Grain Free Cinnamon Swirl Banana Bread
Every time I make a new banana bread my dad tastes it, loves it and then says, "Stop making these little cakes!! All I do is eat them." Well dad, the good news is, I have moved out and you wont be my main "cake" taste tester anymore! The bad news: I WILL EAT THEM ALL! But seriously, this banana bread is heavenly. Don’t be fooled by the fact that its grain free or that I am calling it bread. This thing is most definitely like a cake. That said, I will still be eating it for breakfast on the reg because a slice of this with a cup of coffee will brighten even the saddest of days.
3 medium ripe bananas
1 tsp vanilla
1/4 cup melted and cooled coconut oil
1/4 tsp sea salt
1 tsp baking powder
1.5 cups almond flour
Cinnamon Sugar Layer
Preheat oven to 375F
Mash bananas in a large mixing bowl until most lumps are gone.
Beat eggs thoroughly in a smaller bowl.
Add eggs, vanilla and coconut oil to bananas and mix all wet ingredients.
Add sea salt and baking powder to wet ingredients.
Slowly fold almond flour into wet ingredients with a spatula. Mix until the almond flour is thoroughly mixed in and there are no clumps.
Make cinnamon sugar layer - in a separate bowl melt coconut oil and allow to cool slightly, mix in cinnamon and coconut sugar while coconut oil is still warm. Add 1/4 cup of the banana bread batter to the cinnamon sugar mixture and mix thoroughly.
Grease a loaf pan with coconut oil. Add half of the banana batter to pan. Then, pour in half of the cinnamon sugar mixture creating a smooth layer. Pour in the second half of the banana batter and finally, pour the rest of the cinnamon sugar mixture on top. Drag a knife back and forth through the pan to create the swirl
Place in the oven and bake for 45 minutes or until the top layer of cinnamon sugar is bubbling and beginning to crisp. Let cool, slice and enjoy!!
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