Cinnamon Coffee Cake Banana Bread (dairy + gluten free)

Recipe via @balancewithb

Yields about 10 slices


For the bread:

3 ripe bananas, mashed (small or 2 medium/large ones)
1/4 cup maple syrup
1/2 tbsp. vanilla
3 eggs
1/4 cup almond flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup creamy peanut butter (or sub)
pinch of sea salt

Optional: chocolate chips & walnuts

For the cinnamon sugar oatmeal streusel:

4 tbsp. almond flour
1/4 cup melted coconut oil
3 tbsp. coconut sugar or brown sugar
2-3 tbsp. quick cooking oats
dash of cinnamon
pinch of sea salt


  1. Preheat your oven to 350 degrees. Spray or grease a bread pan with spray (or coconut oil).

  2. In your food processor, mixer, or vitamix- blend together: bananas, peanut butter, maple syrup, vanilla and eggs. Blend until smooth.

  3. Add to the mix: the almond flour, baking soda, baking powder, sea salt, cinnamon and chocolate chips & walnuts (optional). Blend until combined.

  4. Pour the mixture into your prepared pan.

  5. In a small bowl, mix the streusel ingredients until combined.

  6. Evenly spread over the top of the cinnamon coffee cake banana bread.

  7. Bake in the oven for about 1 hour at 350 degrees. Check after 45 minutes, if your knife comes out clean – the bread is done! If not, bake for another 10 minutes or so.

  8. Allow to completely cool before slicing!

  9. Keeps up to one week in the fridge.


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