Nut Free Cinnamon Roll Banana Bread

Posted on by llbalanced
Nut Free Cinnamon Roll Banana Bread
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    [post_title] => Nut Free Cinnamon Roll Banana Bread
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09.01

I know that generally speaking, the blogging world doesn't need another banana bread recipe.

I also know that specifically speaking, YOU—my amazing readers—need this gluten, nut, dairy free (optional) Cinnamon Roll Banana Bread.

Yes, it is healthier than traditional recipes: high in fiber and healthy fats, low in sugar and free from junky vegetable oils. But aside from that, it's just darn delicious, if I do say so!

This recipe came to fruition a few weeks ago, when my freezer was completely saturated with frozen bananas but I still had forlorn spotty Chiquitas on the counter. Banana bread seemed an obvious choice, but my heart craved CINNAMON ROLLS.

So, because I'm young and crazy like that, I mashed them together into this glorious hybrid!

I knew I wanted to make it nut-free, because a lot of y'all have little ones with nut allergies, or their schools won't allow nuts. I've been loving oat flour, because it is so easy to make and inexpensive. It's not quite hearty enough on its own, so I paired it with rich coconut flour. I also tested a dairy and egg free version, and it is just a fabulous!

If you want to take a walk on the wild side, feel free to double the crumble and add a layer to the top before baking, or just have an extra thick cinnamon roll center. That happened once in my kitchen and I wasn't upset about it.

If you haven't hopped on the coconut butter train, now is a great time! Coconut butter is simply the nut butter version of coconut! Coconut meat is ground into a creamy, buttery consistency and you can enjoy it as a spread for toast, dolloped onto oatmeal or even eaten straight up. I love using it as a healthy icing alternative as well! Here is my absolute favorite:

If you make this banana bread, be sure to tag me on Instagram so I can see your creations! @lauralealbalanced #llbalanced

 

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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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