Don’t be fooled by the grainy photo, this is a killer way to use up old bananas… Because who among us doesn’t have some bananas on their counter top slowly turning brown and gross?
I have fed my compost with far too many over ripe bananas in my day and to be honest, I find banana bread can get boring, yes, even chocolate banana bread.
This recipe was created in an effort to juj up a classic banana bread and simultaneously satisfy my constant craving for cinnamon buns. I love how moist and flavorful these turned out, even my gluten loving husband approved and has been bringing these in his lunches.
The key here is the mini muffin size, it provides the perfect ratio of cinnamon banana cake to crunchy pecan streusel topping. Drizzle it with some creamy coconut vanilla icing for an extra decadent treat.
2 ripe bananas
1/4 cup coconut sugar
1/4 cup coconut oil or grass fed butter melted
2 organic eggs
1/2 tsp vanilla
1 cup almond flour
1/2 cup cassava flour
1/4 cup tapioca flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1/3 cup melted coconut oil or grass fed butter
1/2 cup coconut sugar
1 cup chopped pecans (or walnuts)
1 tsp cinnamon
Preheat oven to 325
Prepare the streusel topping, gently melt the fat in a saucepan, remove from heat allow to cool slightly, stir in nuts, sugar and cinnamon
Lightly mix the wet and dry ingredients until just combined
Grease two mini muffin tins
Fill each tin with roughly two teaspoons of the cake batter and top with 1/2 tsp of the pecan streusel
Bake at 325 for 20 minutes makes 2 dozen