Name: Banana Nut Bread with Honey Butter
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf (about 10 slices)
Ingredients: 1 1/2 cups gluten-free all-purpose flour; 3/4 cup maple sugar*; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 ripe bananas; 1 tablespoon ground flaxseed + 3 tablespoons water; 1 teaspoon vanilla; 1/4 cup coconut oil, melted; 1/2 cup chopped pecans; 2 tablespoons gluten-free all-purpose flour; 2 tablespoons maple sugar; 2 tablespoons finely chopped pecans; 2 tablespoons grass-fed butter or plant butter, melted; 1 cup unsalted plant butter, softened; 3 tablespoons raw honey*

Banana Nut Bread with Honey Butter

Soft, gluten-free banana nut bread smothered in whipped honey butter — the best excuse to let your bananas go a little too brown.

A sliced loaf of banana nut bread with a bowl of whipped honey butter

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Servings

1 loaf (about 10 slices)

My kids go through bananas so fast that I always end up with a few extra browning on the counter — which, honestly, is exactly what I'm hoping for. Nothing gets my brain moving in the kitchen faster than a bunch of overripe bananas.

While I waited for this loaf to cool, I started daydreaming about whipped honey butter and got a little too excited about the pairing. I wanted the honey butter sweet, but not so sweet it drowned out the bread — my husband, who tried to decline a slice, ended up asking for seconds of both.

Ingredients

1 1/2 cups gluten-free all-purpose flour
3/4 cup maple sugar*
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1 tablespoon ground flaxseed + 3 tablespoons water
1 teaspoon vanilla
1/4 cup coconut oil, melted
1/2 cup chopped pecans

For the Streusel Topping (optional)

2 tablespoons gluten-free all-purpose flour
2 tablespoons maple sugar
2 tablespoons finely chopped pecans
2 tablespoons grass-fed butter or plant butter, melted

For the Honey Butter

1 cup unsalted plant butter, softened
3 tablespoons raw honey*

Instructions

1Preheat oven to 350 degrees.
2In a blender, combine the bananas, vanilla, oil, and flaxseed mixture, and puree until smooth.
3Combine the wet and dry ingredients (except the pecans) in a mixing bowl or standing mixer and beat at medium speed for 1 minute, until well combined.
4Stir in the chopped pecans, then spoon the batter into a greased loaf pan.
5If using the streusel, toss the topping ingredients together and sprinkle over the batter before baking.
6Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
7Cool on a rack before removing the loaf from the pan and slicing.
8For the honey butter, beat the butter at medium/high speed for about 2 minutes, add the honey, and beat for 1 more minute. Store in the refrigerator.