Coconut Banana Bread with Almond Streusel Topping

by Angela Gallardo in Breakfast & Brunch, Desserts, Recipes

13 comments

Based on your feedback, I’ve been working on developing more sugar-free dessert recipes for Bare Root.  When I get comments from you guys saying you cut back on the amount of sweetener (honey, maple syrup, or whatever), I feel ashamed I created a recipe with an unnecessarily high amount of sweetener to begin with!

The more I learn about health and my body and continue to work toward a healthier me, the more I DETEST sugar.  Not only the refined stuff, but pure sugar cane as well!  No matter the form, the more I consume, the more my body wants, and the ill side effects are plentiful.

From battling years of candida issues, I have done a sugar detox more than once and have experienced first-hand the amazing results of getting the evil little devil out of my diet. Yes, days 1-3 (and maybe 4 and 5 if you have a little too much sugar in your diet…) will kick your you-know-what but THEN you get the clarifying benefits of better sleep, more energy, and a much happier tummy & GI.

So whether you’re trying to purge sugar from your diet or just want a dessert recipe that you can feel good about,  I present these light and flavorful Coconut Banana Bread Bundts with a Healthy Almond Streusel.  A warning: they are not highly sweet.  But I’ve found that when you cut sugar out, you truly do not need desserts to be as sweet.  In fact, the sweeter stuff will make you feel sick to your stomach with just a bite or two.

The high fiber in the coconut flour, coconut flake, and almond on top help to offset effects the baked banana can have on your blood sugar, making this a great dessert option for anyone with blood sugar struggles.  The resulting bread is light and perfectly moist from the healthy coconut fat.

Coconut Banana Bread with Almond Streusel

Yields:  24 mini-bundts or cupcakes

• 3 ripe bananas
• 3 eggs
• 1 14-oz can full fat coconut milk
• 3 tbsp. extra virgin coconut oil
• 1 tbsp. vanilla extract
• 3/4 c. organic coconut flour
• 1 tsp. sea salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Healthy Almond Streusel

• 1/2 c. unsweetened coconut flakes
• 1/4 c. raw almonds
• 2 tbsp. almond flour
• 1 tbsp. extra virgin coconut oil
• 1 tbsp. cinnamon
• pinch of sea salt

Directions: 

1. Preheat oven to 350F.
2. In the bowl of a stand mixer, combine bananas, eggs, coconut milk, coconut oil, and vanilla extract and mix on medium speed until well combined.  Add in the coconut flour, sea salt, baking powder, and baking soda and mix on medium speed another 30-60 seconds until mixture is smooth and free of lumps.
3. Prepare the almond streusel by combining all ingredients in the bowl of a (recommended: mini) food processor.   Pulse until all ingredients are finely ground and well-combined.
4. Portion the streusel evenly between the 24 cups (1-2 tsp. per cup).  Then, using a medium disher, portion dough out between 24 non-stick mini-bundts (should need about 2 scoops each).   If using a cupcake pan, place the dough in FIRST and then top with the streusel.
5. Cook for 45-60 minutes or until golden brown on the tops, rotating the pans midway through. Remove and let cool 5-10 minutes between transferring from the pan to a cooling rack. Enjoy warm as-is or with a small pat of coconut oil melted on top!

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