Cinnamon Crunch Banana Bread (gf, df, healthier)
This healthy cinnamon crunch banana bread tastes like coffee cake and banana bread had a baby. Topped with a crunchy cinnamon, granola-like topping, this recipe is about to be your favorite way to make banana bread.
Ingredients
For the bread:
- 2 ripe bananas 1 cup of mashed banana
- 2 large eggs
- ¼ cup maple syrup
- 2 tbsp coconut sugar or brown sugar!
- 1 tsp pure vanilla extract
- 1 cup plus 2 tbsp of almond flour
- ½ cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
For the cinnamon crunch topping:
- ¼ cup rolled oats use gluten free if needed!
- 3 tbsp coconut sugar or brown sugar
- 3 tbsp olive oil
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350° F. Grease a 1 lb baking loaf pan and set aside.
- In a large bowl, mash the 2 ripe bananas until smooth. Add the maple syrup, eggs, and vanilla extract. Whisk to combine.
- Next, add the coconut sugar, almond flour, oat flour, baking powder, baking soda, salt, and cinnamon. Stir with a wooden spoon until just combined. Set aside and allow the oat flour to absorb the liquid while you make the topping.
- In a small bowl, add all the topping ingredients. Mix until the oats are fully coated in the olive oil and coconut sugar.
- Pour the banana batter into the loaf pan and sprinkle with the cinnamon crunch topping. Bake for 30 minutes or until the center comes out clean with a toothpick.
- Let the bread cool for at least 30 minutes (I know, it's too long. But it will help the bread hold it's shape better since we aren't using traditional flour this extra cooling time is crucial!). Slice and enjoy! Keep leftovers fully sealed.