Cinnamon Crunch Banana Bread

This cinnamon crunch banana bread is such a family favorite! It's super moist and fluffy in the middle with a gorgeous crunch on top. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 220kcal

Author Arman Liew

Ingredients

2 cups almond flour
1 teaspoon baking powder
2 tablespoon brown sugar
1/4 teaspoon salt
2 large bananas mashed
2 large eggs or flax eggs
1/4 cup coconut oil melted
1 teaspoon vanilla extract

For the cinnamon filling and topping

2 tablespoon cinnamon
1/2 cup sugar

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 the almond flour, baking powder, brown sugar, and salt and mix well. In a separate mixing bowl, add the bananas, 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.

Video

Notes

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.

Nutrition