Despite a blazing heat wave and multiple earthquakes rolling through Los Angeles on Wednesday, I decided to turn on my oven and bake banana bread.
Because when you have two overripe bananas sitting on your counter, that's just what you do.
But then I added a buttery pecan streusel topping.
Like all banana bread, this was way better the second day. Everything just sets together and moistens and the streusel topping kind of absorbs into the rest of the bread and doesn't just crumble off when you try to cut it. But I understand if you don't have the patience to wait a full day, and you try to eat it right out of the oven. Because that's what I did.
Coconut Flaxseed Banana Bread with Pecan Streusel Topping
[makes 1 loaf]
2 cups flour
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1.5 tsp cinnamon
1/2 c ground flax seeds
1/2 c shredded unsweetened coconut
2 ripe bananas, mashed
1/2 c greek yogurt
2 eggs, beaten
1/2 c coconut oil
1 tsp vanilla
1 cup sugar
1/4 c milk
1/4 c packed brown sugar
3 tbsp flour
2 tbsp butter
1/2 c chopped pecans
2. In medium bowl, mix bananas, yogurt, eggs, coconut oil, vanilla, sugar and milk. Pour wet ingredients into dry. Mix gently until just combined. Pour into greased loaf pan.
3. For topping, mix brown sugar and flour in a small bowl. Cut in butter with a pastry blender or fork until mixture is course and crumbly. Stir in pecans. Spread on top of batter in loaf pan.
4. Bake at 350 degrees F for 1 hour, or until toothpick inserted in center comes out clean. Let cool in the pan for 10 minutes, then on a rack. Once cool wrap in plastic wrap and store overnight. Slice and enjoy the next day.