Almond Flour Banana Bread (with cinnamon crumble)

5 from 1 vote

Almond Flour Banana Bread (with cinnamon crumble)

Almond flour banana bread is made paleo and gluten free. It is made from a mixture of almond flour and tapioca flour! It is slightly sweet, super soft, and absolutely delicious!

Prep Time15

Cook Time40

Course: Breakfast

Cuisine: American

Keyword: Banana Bread, Gluten Free Banana Bread, Healthy Banana Bread, Paleo Banana Bread

Servings:

Calories: 325kcal

Equipment

Loaf pan

Ingredients

2 ¼ cup almond flour
½ cup tapioca flour
2 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup mashed banana
½ cup coconut sugar
¼ cup coconut oil
3 eggs
1 tsp vanilla

cinnamon streusel topping

⅔ cup almond flour
¼ cup coconut sugar
2 tsp cinnamon
2 Tbsp coconut oil melted

Instructions

Preheat your oven to 350 degrees and line your loaf pan with parchment paper, leaving paper on either side for easy removal. I used a 5x10 loaf pan. You can use other size loaf pans you will just have to adjust your baking time.
First, make your cinnamon streusel topping. In a small bowl combine almond flour, coconut sugar and cinnamon. Stir to combine then add in the coconut oil. Stir until you have a crumbly mixture and set aside.
In a medium bowl combine your dry ingredients: almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl combine the mashed banana, coconut sugar, coconut oil, eggs and vanilla with a whisk. Whisk until smooth and combined.
Pour the dry flour ingredients into the wet mixture and fold until combined.
Pour batter into your prepared loaf and top with the cinnamon streusel topping. Place pan in the preheated oven for 40 minutes. Let the bread cool, remove from the pan, slice, and enjoy!

Nutrition