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Cinnamon Crunch Banana Bread (lactose & gluten free recipe)

Fluffy and moist ONE BOWL banana bread topped with a crunchy cinnamon sugar topping. A simple and delicious mid week treat to bake that is gluten and lactose free.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Bread, Breakfast, Cake, Dessert, Snack, Spices, Sweet tooth, tea time
Cuisine American
Servings 8 inch loaf

Equipment

  • Mixing bowls
  • Fork
  • Whisk
  • Rubber spatula
  • 8/9 inch loaf tin
  • Baking paper

Ingredients
  

  • 3 large ripe bananas
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 tbsp vanilla
  • 1 cup gluten free all purpose flour
  • 1/2 cup almond flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon powder

Topping -

  • 1/4 cup granulated sugar see notes*
  • 1 tbsp cinnamon powder

Instructions
 

  • Preheat the oven to 180℃, line an 8/9inch loaf tin with baking paper and brush with oil, set aside.
  • In a large mixing bowl add the bananas and smash with a fork. Add the eggs, oil, maple, vanilla and whisk until combined.
  • Add the flour, baking powder, almond flour, salt, cinnamon and stir until combined. Pour the batter into the prepared tin.
  • In a small mixing bowl add the topping ingredients and stir together until combined.
  • Sprinkle the topping over the banana bread batter and bake for 40-45 minutes until a tooth pick inserted into the center comes out clean.
  • Allow the bread to cool in the tin for a few minutes before removing from the tin and cooling on a wire rack.
  • I like serving this bread warm with a pat of butter and a drizzle of maple syrup.

Notes

  • Do not over bake this banana bread, once the tooth pick comes out clean remove from the oven and set aside to cool.