The Best Cinnamon Crunch Banana Bread
Cinnamon crunch banana bread: the best banana bread you'll ever eat that just so happens to be dairy-free, egg-free, and high fiber.
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat flour, spooned and leveled
- ¼ cup ground flaxseed
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
Wet Ingredients
- 2 cups mashed ripe banana, about 4-5 medium bananas
- ½ cup neutral oil
- ¼ cup packed brown sugar
- ¼ cup honey
- 2 tsp vanilla extract
Equipment
- 1 loaf pan 8.5 x 4.5 inches
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Lightly grease a loaf pan and line with parchment paper. Set aside.
- Add dry ingredients to a large bowl and whisk until combined. Set aside.
- Add wet ingredients to a new large bowl and whisk until smooth.
- Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over-mix.
- Pour banana bread batter into your prepared loaf pan.
- In a smaller bowl, add all ingredients for your cinnamon crunch topping. Use a spoon to mix until a large crumb forms.
- Using your hands, gently crumble the cinnamon crunch topping over the banana bread batter, reaching the edges in an even layer.
- Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean with just a few moist crumbs. Let your banana bread cool in the pan for 10-minutes before transferring to a wire rack. Let it cool completely to room temperature before slicing.
Calories: 348kcal, Carbohydrates: 46g, Protein: 5g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Sodium: 405mg, Potassium: 306mg, Fiber: 5g, Sugar: 22g, Vitamin A: 33IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg