This delicious banana bread is super moist, grain-free, gluten-free, dairy-free and made with no sugar. It's easy to make in just one bowl, loaded with spiced banana flavor and topped with crunchy toasted walnuts.
Preheat oven to 350 °F. Line a 9x5-inch loaf pan with unbleached parchment paper using a 5-inch wide strip and a 9-inch wide strip, criss-crossed in the pan to cover bottom and sides.
In a large bowl, add the mashed bananas (you can mash them right in the bowl), eggs, nut butter, melted coconut oil and vanilla. Mix wet ingredients until fully combined.
Add the coconut flour, baking soda, baking powder, cinnamon, nutmeg and sea salt. Combine dry ingredients without over mixing.
Pour into prepared pan, scraping all batter with a silicone spatula, and smooth evenly.
For the streusel topping, in the same bowl or small bowl combine chopped walnuts, 1 tablespoon melted coconut oil and ½ teaspoon cinnamon. Sprinkle the walnut topping onto the loaf.
Bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Allow loaf to cool for 20 minutes in pan before carefully removing to finish cooling on wire rack.
Notes
It's best to use a creamy natural nut or seed butter made up of only nuts or seeds (and sometime a pinch of sea salt), without all the additives.Store loaf, tightly sealed in an airtight container at room temperature for a couple of days. If longer, store in the fridge. Freeze for up to 3 months.