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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!
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 flour– Blanched 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
- Keto banana bread
- Coconut flour banana bread
- Eggless banana bread
- 3 Ingredient banana bread
- Flourless banana bread
Frequently Asked Questions
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.
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.
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 Crunch Bread
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 2 tablespoon brown sugar * See notes
- 1/4 teaspoon salt
- 2 large bananas mashed
- 2 large eggs or flax eggs
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- 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.
You are a bloody genius!!!!
what can you replace the bananas with.?
You could try pumpkin or applesauce 🙂
This recipe looks delicious! How much apple sauce to substitute for bananas?
This is The Best cinnamon banana bread! I did add a little monk fruit to make it a bit sweeter. I’m gen x so I grew up with this type of bread very sweet so that’s what my taste buds want. No other changes, and oh my goodness! So good!
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.
This is delicious! I didn’t use the entire amount of sugar/cinnamon mix and it was still plenty (used maybe 2/3 of it).
I just made this for a potluck and it was a huge hit. Usually people avoid the healthier options, but this was scarfed down over the regular blueberry muffins! I mixed up half turbinado and half Besti brown sugar substitute, but I only ended up using about 60% of it – it was still plenty sweet for everyone. I also adjusted for high altitude and did 375 degrees for 39 minutes.
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!
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
Your recipes are always wonderful, but I cannot locate where I can print them. My recipes open in your app and I don’t see a print icon there. What am I missing?
Everyone loved it! ❤️
I’m also looking for delicious low carb recipes and you’re recipes are the best
This is wonderful thank you
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!
Amazing bread. I use 4TBSP butter instead of coconut oil. Turned out great. Don’t notice a difference
This is delicious, will make again. I added some walnuts.
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.
It could be the brand you used 🙂
Can you use oat flour instead of almond?
You could experiment and see!
Muffins instead of loaf of bread? What cooking time would you recommend?
Probably 14-15 minutes, and check from that time onwards every minute
I love your recipes!! But could I make this bread into muffins? Also, some of your recipes call for Alluse…is there a subsitute for that? (I have to have it gluten free)
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.
That is correct.
What did you use to glaze the top?
Just powdered sugar and water.
Hi do you know how many grams of sugar and sodium are in this bread? Thanks Michelle
I’m not sure 🙂
Can I use Bob’s Red Mill paleo baking flour instead of almond flour?
You could try!
I can’t use coconut anything (allergy) what can I substitute?
This recipe has only been made as written, you are welcome to experiment with substitutions.
Can you use a bread machine to make this recipe?
I haven’t tried, feel free to experiment and see
Can I half the recipe?
Haven’t tried!
This was SO GOOD and so easy! I am vegan, but not gluten free or Paleo, and I still found this delicious.
This is amazing and I can’t stop eating it!! My 16 year old who NEVER likes healthy recipes LOVES this bread. I cut back on the sugar in the cinnamon swirl and it’s still delicious. I will definitely be making this again! I find so many recipes here that are healthy AND good.
Can I use all purpose flour? Thanks!
I haven’t tried, but I don’t see why not!
I followed the recipe exactly and it turned out amazing! Very moist and cinnamonyyy. So good and easy to make!
can you use chia seeds instead of flax for the egg substitute?
I haven’t tried feel free to experiment and see!
This was a yummy recipe that I will make again. I want to check out your other recipes too ❤️
I am surprised at how good this is!! I have made ‘healthy versions’ of things before and my husband always avoids them like the plague. He saw this and wanted to try – he actually finished the peice! It’s such a good taste and consistency! I did need to bake for an hour but hasn’t preheated the oven (oops) so that probably why!!
😀 LOVE IT!!!!!!! Thanks, Drea xx
Absolutely delicious. Made it this afternoon and 3 slices gone and it hasn’t come off the cake rack yet! Will definitely be making this again.
I LOVE THAT! Thanks, Joy! 🙂
Can I use Almond meal instead of flour?
If you don’t mind the bread being a tad more nutty, sure! 🙂
this was truly delicious! i had to hold back from eating the whole thing
😀 LOVE IT!
Thank you for creating & sharing all these recipes! I am in heaven. Much appreciated 🙂
Ah, cinnamon swirl banana bread sounds like such a splendid morning treat! I just might eat nothing but the crust because of the cinnamon, sugar, and crunch–it sounds perfect with a little maple syrup and peanut butter too!
I’ve been following you for a while and love your recipes. You use Almond flour a lot. If someone has an intolerance specifically to almonds what other flour can be used as a substitute?
I’ve tried it only as written, you could try wholewheat flour and see how it works.
This is the best banana bread ever. I added some walnuts just because.
Can two eggs be substituted for the flaxseed eggs?
You sure can 🙂
Thank you! I’m going to make this with strained pumpkin, would you happen to know the measurement equivalent of 2 mashed bananas?
Not sure, feel free to experiment and see 🙂
I have a allergy to flax seed is there another ingredient that I could use?
Whole eggs work too.
I know this was 4 years ago but the answer is ground chia seeds!