Embark on a culinary adventure with our new twist on banana bread: Cinnamon Roll Banana Bread! It’s a delightful treat with a sweet cinnamon and sugar kick, crafted from wholesome ingredients like almond flour, ripe bananas, and maple syrup.
Why You’ll Love This Recipe:
- Cinnamon Roll Banana Bread puts a fun spin on the classic favorite.
- This recipe is both gluten-free and grain-free.
- It’s the perfect solution for using up those extra ripe bananas and almond flour sitting in your pantry.
- Indulge in the taste of a freshly baked cinnamon roll!
- With its warm cinnamon and sugar filling and crispy topping, it’s a flavor sensation.
- Plus, it’s quick and easy to whip up, and you’ll only need one bowl!
- Moist, fluffy, and naturally sweetened—what more could you ask for?
Tips And Tricks:
- I recommend greasing and lining your loaf pan with parchment paper for easy removal.
- Opt for bananas with brown spots for the best flavor and texture.
- Start by mixing the wet ingredients, then gently fold in the dry ones.
- If you don’t have a potato masher, a fork works just as well for mashing bananas.
Frequently Asked Questions:
- Can I make muffins instead of a loaf? Absolutely! Bake them at 350°F for 15-20 minutes, and check for doneness with a toothpick.
- Can I use a different flour besides almond? While I haven’t tested it, feel free to experiment and let me know your results!
- Can I swap almond butter for a different nut or seed butter? Certainly! Cashew, peanut, or pecan butter are great alternatives. Sunflower butter works well for seed options.
Cinnamon Roll Banana Bread
Servings 8
Ingredients
Banana Bread:
- 1 cup mashed banana about 3 small bananas
- 2 eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
Cinnamon And Sugar Filling:
- 1/4 cup coconut sugar or regular sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- In a medium bowl, mix mashed bananas, eggs, almond butter, maple syrup, and vanilla until well combined. Set aside.
- In a large bowl, whisk together almond flour, baking powder, salt, and cinnamon.
- Combine wet and dry mixtures, stirring until well incorporated.
- In a small bowl, mix coconut sugar and cinnamon for the filling.
- Pour 1/3 of the batter into the prepared loaf pan, layer with most of the cinnamon-sugar mix, then add the remaining batter and top with the remaining cinnamon-sugar.
- Use a toothpick to create swirls in the batter.
- Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool for an hour before slicing and storing in an airtight container in the fridge for up to 5 days.
Notes
- Grease and line your loaf pan for easy removal.
- Opt for bananas with brown spots for the best flavor.
- Mix wet ingredients first, then fold in dry.
- Use a potato masher or fork to mash bananas.