A delicious gluten-free and dairy-free cinnamon crunch banana bread featuring a cinnamon swirl center and a crunchy topping. This healthier version uses natural sweeteners while offering a delightful flavor that everyone will love.
1: Preheat oven to 325°F.
2: Combine ¼ cup coconut sugar with 1 tsp cinnamon, whisk well and set aside.
3: For the cinnamon crunch topping, combine coconut sugar, tapioca starch, melted coconut oil, and cinnamon in a medium sized bowl and stir with a fork until clumps form.
4: To make the batter, add bananas, eggs, olive oil, maple syrup, and vanilla extract to a large bowl and whisk well.
5: Add almond flour, tapioca starch, baking powder, baking soda, salt, and 1 tsp cinnamon to the banana mixture and mix well.
6: Grease a loaf pan and pour half of the batter into the pan.
7: Sprinkle the cinnamon coconut sugar mixture over the first layer, then top with ¼ cup of the cinnamon crunch topping.
8: Spoon the remaining batter over the cinnamon layer, then top with the remaining cinnamon crunch.
9: Bake until the center is cooked through, about 55-65 minutes.
10: Allow bread to cool before slicing.
