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1
Preheat oven to 350u00b0F. Grease a loaf pan with coconut oil, and line the bottom with parchment paper, and set aside.
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2
In a medium bowl, mix coconut flour, baking soda, baking powder, salt and cinnamon. Mix well and set aside.
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3
In a separate large bowl, beat eggs with honey and oil. Add mashed banana along with vanilla and beat, using an electric hand mixer, until batter is smooth and banana is well mixed. Set aside.
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4
Mix dry ingredients into wet and stir until just moistened. Let batter stand for 10 minutes so that the coconut flour can start to absorb the liquid.
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5
While batter stands, make the filling and streusel.
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6
For the filling, mix pecans and coconut sugar in a small bowl and set aside.
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7
For the struesel topping, mix pecans, coconut sugar, coconut flour and cinnamon. Add melted oil and use your hands to mix until crumbly.
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8
To assemble the bread, pour half the batter into the prepared loaf pan. Sprinkle with the pecan filling until batter is totally covered. Spoon remaining batter on top of the pecan filling carefully and smooth out evenly. Sprinkle the top with the streusel, making sure it is evenly dispersed.
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9
Bake for 45-55 minutes until dark golden brown and a tooth pick inserted in the center comes out clean. Let cool in the loaf pan completely and then slice and devour!
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10
Note: As with all gluten-free baking, please weigh flour to ensure results.
