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Cinnamon Crunch Banana Bread

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Moist and fluffy banana bread with a swirl of gooey cinnamon sugar inside, all topped with a crunchy nutty streusel and drizzled with maple glaze. The perfect balance of crunchy, tender, sweet and spicy in every bite. It’s vegan, gluten-free and comes together easily.

Ingredients

Banana bread

  • 1 cup oat flour (80 g)
  • 1 cup brown rice flour (130 g)
  • 1/2 cup almond meal (40 g)
  • 2 tbsp cane sugar (40 g)
  • 2 tsp baking powder (11g)
  • 1/4 tsp salt
  • 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water)
  • 2 large ripe banana (200 g)
  • 1/4 cup plant based milk (60 ml)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1/4 cup maple syrup (65 g)
  • 1/4 cup coconut oil, melted (45 g)
  • 1 tsp vanilla extract

Cinnamon sugar

  • 1/4 cup coconut or brown sugar (30 g)
  • 2 tsp ground cinnamon

Streusel topping

  • 3/4 cup oat flour (70 g)
  • 1/2 cup coconut or brown sugar (60 g)
  • 2 tsp ground cinnamon
  • 1/3 cup chopped pecan (40 g)
  • 1/4 cup vegan butter (40 g)

Maple glaze

  • 1/4 cup almond butter (50 g)
  • 1 tbsp maple syrup
  • 1 tbsp melted coconut oil

Instructions

  1. Preheat the oven to 350F/180°C, and grease and line a standard 9×5 inch loaf pan with parchment paper. Allow the paper to hang off the sides to make it easier to remove.
  2. Prepare the cinnamon sugar by stirring together the sugar and ground cinnamon. Set aside.
  3. In a medium bowl, whisk oat flour, rice flour, almond meal, sugar, baking powder, and salt.
  4. Make the flax eggs by whisking the ground flax seeds with the water in a small bowl. Let sit for 5 minutes to thicken.
  5. Mix the milk with apple cider vinegar, whisk and let the milk thicken for 2 minutes.
  6. Peel then mash the bananas in a large bowl using a fork, to reach a coarse purée. Add the thickened milk, maple syrup, melted coconut oil, vanilla and the flax eggs. Whisk well to combine.
  7. Add the dry ingredients to the wet ingredients and gently fold the batter using a rubber spatula, until just combined. Do not over-mix the batter.
  8. Pour half the batter into the prepared pan and sprinkle over all the cinnamon sugar mix. Spoon the remaining batter over the top and spread it out evenly.
  9. Make the streusel topping. In a small bowl, stir together the flour, sugar, cinnamon and chopped pecan. Add the partially melted vegan butter and using a spatula, mix until combined and you reach a crumble-like consistency. Sprinkle the streusel topping evenly on top of the batter to fully cover.
  10. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. If the topping shows signs of burning or browning too quickly, cover the bread loosely with a foil and continue to bake.
  11. Remove to a rack and let the banana bread cool in pan for 20 minutes. Using the edges of the paper, lift the bread to pull off from the pan. Place on a rack and let cool completely before slicing.
  12. Make the maple glaze by mixing together the ingredients. Drizzle on top of the banana bread before serving.

Notes

  1. Storage – Once completely cooled, store the banana bread in an airtight container on the counter for up to 4 days. You can also wrap the whole banana bread in plastic wrap to retain the moisture and keep it longer. You can also freeze strawberry banana bread and keep it for 3 months.
  2. Make your own oat flour by blending rolled oats until you get a very fine flour consistency.
  3. The baking time can vary depending on your oven. To make sure your banana bread is baked, insert a toothpick or a knife into the banana bread and pull it out. If it comes out clean, the bread is ready.

Find it online: https://earlybrawd.com/cinnamon-crunch-banana-bread/