I don’t know how many more banana bread recipes you need - but this is one of my favorite ones I have made. It combines my love for both banana bread and cinnamon coffee cake! I always made banana bread when I was younger and my mom always had homemade coffee cake around the house, especially on the weekends. It was to die for!!
For this recipe, I decided to combine them both! The banana bread is light and fluffy with a slightly sweet cinnamon coconut sugar streusel sprinkled over the top. It is very easy to make tastes amazing heated up, lathered with nut butter or coconut butter. It makes the perfect dessert, afternoon/mid morning snack, or with your morning coffee.
I haven’t tested out any other subs for the recipe, but you can try to replace the almond flour with either coconut or oat flour if you are allergic to nuts! The peanut butter however, in the recipe, can be subbed for any other nut or seed butter. I love the taste of maple syrup, but feel free to use honey or any liquid sweetener of choice - knowing that it make change the texture or taste of the end result!
For this you will need two bowls, 1 hour, and a few simple ingredients! The banana bread will last up to one week in the fridge, or you can slice it and individually wrap them to store in the freezer for over a month.
Yields about 10 slices
3 ripe bananas, mashed (small or 2 medium/large ones)
1/4 cup maple syrup
1/2 tbsp. vanilla
1/4 cup almond flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup creamy peanut butter (or sub)
pinch of sea salt
For the cinnamon sugar oatmeal streusel:
4 tbsp. almond flour
1/4 cup melted coconut oil
3 tbsp. coconut sugar or brown sugar
2-3 tbsp. quick cooking oats
dash of cinnamon
pinch of sea salt
Preheat your oven to 350 degrees. Spray or grease a 9x13 baking dish with spray (or coconut oil).
In your food processor, mixer, or vitamix- blend together: bananas, peanut butter, maple syrup, vanilla and eggs. Blend until smooth.
Add to the mix: the almond flour, baking soda, baking powder, sea salt, cinnamon. Blend until combined.
Pour the mixture into your prepared pan.
In a small bowl, mix the streusel ingredients until combined.
Evenly spread over the top of the cinnamon coffee cake banana bread.
Bake in the oven for about 1 hour at 350 degrees. Check after 45 minutes, if your knife comes out clean - the bread is done! If not, bake for another 10 minutes or so.
Allow to completely cool before slicing!
Keeps up to one week in the fridge.