Banana Bread with Cinnamon Streusel Topping
A sweet, simple loaf that is moist, tender, and perfect for breakfast or a snack. This gluten-free banana bread features a delicious cinnamon streusel topping.
Ingredients
Main ingredients
- 3 pieces Ripe bananas The browner, the better
- 2 cups Gluten-free flour blend with xanthan gum Use a blend that includes xanthan gum or add it separately if missing
- 2 pieces Eggs Use an egg replacer if needed
- 1/2 cup Neutral oil or melted coconut oil For a soft texture
- 1 cup Brown sugar or coconut sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
For the streusel topping
- 1/2 cup Gluten-free flour
- 1 tsp Cinnamon
- 1/2 cup Brown sugar
- 1/4 cup Dairy-free butter or coconut oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Whisk in the eggs (or egg replacer), oil, brown sugar, baking soda, salt, vanilla, and cinnamon until well combined.
- Add the gluten-free flour blend to the wet ingredients and mix until just combined. Don't overmix.
Streusel Preparation
- In another bowl, combine gluten-free flour, cinnamon, and brown sugar for the streusel.
- Drizzle melted dairy-free butter or coconut oil over the mixture and mix until you have clumps.
Baking
- Pour the banana bread batter into the prepared loaf pan and sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Let the bread cool in the pan for at least 45 minutes before slicing.
Notes
For best results, use very ripe bananas and allow the batter to sit for 10 minutes before baking. The streusel should be chunky for optimal texture.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g
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