This recipe is one of our favorites! We take classic banana bread to a whole new level with a nutty Coconut Cardamom streusel twist.

If you’d prefer, you can substitute all-purpose flour for the coconut flour, and we promise you it’ll still taste great. Find this recipe, and many more sweet & savory nut butter recipes in our cookbook, Nut Butter

Ingredients:

• 1/4 cup coconut oil, plus extra for the pan
• 4 eggs
• 3 bananas
• 1/2 teaspoon vanilla extract
• 3/4 cup Cardamom Almond-Cashew Nut Butter, divided
• 3/8 cup coconut sugar, divided
• 1/2 cup coconut flour 
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup gluten-free rolled oats, divided

Directions:

1. Preheat the oven to 350F. Grease a 9 by 5-inch loaf pan with coconut oil.
2. In a large mixing bowl, whisk the eggs.
3. Add the bananas and mash with a fork, or use a hand mixer to incorporate.
4. Melt the coconut oil in the microwave if it’s not already a liquid at room temperature. Add to the mixing bowl, along with the vanilla, 1/4 cup nut butter and 1/4 cup coconut sugar.
5. Beat on high for two to three minutes, or mix by hand until all the ingredients are fully incorporated.
6. Stir in the coconut flour, baking soda, baking powder, salt and 1/2 cup oats.
7. Transfer to the prepared pan.
8. Make a streusel using the remaining 1/8 cup coconut sugar, 1/4 cup oats, and remaining 1/2 cup nut butter. Stir together and sprinkle over the top of the dough.
9. Bake for 50 to 55 min (covered with aluminum foil) until brown, or a toothpick inserted comes out clean. Store in an airtight container for up to 5 days.