This cinnamon streusel banana bread is the perfect gluten-free banana bread with a fun cinnamon twist! It is so rich, decadent, & easy to whip up. It is can be made dairy, gluten & refined sugar-free as well!
- 1 + 1/3 cup of ripe banana, mashed (about 3 bananas)
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1 tsp baking soda
- 3/4 cup collagen peptides*
- 1/2 cup applesauce
- 2 tbsp maple syrup
- 1/4 cup flax-meal
- 1 + 3/4 cup gluten-free baking flour (this is my favourite)
- 1/4 cup butter (or softened coconut oil or avocado oil for a dairy-free option)
- 2 eggs
Cinnamon Swirl Filling
- 1/4 cup coconut sugar
- 2 tbsp coconut oil (or butter or avocado oil)
- 2 tsp cinnamon
- 2 tbsp milk of choice (I used unsweetened cashew milk)
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 1 tbsp coconut oil (or butter or avocado oil)
- 3 tbsp gluten-free flour (I used the same one from the banana bread)
- melted coconut butter (aka coconut manna)
- Pre-heat the oven to 350 degrees F.
- Line a loaf pan with parchment paper. I like to grease the ends with ghee & then line the parchment paper along the middle to easily pick up.
- In a large mixing bowl add your ingredients for the banana bread & mix together well.
- In a bowl, melt the coconut oil for the cinnamon swirl filling.
- Once melted, add the rest of the ingredients for the filling & swirl it into the banana bread batter.
- Pour into you prepared pan.
- Melt the coconut oil for the streusel topping & then add the rest of the ingredients.
- Sprinkle the topping over the banana bread evenly.
- Bake for 50-65 minutes or until a fork or knife comes out relatively clean. The top should be browned & crispy/firm to the touch. Note that if you’re making muffins the baking time will be less, so check regularly. Baking times can also vary depending on the type of pan & your oven so just keep an eye on your bread while it bakes.
- Remove from the oven & let cool completely before cutting or removing your loaf.
- Drizzle with melted coconut butter if desired, slice & enjoy!
*This recipe should work when the collagen is omitted. I haven’t tried it without in this recipe, specifically but all other recipes where I use it, they have turned out when omitted as well. You could try subbing your favourite protein powder in this recipe instead but every protein powder can vary significantly when baked. You may need to add a bit less flour to achieve the right consistency & texture when baked.
Keywords: bread, banana bread, banana, gluten free