Cinnamon Cold Brew Banana Bread

By Ashley | Breakfast

Nov 01

Banana bread is so . . . classic!

And yet this is the first recipe for it that I am posting after over 4 years of blogging!

And because I am all about getting creative and updating classics, I couldn’t resist adding a healthy dose of cinnamon and a few splashes of cold brew to the batter 😉

The result is a fluffy, tender, cinnamon-spiked cake with an unexpected (but welcomed!) rich, earthy flavor from the coffee. The streusel-like topping adds a sweet and yummy crunch! And I am all for adding some chopped dark chocolate or chips to the batter or topping to up the indulgence factor even more!

As always, this breakfast/dessert/snack is made with only the purest whole-food ingredients, so you can guiltlessly devour the whole thing indulge in a couple of slices.

Hint: It pairs especially well with my Herbal Chai Hot Chocolate.

If you are in need of new go-to mid-day snack or dessert that is bakery-worthy, bake a loaf of this dreamy quick-bread that will leave your house smelling AMAZING and your belly full and happy.

Sending all the cozy vibes and overripe bananas your way!

Cinnamon Cold Brew Banana Bread

Ingredients:

1/2 c oat flour
1/2 c almond flour
1/2 c sorghum flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
2 large overripe bananas (1 1/4 c), mashed with a fork
1-2 drops Young Living cinnamon bark oil
1/2 c organic cold brew
1 tsp vanilla extract
2 tsp apple cider vinegar
Optional, for a sweeter bread: 2 tbsp maple syrup
Topping: 2 tbsp rolled oats + 2 tbsp pepitas + 4 tsp maple syrup + 1 tsp ground cinnamon

Method:

Mix the the dry ingredients in a large bowl.
Mix the wet ingredients in a separate bowl.
Add the flour mixture to the wet ingredients and stir until just combined.
Transfer to a parchment-lined medium-size loaf pan (or an 8 inch square or round pan)
Mix the topping ingredients together and sprinkle over the top.
Bake at 375 for 15 minutes. Lower the oven to 350 and bake for another 10-15 minutes, until center is puffy and springy.
Cool completely before slicing!
Store leftovers, refrigerated in an airtight container for up to 5 days.

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