Banana 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. 😋 🍌
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
Instructions: Preheat oven 350. Combine all bread ingredients in a mixer, and mix. (Or mix by hand if you want to use those muscles 💪🏻 😉) 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! 😉 (although she would have preferred I ground the walnuts up finer… next time! 😁)
