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Emily Grace Food

Emily Grace Food

Emily Grace Food
  • Home
  • About
  • Recipe Index
    • Breakfast
      • Porridge
      • Smoothie Bowls
    • Snacks & Sides
      • Nut Butter
    • Dessert & Sweets
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Cinnamon Crunch Banana Bread

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Had some overripe bananas so thought I would make another loaf of banana bread. The cinnamon crunch is the perfect addition to what’s already an amazing thing. Just smear some salted butter on top 🥲🤧💖

DF RSF
Ingredients:
Banana Bread:
1 cup wholemeal plain flour
1 tsp cinnamon
1/2 cup coconut sugar
1/4 cup almond butter
1/4 cup coconut yoghurt
1 tsp baking powder
Pinch sea salt
2 eggs
3 ripe bananas

Crumb topping:
1 tbsp coconut oil
1/4 tsp cinnamon
2 tbsp coconut sugar
4 tbsp oat flour

Method:
1. Preheat the oven on 180°C
2. Blend together the almond butter (needs to be a runny kind for yummy moist banana bread), coconut yoghurt, and sugar until combined well
3. Add in the eggs and combine
4. Then break up the bananas and add to the mixture, slowly blend them in (you want the mixture to still be pretty chunky)
5. In a separate bowl, whisk together the dry ingredients
6. Add the dry mixture into the wet, small part at a time, and mix together
7. Grease the baking pan and pour in the mixture
8. Tap to remove bubbles
9. Combine cinnamon, oat flour, coconut sugar
10. Mix in the coconut oil until crumbly, sprinkle over the batter until coated evenly
11. Bake in the oven for 45 minutes or until a skewer comes out clean
12. Allow to cool in the baking pan, tip upside down onto a cooling rack and completely cool before slicing

Cinnamon Crunch Banana Bread
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Cinnamon Crunch Banana Bread

Servings

10

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • Banana Bread
  • 1 cup wholemeal plain flour

  • 1 tsp cinnamon

  • 1/2 cup coconut sugar

  • 1/4 cup almond butter

  • 1/4 cup coconut yoghurt

  • 1 tsp baking powder

  • Pinch sea salt

  • 2 eggs

  • 3 ripe bananas

  • Crumb Topping
  • 1 tbsp coconut oil

  • 1/4 tsp cinnamon

  • 2 tbsp coconut sugar

  • 4 tbsp oat flour

Directions

  • Preheat the oven on 180°C
  • Blend together the almond butter (needs to be a runny kind for yummy moist banana bread), coconut yoghurt, and sugar until combined well
  • Add in the eggs and combine
  • Then break up the bananas and add to the mixture, slowly blend them in (you want the mixture to still be pretty chunky)
  • In a separate bowl, whisk together the dry ingredients
  • Add the dry mixture into the wet, small part at a time, and mix together
  • Grease the baking pan and pour in the mixture
  • Tap to remove bubbles
  • Combine cinnamon, oat flour, coconut sugar
  • Mix in the coconut oil until crumbly, sprinkle over the batter until coated evenly
  • Bake in the oven for 45 minutes or until a skewer comes out clean
  • Allow to cool in the baking pan, tip upside down onto a cooling rack and completely cool before slicing
Total
83
Shares
Share 0
Tweet 0
Pin it 83
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Emily Gough

I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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Emily Gough
I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring…

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Emily Grace Food
I’m Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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