Get the Recipe: Cinnamon Crunch Banana Bread
This cinnamon crunch banana bread has a delicious cinnamon topping! The bread is soft, fluffy, and moist. It tastes like the famous Panera cinnamon crunch bagels. This loaf is super quick and easy to make!
Ingredients
Banana Bread
- 3 ripe bananas, mashed
- ⅓ cup melted coconut oil
- 2 eggs
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup almond flour
- 1 cup gluten free flour
- 1 tsp sea salt
- 1 tsp baking powder
- 1 tbsp cinnamon
Cinnamon Topping
- ⅓ cup coconut sugar
- 1 tsp cinnamon
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. 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. Stir together.
- Then, add in the almond flour, gluten free flour, sea salt, baking powder, and cinnamon. Stir together.
- Transfer the batter to the lined loaf pan. Smooth into an even layer.
- Sprinkle the coconut sugar and cinnamon on top.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Finally, remove from the oven. Fully cool before slicing and serving.
Notes
- Use brown or brown spotted bananas for the best natural sweetness.
- If you are not gluten free, feel free to substitute the gluten free flour with all purpose flour.
- In addition, feel free to replace the coconut sugar with light brown sugar.
- Allow the bread to cool before slicing into.
- Store in an airtight container for up to 3 days at room temperature.
- Check out all of my kitchen favorites!
Calories: 301kcal, Carbohydrates: 43g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 375mg, Potassium: 225mg, Fiber: 4g, Sugar: 23g, Vitamin A: 91IU, Vitamin C: 4mg, Calcium: 97mg, Iron: 1mg