Fully Loaded Banana Bread with a Nutty Pecan Crumble Topping (Gluten Free)

🧂 Ingredients

• 350 g bananas

  (ripe and spotty (around 3-4 medium sized bananas))
• 150 g coconut sugar
• 110 g coconut oil

  (melted)
• 50 ml dairy free milk
• 2 tsp vanilla extract

  (10g)
• 250 g gluten free self raising flour

  (*see notes)
• 1 tbsp cinnamon

  (5g)
• ½ tsp salt
• 75 g dairy free dark chocolate

  (cut into chunks)
• 75 g sultanas
• 50 g pecans

  (roughly chopped)
• 1 banana

  (ripe and spotty)
• 20 g coconut sugar
• 20 g pecans

  (finely chopped)

Instructions

• 1 Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5) and line
  a 24cm (9") loaf pan** with parchment paper.
• 2 Add the 350g peeled bananas, coconut sugar [https://geni.us/avvcoconutsugar],
  melted coconut oil [https://geni.us/avvcoconutoil], dairy free milk and vanilla
  extract [https://geni.us/avvvanillaextract] to a bowl.
• 3 Mash the bananas with the back of a fork and stir the mixture together. You want
  to get most of the banana mashed but it doesn’t matter if there are a few lumps.
• 4 Add the flour, cinnamon and salt to the bowl and stir together until combined.
• 5 Stir in the chocolate chunks, sultanas and 50g pecan pieces and then transfer
  the mixture to the lined loaf pan.
• 6 Place your banana slices on top of the mixture, insides facing up. Sprinkle the
  coconut sugar [https://geni.us/avvcoconutsugar] and finely chopped pecans over
  the top of the mixture.
• 7 Bake for 50-60 minutes until a knife inserted into the centre of the cake comes
  out clean, usually 55 minutes is about spot on!

Nutrition Info