Banana Nut Bread with Butter Pecan Crust

I had a few ripe bananas that needed to be used, so kiddo and I decided to make banana bread. πŸ˜‹ 🍌

It’s gluten free, with very little added sugar, but it’s super moist and delish! 😁🍌 The topping makes it ooey gooey, as you can see in the next pic.

Ooey gooey… yum!

Banana Walnut Bread with Butter Pecan Crust
For the bread:
3 ripe bananas
3 eggs (I used Happy Egg)
1/4 c cashew butter
2 tbsp coconut sugar
1 tbsp Ceylon cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1/8 tsp pink Himalayan salt
1/2 tsp baking soda
1/2 c walnuts, crushed (optional)

For the crust topping:
1/2 c pecans
4 tbsp Kerrygold butter
2 tbsp coconut sugar
1/2 tbsp Ceylon cinnamon
1/2 tsp nutmeg

Preheat oven 350. Combine all bread ingredients in a mixer, and mix. (Or mix by hand if you want to use those muscles πŸ’ͺ🏻 πŸ˜‰) Coat bread pan with coconut oil spray or butter. Pour in mixture. For the topping: combine all ingredients in a food processor or a blender until smooth. Scoop topping onto top of bread mixture, and spread over the top with spatula. Bake for 40 min.

Let cool, and enjoy! It’s even kiddo approved! πŸ˜‰ (although she would have preferred I ground the walnuts up finer… next time! 😁)

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