Cinnamon Crunch Banana Bread
Moist and flavorful Cinnamon Crunch Banana Bread with a crunchy topping, perfect for breakfast or snacks.
Equipment
- 9x5 loaf pan
Ingredients
Batter Ingredients
- 3 large ripe bananas Use very ripe bananas for best results.
- ⅓ cup oil of choice Olive oil works well.
- 2 eggs Or 2 flax eggs for a vegan option.
- ¼ cup agave syrup Can substitute with maple syrup or brown sugar.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Or white whole wheat flour.
- 1 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
Cinnamon Crunch Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Baking Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5 loaf pan and line with parchment for easy removal.
- Stir granulated sugar and cinnamon together for the topping. Set aside.
- Whisk all-purpose flour, almond flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Mash bananas in a large bowl. Add oil, eggs (or flax eggs), sweetener, and vanilla. Whisk until combined.
- Add dry ingredients to the wet mixture and stir just until no dry flour remains.
- Pour batter into the loaf pan. Sprinkle half the cinnamon topping over the batter, swirl lightly with a knife, then add the remaining topping.
- Bake for 45 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out, slice, and serve warm or at room temperature.
Notes
Do not overmix the batter. Stir just until combined for a tender crumb. Store covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze slices up to 2 months.
Nutrition
Serving: 1sliceCalories: 278kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 33mgSodium: 247mgPotassium: 281mgFiber: 3gSugar: 19gVitamin A: 75IUVitamin C: 4mgCalcium: 101mgIron: 2mg
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