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Cinnamon Crunch Banana Bread

Cinnamon Crunch Banana Bread

This delightful sweet bread combines ripe bananas with warm cinnamon and coconut sugar for a satisfying treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 loaf
Calories 250 kcal

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.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.
Keyword banana bread, Cinnamon