 1/2 cup sugar
- 2 eggs, beaten
- 1/2 tsp maple extract
- 1/2 tsp vanilla extract
- 1 cup very ripe bananas, mashed
- 1 Tbsp sour cream
- Streusel Topping
- 1/4 cup almond flour
- 2 Tbsp gluten free flour
- 2 1/2 Tbsp sukrin gold or brown sugar
- 1/2 tsp cinnamon
- 1/3 cup chopped pecans
- 3 Tbsp salted butter, melted
- Step 1 Preheat oven to 350 degrees.
- Step 2 Sift together flour, baking powder, soda, cinnamon and salt. In a separate bowl, cream coconut oil and sugar/sugar substitute. Add eggs, extracts, and sour cream and mix till well combined. Start adding flour mixture to the egg/oil mixture, alternating with the mashed bananas. Pour batter into greased and lined 9×5 loaf pan.
- Step 3 To make streusel, combine the first 6 ingredients in a small bowl and mix to combine. Pour over melted butter and mix well. Sprinkle mixture over batter and lightly press in. Place in oven and bake for about an hour and 10 minutes or until tester comes out clean. If loaf is over browning but not done, place a piece of foil over the top to prevent burning. Let cool in pan for at least 20 minutes, then move to rack to cool completely.
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