Nut Free Cinnamon Roll Banana Bread

Nut Free Cinnamon Roll Banana Bread
COMMENTS
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    [post_date] => 2017-09-01 10:15:06
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    [post_title] => Nut Free Cinnamon Roll Banana Bread
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    [post_modified] => 2017-09-13 06:51:47
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09.01
SHARE THIS:
TOTAL TIME :40minutes20minutes30minutes
8-10slices
INGREDIENTS
  • DRY INGREDIENTS
  • 2 cups rolled oats
  • 1/3 cup coconut flour
  • 1/4 teaspoon sea salt
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • WET INGREDIENTS
  • 3 large very ripe bananas (approx 1 3/4 C mashed)
  • 1 large egg or 1 flax egg*
  • 6 tablespoons melted coconut oil or softened butter
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • TOPPING: 1/2 cup melted coconut butter (brand linked below)
DIRECTIONS
  1. *to make a flax egg: in a small bowl, combine 1 tablespoon flax meal and 3 tablespoons water. Allow to sit 10-15 minutes, until it forms a gelatinous consistency.
  2. Preheat oven to 350 degrees F and line a loaf tin with nonstick parchment paper, allowing an inch or two to overhang the sides. Add oats to a high powered blender or food processor and blend until they form oat flour. You want it to be as fine a consistency as possible. Set aside 1/4 cup oat flour. Add remaining oat flour to a large mixing bowl, along with coconut flour, sea salt, 3 teaspoons cinnamon (1 tablespoon), baking powder and baking soda. Whisk to combine.
  3. In the same blender or food processor (no need to clean!), combine banana, egg, 4 tbsp /1/4 cup softened butter or coconut oil, apple cider vinegar, vanilla and 4 tbsp/1/4 cup coconut sugar, then puree until smooth. If you don’t have a blender or FP, mash bananas with a fork until pulpy, then stir in remaining wet ingredients.
  4. Add wet ingredients to dry and fold together to incorporate. Don’t over-mix, or the oat flour will bake into a gummy texture. In a small bowl, stir together the 1/4 cup oat flour you set aside, the remaining 2 tbsp coconut oil/butter, remaining 1/4 cup coconut sugar and remaining teaspoon cinnamon. This should be a crumbly consistency.
  5. Add 1/2 of your batter to the loaf pan and spread in an even layer. Sprinkle crumble mixture down the center of the batter and press gently into the batter. Top with remaining batter; you can use a dampened spatula to smooth it without sticking. Bake for 35-40 minutes, or until the edges are golden brown and a toothpick comes out clean. Allow to cool at least 30 minutes before topping with melted coconut butter “icing” and slicing.
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Previous Posts:

  • Margaret Ireland Clifton

    Laura lee I love following you and making your recipes but you use oats a lot and that is one thing that I can’t have. Is there a good substitute for oats I can use in most of your recipes.
    Margaret Clifton

    • Laura Lea Goldberg

      Hi love! For the total amount of oat flour, you can sub AP flour, GF AP flour, whole wheat pastry flour or spelt flour!

      • Margaret Ireland Clifton

        Thanks! Laura lee

  • Candace Holliway Greer

    How do you store this?

    • Laura Lea Goldberg

      Tightly sealed in the fridge for 5 days or frozen for 2 months!

  • paigecorbin

    Do you have any recommendations? Mine came out on the drier side

    • Laura Lea Goldberg

      Hi babe! I’m sorry to hear that! I’m not totally sure, other than it baked too long and maybe your oven runs a little hot. If you just recently made it and it’s still warm, you can put it in a container and seal it and the steam should soften it. Otherwise, did you measure the total banana mash? Your bananas might have been smaller!

      • paigecorbin

        I will definitely try that! I used 4 smaller bananas so was just about the same measurement, was thinking I probably could have had a little bit more, will try it again! xx

  • Tali Shimon

    Hi! I want to make this recipe today! If I don’t have coconut flour will almond flour work?! Thanks in advance 🙂

    • Laura Lea Goldberg

      Hi sweets! Unfortunately, almond and coconut flour are not interchangeable, and I haven’t tested it. You could try 1 cup almond flour instead of the 1/3 cup coconut flour. And you may want to watch the baking time and test earlier. Let me know how it goes if you give it a try! xx

  • Anna Baker

    This looks delicious! Do you think this would work with Bob’s Red Mill Paleo Flour instead of oat flour?

    • Laura Lea Goldberg

      I can’t say for sure because I haven’t tried it, but I think it would probably work fine!

  • Rachel

    Just made this tonight. It is SOOOO yummy!!! New fave banana bread recipe!

    • Laura Lea Goldberg

      Yayyyy! So glad you love it!!! Thanks for taking the time to share!

  • Sarah Beth Branner

    What would you replace the coconut butter with? I notice you have it listed in a variety of your baking recipes (i.e. the donuts) but I can’t find it in any grocery story and believe me, I’ve looked everywhere!

    • Laura Lea Bryant

      Hi love! I order mine on amazon but you can get it at Whole Foods if you live near one. There’s not a great sub for it, as it’s such a unique ingredient, BUT for this recipe, you could use any icing/frosting you like or leave it out!