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CaveWoman’s Banana Bread with Cinnamon Pecan Topping

CaveWoman’s Banana Bread with Cinnamon Pecan Topping

This CaveWoman’s banana bread with cinnamon pecan topping is everything I want to wake up to in the morning, almost like a healthier version of cinnamon buns. Oh yes! Unlike the packaged and processed store-bought stuff however, this primal delight is gluten free, grain-free and full of healthy stuff instead of junk, which makes it a great clean snack for any time of day. I sure need some treats like this now and then after my diagnosis of issues with gluten.

This bread itself is sweetened with just the fruit in the ingredients. Serve it with my dairy free kefir recipe and you will be floating in heaven!

The frosting is sweetened with maple syrup, which is another great paleo sweetener choice because it is also full of nutrients. It has been shown to boost your immune system, age-proof your skin, calm tummy troubles, and prevent inflammatory diseases like cancer, osteoporosis, and Alzheimer’s.

I hope you enjoy this delicious treat and all its various healthy benefits! Let me know what you think and be sure and email me with any questions at all.

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Cavewoman Banana Bread with Pecan Cinnamon topping

Cavewoman Banana Bread with Cinnamon Pecan Topping

  • Author: Tina Turbin
  • Category: Baked Bread

Description

Deliciously moist banana bread that has an option to serve with a cinnamon pecan topping that will melt your heart, and those you serve it to. Just yum!


Scale

Ingredients

  • Banana Bread
  • 4 dates
  • 2 ripe bananas
  • 2 heaping tablespoons of apricot puree
  • 2 ¼ cups almond flour
  • ¼ cup tapioca flour
  • 1 tablespoon coconut oil
  • ¾ cup almond milk
  • 3 eggs (separate the egg whites from the egg yolks)
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • OPTIONAL: 1 tablespoon cinnamon
  • Frosting
  • ¼ cup chopped pecans
  • 1 tablespoon cinnamon
  • 3 tablespoons maple syrup
  • 1 tablespoon coconut oil

Instructions

  1. Preheat the oven to 325F degrees.
  2. Puree the dates, bananas and apricot puree.
  3. In a separate bowl, mix the almond flour and tapioca flour together.
  4. In a third bowl, whip the egg whites.
  5. Add the puree mixture to the flour mixture.
  6. Add the yolks and the remaining ingredients to this mixture except for the egg whites.
  7. Fold in the egg whites at the end and let sit for about 5 minutes.
  8. OPTIONAL: swirl in the cinnamon.
  9. Heat a loaf pan in the oven with some oil.
  10. Add your “dough”.
  11. Bake for approximately 30 minutes. Takes some time to slow bake.
  12. The middle will be soft so let it sit for one hour on a rack.
  13. For the frosting, mix all ingredients together and pour on top of the banana bread.
  14. Enjoy!

Notes

Try serving with a warmed up topping – killer delicious!

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

2 thoughts on “CaveWoman’s Banana Bread with Cinnamon Pecan Topping

  1. Tiffany

    Looks amazing! Question, did you use fresh apricots for puree? And can you be a little more specific for the tapioca?
    Thank you so much!

    Reply
    1. Tina Turbin Post author

      Hi Tiffany! I will use fresh apricots as I have a tree lending sweet ripe apricots. If not sweet enough, add a tad of honey over the stove when preparing. You can also use any fresh apricot puree, which I also do. For your other question: Tapioca “flour”. This has now been corrected in the recipe. Thanks and have fun!

      Reply

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