Cinnamon Crunch Banana Bread

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

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