cinnamon toast crunch banana bread__________________________________________Oil-free (except for the streusel, and it's a tiny amount), nourishing, healthy, fun, flavorful, nostalgic. I have not tested with flax eggs, but I'd imagine it could work quite well, albeit with less of a rise than the egg version. If you try, please let me know how it goes! Regular plain yogurt, skyr, and nondairy yogurts taste lovely if Greek isn't your jam.
Ingredients
- 2 large bananas, brown and soft
- 1/4 cup maple syrup
- 1/4 cup Greek yogurt
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/4 cup wheat bran*
- 2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp cinnamon powder
Crunch Streusel
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup old fashioned oats
- 2 Tbsp coconut oil, solid but scoopable
Instructions
- Preheat oven to 350 degrees. Grease a bread pan generously with oil or butter spray.
- In a bowl, whisk together mashed bananas, maple syrup, yogurt, and sugar until smooth. Add eggs and beat until combined.
- Add all dry ingredients to the wet and stir with a rubber spatula until smooth. You may have some small chunks of banana - that is okay! If they're very large, break them up with the spatula.
- Make the streusel. In a small bowl, toss all ingredients under "crunch streusel" tab with a fork until clumpy but combined. You want it to be the texture of unbaked granola.
- Pour banana bread batter into prepared loaf pan. Top thoroughly and evenly with streusel. Bake for 45-60 minutes until knife inserted into center comes out clean. Remove from oven and cool in the pan for about ten minutes, then turn onto a wire baking rack and cool at least 20 minutes. Slice and serve warm with butter, peanut butter, jam, or honey.
Notes
* I wanted to make this recipe with wheat flour at the time, but did not have any - so, I added wheat bran to my all-purpose flour for more nutrients. The bran gives the banana bread a really lovely chewiness. Feel free to omit, or use whole wheat flour in place. All ways are delicious!