Ingredients
Equipment
Method
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a small bowl, add the cinnamon and sugar and mix.
- In a large mixing bowl, combine the almond flour, baking powder, brown sugar, and salt and mix well.
- In a separate mixing bowl, add the bananas, eggs, melted coconut oil, and vanilla extract and mix well.
- Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup.
- In a small bowl, whisk the cinnamon and sugar for the swirl and topping.
- Transfer 1/3 of the batter to the lined pan.
- Sprinkle 3/4 of the cinnamon/sugar mixture.
- Fill with the remaining banana bread batter.
- Top with remaining cinnamon and sugar.
- Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
- Allow the bread to cool in the pan completely, before slicing and serving.
Nutrition
Notes
To store: Leftovers can be stored in the refrigerator, covered, for up to 7 days.
To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.