Cinnamon Banana Bread

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www.theconsciousplantkitchen.com

This Cinnamon Banana Bread is a fall version of my favorite baking recipe. It's a classic banana bread recipe with a crumb marbled with cinnamon dough and a crispy topping of cinnamon sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cinnamon-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 169.3kcal

Author: Carine Claudepierre

Equipment

Ingredients

1 ½ cup Mashed Banana note 1
½ cup Sugar note 2
⅓ cup Melted Coconut Oil note 3
1 teaspoon Vanilla Extract
1 ½ cup All-Purpose Flour note 4
½ teaspoon Salt
2 teaspoons Baking Powder
½ teaspoon Baking Soda

Cinnamon Batter

1 tablespoon Cinnamon
2 tablespoons Lukewarm Water

Topping - optional

¼ cup Sugar note 2
1 tablespoon All-Purpose Flour
1 tablespoon Coconut Oil softened
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray. Set aside.
In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer until almost no lumps show. Measure 1 cup + 1/2 cup of mashed bananas. Sweep off the excess and freeze any extra for a smoothie later.
Whisk in melted, cooled coconut oil, vanilla extract, sugar, and salt.
In another bowl, whisk the flour, baking powder, and baking soda.
Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
Divide the batter in half, place in two different bowls.
In a small bowl, whisk the tablespoon of ground cinnamon with 2 tablespoons of hot water until well dissolved.
In one of the bowl prepared before, stir in the cinnamon mixture to form the cinnamon batter. You now have two mixing bowls: one with cinnamon batter and one with plain banana batter.
Fill the loaf pan alternating cinnamon and banana bread batter until the pan is full.
Use a knife to swirl the batter 2-3 times to form a lovely effect on the banana bread.
In a small mixing bowl, rub the coconut oil with flour, sugar, and cinnamon to form a crumb.
Sprinkle the crumbs on top of the banana bread.
Bake the bread for 45-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the bread comes out clean.
Let it cool down on a wire rack for 2 hours before slicing.

Notes

Note 1: Equivalent to 3 large bananas or 4 medium ripe bananas, black spots on the skin.

Note 2: Feel free to use unrefined cane sugar, but these types are darker in color and change the color of the banana bread.

Note 3: You can also use any light-flavor oil you love, like light olive oil.

Note 4: You can use the same amount of white spelt or white whole wheat flour. The recipe doesn't work with almond flour or oat flour.

Gluten-Free: Swap the all-purpose flour for 1 cup of Bob Red Mills all-purpose 1:1 gluten-free flour blend with 1/2 cup of almond flour.

Storage: Store in a sealed container at room temperature for up to 3 days or up to 5 days in the fridge. It can be frozen and thawed the day before at room temperature.

Nutrition