Description
This Cinnamon Crunch Banana Bread is a moist and flavorful loaf featuring ripe bananas, a fragrant cinnamon swirl, and a crunchy cinnamon streusel topping. Perfectly balanced with natural sweetness from maple syrup and enhanced by warm spices, this bread is ideal for breakfast or an afternoon treat.
Ingredients
Units
Scale
Banana Bread Base
- 3 ripe bananas, mashed
- 2 medium eggs
- 1/4 cup coconut oil, melted and cooled
- 2 tablespoons maple syrup
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cinnamon Swirl
- 2 tablespoons coconut oil, melted
- 2 tablespoons white sugar
- 1 tablespoon ground cinnamon
Streusel Topping
- 2 tablespoons white sugar
- 1.5 teaspoons ground cinnamon
- 4 tablespoons oats (quick, minute, or rolled)
- 3 tablespoons all-purpose flour
- 2 tablespoons coconut oil, softened
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a rectangle loaf pan with parchment paper to prevent sticking and allow easy removal after baking.
- Combine Dry Ingredients: In a mixing bowl, gently mix the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate medium bowl, mash the ripe bananas thoroughly, then add the eggs, melted coconut oil, maple syrup, milk of choice, and vanilla extract. Whisk all ingredients until the batter is smooth and uniform.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet banana mixture, folding gently to avoid overmixing. Stir just until combined to maintain a tender crumb.
- Prepare Cinnamon Swirl: In a small bowl, mix together the melted coconut oil, white sugar, and ground cinnamon to create the cinnamon swirl mixture.
- Layer Batter and Swirl: Pour about one-third of the banana bread batter into the prepared loaf pan. Spoon half of the cinnamon sugar swirl over the batter and gently swirl it in using a knife or skewer. Repeat layering with another third of the batter and the remaining cinnamon sugar swirl. Finish by pouring the last third of batter on top without adding any more swirl.
- Make Streusel Topping: In another small bowl, combine the white sugar, ground cinnamon, oats, all-purpose flour, and softened coconut oil. Mix with a fork until the streusel forms crumbly clumps.
- Add Streusel and Bake: Sprinkle the streusel topping evenly over the loaf batter’s surface, gently pressing it into the batter so it sticks during baking. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your cinnamon crunch banana bread.
Notes
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Do not overmix the batter to avoid dense bread; mix until just combined.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use your preferred milk, such as almond, soy, or dairy milk, depending on dietary needs.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 180
- Sugar: 9g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
