Happy third day of fall all!
In celebration of the fall season and smushy bananas, I have decided to wake up extra early this morning and bake up some Cinnamon Crunch Banana Bread!
I am obsessed with Cinnamon Toast Crunch, you know the deliciously sugary breakfast cereal?Well I decided to give my spin on it. I am trying to be very health conscious lately and not eat sugary things that are going to expand my waist line. I had about 5 small size bananas that were just riped and ready to be mashed up into banana bread!
I found a recipe on Pintrest but decided to revise it and add my twist to it and change up some ingredients so they were healthier.
Grab your banana bread pan and some mixing bowels and get ready for amazingness!
Banana Bread Ingredients:
- 1 and 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2/3 cup in the raw sugar
- 3/4 cup quick-cook oats
- 1/4 cup coconut oil
- 2 large eggs
- 1/3 cup Vanilla Almond milk
- 5 very ripe bananas (3 if you have normal size bananas, mine were littles)
- 1/2 cup walnuts (optional)
Cinnamon Crunch Topping Ingredients:
- 1/2 cup in the raw sugar
- 2 tbsp all purpose flour
- 2 tbsp softened butter
- 1 tsp cinnamon
Mix the dry ingredients together in one bowel and the wet ingredients in another.
Now you can go ahead and make your topping mixture. Combine all of the ingredients and with a fork, break up the butter into the sugar/flour mixture until it looks like wet sand.
Pop it in the oven at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Let it cool down before you take your first slice!
Your home will seriously smell delicious even while the bread is in the oven baking to perfection.