Cinnamon Streusel Banana Nut Bread (gf/refined sugar-free/v option*) 🤤🍌 When I tell you that you absolutely MUST try this one… it’s the perfect blend of sweet and fluffy, with a delightful crunch from the walnuts and that irresistible cinnamon streusel topping.
Pro tip: Here’s the kicker—you can whip up this banana bread in just one bowl. Yep, it’s that easy! Packed with wholesome ingredients, it’s a gluten-free and dairy-free delight, and the best part? No refined sugars. 🥰
- 3 ripe bananas
- 2 eggs or flax eggs*
- 1/4 cup melted butter or vegan butter*
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 3/4 cups oat flour
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts (or sub pecans)
- Streusel Topping:
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 2 tbsp solid and chilled butter or vegan butter*
- 3 tbsp chopped walnuts (or sub pecans)
- *To make it dairy-free or vegan, swap in flax eggs and vegan butter or coconut oil.
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Let's start with the streusel topping: Mix almond flour, coconut sugar, and cinnamon. Use a fork to cut in the butter until it resembles coarse crumbs, then stir in the nuts. Place the bowl in the fridge to chill.
- In a large bowl, mash the bananas. Mix in eggs, butter, maple syrup, and vanilla extract until smooth.
- Add in almond flour, oat flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix until just combined, then gently fold in the chopped nuts.
- Pour the batter into the loaf pan and top it evenly with the streusel topping.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool before slicing. Enjoy!
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