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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.



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