Cinnamon Crunch Banana Bread
This cinnamon crunch banana bread is a family favorite! It's super moist and fluffy with a gorgeous crunch on top.
Equipment
- Loaf pan
- mixing bowls
- whisk
- spatula
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 2 tablespoons cinnamon for filling and topping
- ½ cup sugar for filling and topping
Wet Ingredients
- 2 large bananas mashed
- 2 large eggs or flax eggs
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
Baking Instructions
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl, add the cinnamon and sugar and mix.
- In a large mixing bowl, combine the almond flour, baking powder, brown sugar, and salt. In a separate bowl, combine the bananas, eggs, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup.
- Transfer ⅓ of the batter to the lined pan and sprinkle ¾ of the cinnamon/sugar mixture. Fill with the remaining banana bread batter and top with remaining cinnamon and sugar.
- Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
- Allow the bread to cool in the pan completely before slicing and serving.
Notes
Leftovers can be stored in the refrigerator, covered, for up to 7 days. Place slices in a ziplock bag to freeze for up to 6 months.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 21gProtein: 5gFat: 15gSodium: 97mgPotassium: 102mgFiber: 3gSugar: 14gVitamin A: 63IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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