Cinnamon Crunch Bread


5 from 560 votes
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This cinnamon crunch bread is super moist on the inside but topped with a gorgeous cinnamon CRUNCH! No butter, no eggs, and no grains needed, it’s healthy enough to have for breakfast!

cinnamon swirl banana bread

I purposely buy an excess of bananas, so I have an excuse to make a banana bread with the overripe ones.

There surely is an unwritten rule in which overripe bananas MUST turn into banana bread. It’s no secret that I am abiding by this rule, as evidenced by the plethora of variations I have, including blueberry banana bread, raspberry banana bread, and a chocolate chip banana bread.

To change things up, I wanted to explore some different flavors. One of my favorite combinations is cinnamon and banana. Inspired by my almond flour banana bread and keto cinnamon bread, I combined the two to create this delicious loaf!

Recipe highlights

  • It’s secretly healthy! This entire recipe requires just two tablespoons of sugar, and you can easily substitute them for sugar free alternatives.
  • There is no butter or eggs needed, which are pretty standard for most banana bread recipes (except for the best vegan banana bread!).
  • It’s got a lovely cinnamon swirl through the middle AND on top, ensuring you get a lovely dose of that cinnamon sugar hit with every bite!

The texture ticks all the boxes too- It’s soft and moist in the middle, but has a lovely crunchy topping. It’s full of cinnamon flavor and has hints of banana, without being overpowering.

This is the kind of quick bread that can pass as both dessert or breakfast and takes minimal prep. I love baking two loaves at a time and freezing one to enjoy later down the track!

Ingredients needed

For the bread.

  • Almond flourBlanched almond flour or superfine almond flour. Avoid using almond meal as it will yield a gritty and dense loaf. 
  • Baking powder– Leavening agent to give the bread some fluffiness and rise.
  • Salt– Brings out the overall sweetness of the bread. 
  • Brown sugar– Provides sweetness and a subtle molasses flavor. Coconut sugar or a brown sugar substitute can also be used. 
  • Bananas– Overripe and spotty bananas are a must for banana bread!
  • Coconut oil– Refined coconut oil measured in its melted state. If you like, you can use unsalted butter. 
  • Eggs OR flax eggs– Both work perfectly for this recipe.
  • Vanilla extract– Gives the bread a subtle vanilla flavor. 

For the cinnamon crunch topping.

  • Cinnamon– The key ingredient to give it the lovely sweet cinnamon flavor. 
  • Sugar– White sugar or a sugar substitute. 

How to make cinnamon crunch bread

Start by adding the dry ingredients into a large mixing bowl and whisk together. In a separate bowl, add the bananas, coconut oil, eggs (or prepared flax eggs) and vanilla extract. Combine the wet and dry ingredients and mix until combined.

Next, whisk together the cinnamon and sugar until combined. Transfer 1/3 of the batter into a lined loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture. Pour the remaining batter on top and sprinkle any remaining cinnamon sugar.

Now, bake the bread for 45-55 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely, before slicing and serving.

Dietary swaps and substitutions

  • Vegan cinnamon swirl banana bread. Swap out the eggs for flax eggs. To make the flax eggs, combine 2 tablespoons of ground flaxseed in 6 tablespoons of water and let it sit for 10 minutes until a gel is formed.
  • Make it sugar free. Replace the sugar in both the batter and the topping with a brown sugar substitute.
  • Add some mix-ins. Fold through some walnuts, pecans, or even some chocolate chips into the batter.
  • Lower the carbs. As this recipe uses almond flour, it’s already lower carb than most cinnamon swirl banana breads out there. However, to cut the carbs even more, you can use sugar substitutes.

Tips to make the best recipe

  • The riper your bananas are, the sweeter the bread will be. If you prefer a sweeter bread, you can add an extra tablespoon or two of sugar to the batter.
  • Oven makes and models differ, so you may need to bake for a few extra minutes. This banana bread is super moist, so it will not be overly fluffy and dense. 
  • You can omit the cinnamon swirl throughout and leave it for just the topping.

Storing and freezing instructions

  • To store: Leftovers can be stored in the refrigerator, covered, for up to 7 days.
  • To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.

More banana bread recipes to try

Cinnamon crunch banana bread

Frequently Asked Questions

Can I replace the almond flour?

This recipe has not been tested using an alternative flour. If you cannot tolerate almond flour, try a banana bread recipe made with coconut flour or all purpose flour.

Can I substitute the bananas?

You can substitute the banana for pumpkin puree or unsweetened applesauce. You will need to add some sweetener or maple syrup to compensate for the lack of sweetness.

Is cinnamon swirl banana bread healthy?

Each slice of this bread yields less than 200 calories and is higher in fiber and protein that most banana bread recipes out there.

cinnamon swirl banana bread recipe

Cinnamon Crunch Bread

5 from 560 votes
This healthy cinnamon crunch bread is moist and soft in the middle with a crunch topping! No eggs, no butter, and no grains needed, it's healthy enough for breakfast!
Servings: 12 Slices
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes


For the cinnamon filling and topping


  • 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 your dry ingredients and mix well. In a separate mixing bowl, add your bananas, eggs (or flax eggs), melted coconut oil, and vanilla extract and mix well. Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup. In a small bowl, whisk the cinnamon and sugar for the swirl and topping.
  • Transfer 1/3 of the batter to the lined pan. Sprinkle 3/4 of the cinnamon/sugarr mixture. Fill with the remaining banana bread batter. 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.


* I used a brown sugar substitute
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 7 days.
TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.


Serving: 1SliceCalories: 142kcalCarbohydrates: 8gProtein: 12gFat: 8gPotassium: 2mgFiber: 4gVitamin A: 100IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 560 votes (551 ratings without comment)

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Recipe Rating


  1. Can I add protein powder to this recipe? If so, I assume I’d substitute the protein powder for flour but how much protein powder can I use? Love your recipes Arman.

  2. 5 stars
    This is the BEST Banana bread recipe! My banana breads are usually a huge fail, but this came out perfect! So moist and delicious! Definitely a keeper!

  3. 5 stars
    I am not sure what happened but my bread didn’t raise at all. As this was the first time I made it I am not sure if it was my baking powder or if the batter was to thick. It was more of a spreadable consistency. That said the flavor was awesome. I will try again with fresh baking powder and make it a thinner consistency. I gave it a 5 star for the flavor

  4. 5 stars
    I made this recipe as written, and it’s excellent! I was pleasantly surprised by the crumb of this bread considering it’s all almond flour. Love that it’s quick to make. Definitely adding into our breakfast/snack rotation!

  5. Loved this, making more! Just wondering, how did your sugar on the top not burn?? I used an alternative, but it totally burnt. It was a stevia blend sugar.

  6. If I’m understanding correctly, the topping is made with regular (white) sugar and cinnamon, not brown sugar?

    And the brown sugar in the recipe gets mixed in with the dry ingredients?

    **I’m using monkfruit sugar for both, to keep recipe keto.

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