Cavewoman Banana Bread with Pecan Cinnamon topping

Cavewoman Banana Bread with Cinnamon Pecan Topping

  • Author: Tina Turbin
  • Category: Baked Bread


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!



  • 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


  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!


Try serving with a warmed up topping – killer delicious!

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Tina Turbin

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