There are few breads I meet that I don’t like! When I was home last week on vacation I got around to making a few and this one came out the best. Delicious and fluffy banana bread, with a crunchy cinnamon topping! Is there a bread you love to make? Pumpkin, zucchini, chocolate? The perfect way to use up those overripe, brown bananas, regardless! I don’t think anyone can resist a slice of warm, out of the oven homemade bread, do you? Yum!
Serves 8
Ingredients:
for the bread:
- 2 ripe bananas
- 6 eggs
- 1/3 cup non dairy milk (I used unsweetened coconut)
- 1/4 cup honey
- 3/4 cup coconut flour
- 1/4 cup almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
for the crumble topping:
- 3 tablespoons walnuts
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted, plus more for greasing
- 2 tablespoons honey
- 1 tablespoon cinnamon
Instructions:
1. Preheat the oven to 350 degrees (grease standard loaf pan with coconut oil).
2. Add all bread ingredients to food processor and pulse until smooth.
3. Pour batter into the loaf pan.
4. In a small bowl, combine crumble ingredients and disperse evenly on the top of the batter.
5. Place the bread in the oven for 50-60 minutes (or until a fork comes clean). Allow to cool before serving!
Nutritional Information: Calories: 312 Fiber: 8g Sugar: 15g
gluten free, paleo
Speak Your Mind