Cinnamon Crunch Banana Bread
This delightful sweet bread combines ripe bananas with warm cinnamon and coconut sugar for a satisfying treat.
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
- 3 ripe bananas mashed
- 1/3 cup coconut oil melted
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1 cup gluten-free flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/3 cup coconut sugar
- 1 teaspoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a standard bread pan with parchment paper.
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, eggs, maple syrup, and vanilla. Mix until smooth.
- Add the almond flour, gluten-free flour, sea salt, baking powder, and cinnamon. Mix until just combined.
- Pour the batter into the lined loaf pan and smooth the top.
- In a small bowl, combine coconut sugar and cinnamon. Sprinkle generously over the batter.
- Bake for 35 to 40 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.