My favorite cookie, in banana bread form! If you read my last post, you know my enthusiasm for the perfectly textured snickerdoodle.
Since I’m such a fan of cinnamon sugar, I’m always dreaming up ways to add that nostalgic flavor to other baked goods and pastries. (Anyone else have extremely fond memories of eating cinnamon toast on white sandwich bread?!) And when you have a bunch of bananas staring at you on the counter, you know there’s only one answer: banana bread, baby! I have two other nana breads on the blog: this healthy Foolproof Banana Bread and a slightly less sweet Cold Brew version that feels very breakfast. But it was time to make a cinnamon-swirled version . . .
This Snickerdoodle Banana Bread is a fun way to update cozy banana bread with a cinnamon-infused batter + crunchy sugar crystals on top. It’s naturally sweetened, vegan, + gluten-free and makes an epic breakfast and nourishing dessert. I love a dollop of Siggi’s non-dairy cinnamon vanilla yogurt on top and paired with a chamomile manuka latte (as pictured) but it’s pretty perfect on its own too! It’s also packable and freezable, although my whole pan disappears in a couple of day 😉
If you don’t have a small loaf pan, feel free to use an 8X8 pan or make 8-10 muffins.
And don’t forget to post a picture of your beautiful bread and tag @nourishwithashley and #tnfl. HAPPY BANANA BREAD BAKING!
Base Batter Ingredients (Makes one 4×8 loaf):
4 overripe bananas – mashed (if previously frozen, thaw, strain, & discard liquid)
1/4 c melted coconut oil
3 tablespoons maple syrup or 1/4 c date syrup
1 tsp vanilla extract
1/2 c GF flour blend
1/2 c oat flour
3 tbsp tapioca starch
3 tbsp green banana flour (or additional oat flour)
1/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1 drop cinnamon vitality oil
1/2 tsp Himalayan sea salt
For the Cinnamon Batter:
1/2 c Above batter
3/4 tsp ground cinnamon
1 tbsp maple syrup
For topping: 1 tbsp organic cane sugar or coconut sugar
Combine the mashed bananas, oil, maple/date syrup, and vanilla and whisk well.
In a separate bowl, combine the remaining ingredients.
Stir the wet into the dry – batter will be lumpy.
Transfer 1/2 c batter to a separate bowl and add cinnamon and maple.
In a parchment lined loaf pan (with parchment extended up the long edges of the pan): pour half the plain batter into the pan. Swirl in most of the cinnamon batter then top with remaining plain batter, and finally swirl in remaining cinnamon batter.
Sprinkle with 1 tbsp cane sugar or coconut sugar
Bake at 400 degrees for 6-8 minutes, then reduce temperature to 350 and bake for 18-22 minutes or until top is springy and edges begin to pull away from pan.
Cool completely before removing/cutting.
2 oz (1/4 c) strongly brewed cinnamon spice tea,
2 tsp maple syrup
1/2 tsp ground cinnamon
1/3-1/2 c room temperature coconut butter
Heat the tea/milk in a small soft pan until warm.
Turn down the heat to the lowest setting and stir in syrup/stevia and coconut butter.
Stir until a smooth glossy sauce forms.
Remove from heat and cool until sauce thickens a bit but is still thin enough to drizzle (5-10 min).
Use immediately or store covered and rewarm over low heat later.