CINNAMON CRUNCH BANANA BREAD

I really don’t think there is a home baked goodie better than a warm banana bread with butter. Heavy on the butter on each slice but this one I added a little cinnamon sugar topping just before baking to give it a little crunch and it comes out so buttery and elevates a normal banana bread to a speciality bread. I also made this one dairy and gluten free before baking unless you add the butter at the end (which I highly recommend) however besides that the bread itself is made without gluten or dairy! The main sweetener in this recipe is the bananas and maple syrup and the sugar topping is coconut sugar because I try to sweeten with sugar alternatives or naturally derived sugars.

What you’ll need:

3 super ripe bananas

1/3 cup melted coconut oil

2 eggs

1/2 cup maple syrup

1 teaspoon vanilla bean paste

1/2 cup almond flour

1 cup gluten free flour

Pinch of sea salt

1 teaspoon baking powder

1 Tablespoon cinnamon

1/3 cup coconut sugar 

1  teaspoon cinnamon 

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How you’ll make it:

Preheat oven to 350 and line a bread pan with parchment paper and spray with olive oil spray. In a mixing bowl mash the bananas, add in coconut oil, eggs, maple syrup and vanilla bean paste, stir. 

Add all the dry flours, salt, baking powder and  fold in the batter until all mixed. Transfer to your pan and sprinkle the top with the coconut sugar and cinnamon mixture. 

Bake at 350 for 35-45 minutes or until it passes the toothpick test. Let cool and cut, you can drizzle with melted butter, coconut oil or as it!