Cinnamon Swirl Crunch Banana Bread
There’s banana bread… and then there’s this cinnamon crunch banana bread. Sweet cinnamon swirls baked inside, topped with a crunchy cinnamon-sugar layer that’s honestly just a little addictive. It’s one of those bakes that fills your whole kitchen with cozy, warm smells and just hits different when you cut into it while it’s still warm, making this cinnamon crunch banana bread irresistible.
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Recipe Tips
Watch the bake time: Take it out when the top is golden and a toothpick comes out mostly clean. A little bit of moisture is okay – it’ll finish setting as it cools. This way, your cinnamon crunch banana bread will have perfect texture.
Cool before slicing: Let it rest for about 10 minutes so it holds together better and doesn’t crumble. This step ensures your cinnamon crunch banana bread stays intact.
Swirl gently: Don’t overmix the cinnamon swirl – a few swirls with a knife or toothpick is enough for those pretty layers.
Use melted butter in the topping: It helps the sugar stick and gives that perfect crunch on top.
Ingredient Swaps: No oat flour ? Use regular all-purpose or gluten-free 1:1 flour. No coconut sugar ? Brown sugar works just as well for both the swirl and the topping. Dairy-free ? Swap the cottage cheese for a dairy-free yogurt or blended tofu. Want extra crunch? ? Add chopped walnuts or pecans into the batter or on top.
Room Temp: Store cinnamon crunch banana bread in an airtight container for up to 2 days.
Fridge: Keeps fresh in the fridge for up to 4 days. Best enjoyed slightly warmed.
Freezer: Slice and freeze for up to 2 months. Let thaw at room temp or microwave slices for 20-30 seconds.
More Dessert Recipes:
Cinnamon Swirl Crunch Banana Bread
Ingredients
For The Batter:
- 2 bananas ripe and mashed
- ½ cup cottage cheese blended until smooth if preferred
- 2 medium eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups oat flour or 1:1 gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the Cinnamon Swirl:
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
For the Crunch Topping:
- ¼ cup almond flour or oat flour
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter or coconut oil, melted
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a bowl, whisk together mashed bananas, cottage cheese, eggs, maple syrup, and vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- In a small bowl, mix the cinnamon swirl ingredients.
- Pour half of the batter into the loaf pan. Drizzle or dollop the cinnamon swirl mixture over the batter, then lightly swirl it with a knife or toothpick.
- Add the remaining batter on top and smooth it out.
- In another bowl, mix the cinnamon crunch topping ingredients and sprinkle over the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing. Enjoy warm or store in an airtight container for up to 4 days!
Our family LOVES banana bread and this version is a favorite!! ? so delicious!