Description

This Cinnamon Crunch Banana Bread is a deliciously moist and flavorful loaf featuring ripe bananas, warm cinnamon swirls, and a crunchy streusel topping. Perfect for breakfast or a snack, this bread combines the natural sweetness of bananas with a delightful cinnamon sugar twist and an oat-studded topping for added texture.

Ingredients

Units Scale

Banana Bread Base - Wet Ingredients

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

Banana Bread Base - Dry Ingredients

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

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Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a rectangular loaf pan with parchment paper to prevent sticking and allow easy removal.
Combine Dry Ingredients: In a mixing bowl, gently mix the flour, baking powder, ground cinnamon, baking soda, and salt until well combined. Set this mixture aside.
Mix Wet Ingredients: In another medium bowl, mash the ripe bananas thoroughly. Add the eggs, melted coconut oil, maple syrup, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and uniform.
Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients, folding gently to avoid over-mixing. The batter should be combined but still tender.
Prepare Cinnamon Swirl: In a small bowl, mix together melted coconut oil, white sugar, and ground cinnamon until well combined.
Layer Batter and Cinnamon Swirl: Pour about one-third of the banana bread batter into the prepared loaf pan. Drizzle half of the cinnamon sugar mixture over the batter and use a knife or skewer to swirl it into the batter gently. Repeat this layering process twice more, finishing with batter on top without the swirl.
Make Streusel Topping: In another small bowl, combine white sugar, ground cinnamon, oats, flour, and softened coconut oil. Mix with a fork until the mixture becomes crumbly and holds together when pressed.
Add Streusel and Bake: Sprinkle the streusel topping evenly over the surface of the final batter layer. Gently press it down so it adheres during baking. Place the loaf pan into the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use very ripe bananas for maximum sweetness and moisture.
Be careful not to over-mix the batter to keep the bread tender.
Parchment lining ensures easy removal and cleaner presentation.
The cinnamon swirl adds bursts of flavor throughout the loaf.
The streusel topping adds a lovely crunchy texture contrast.
You can substitute dairy milk with any plant-based milk to keep this recipe dairy-free.
Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For longer storage, slice and freeze banana bread; thaw before serving.

Nutrition

Serving Size: 1 slice (1/12 of loaf, approx. 60g)
Calories: 180
Sugar: 9g
Sodium: 140mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg