Cinnamon Toast Crunch Banana Bread
Cinnamon Toast Crunch Banana Bread
A handful of ingredients, one bowl, minimal clean up!
I was craving banana bread today but wanted to put a twist on my traditional banana bread. I added cinnamon and pecans to the batter to give it a cinnamon toast flavor. Once it’s done, smear with nut butter and either maple syrup or honey to make a Cinnamon toast crunch bread!
You will need:
1.5 cup mashed ripe bananas (3 large or 4 small)
1/2 cup coconut sugar
2 tbsp rice malt syrup/ or maple syrup
3/4 cup unsweetened nut milk, I used almond
1/2 tsp vanilla extract
1 flax or chia egg
3 tbsp melted coconut oil
1 1/4 cup millet flour
3 1/2 tbsp baking powder
1 tsp ceylon cinnamon
1 1/4 cup gluten free oats
1 1/4 cup almond flour
1/4 cup chopped pecans
To make:
Preheat oven to 350 & line a loaf pan with parchment paper.
1. Combine in a large mixing bowl:
-mashed ripe bananas (3 large or 4 small)
-coconut sugar
-maple syrup
-unsweetened nut milk, I used almond
-vanilla extract
-flax or chia egg
-coconut oil
2. Then add millet flour, gluten free oats, almond flour, cinnamon, baking powder, and pecans.
3. Pour over a loaf pan lined with parchment paper & Bake for one hour. Do a tooth pick test. If batter is showing on toothpick bake an additional 10 minutes. Top should be golden brown.
4. You can also slice a banana in half vertically and place over batter as seen in the featured photo.
