Coffee Cake Banana Bread with Crumb Topping and Vanilla Frosting
Ingredients
- 1/2 cup all-purpose flour (gluten-free 1:1 baking flour)
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 2 small ripe bananas
- 1/4 cup almond milk
- 2 eggs
- 1/3 cup melted plant-based butter
- 1/2 cup all-purpose flour (gluten-free 1:1 baking flour)
- 1/3 cup coconut sugar
- 1 tsp. cinnamon
Preparation
Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it.
In a large bowl, mash the ripe bananas until smooth. Add the almond milk and eggs, and whisk until well combined.
Stir in the all-purpose flour, almond flour, coconut sugar, baking powder, and cinnamon until the batter is just mixed.
Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
For the crumb topping, in a separate bowl, mix the melted plant-based butter, all-purpose flour, coconut sugar, and cinnamon until crumbly.
Sprinkle the crumb topping evenly over the banana bread batter in the pan.
Bake the banana bread in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the banana bread from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Optional: Drizzle Miss Jones Bakes vanilla frosting over the cooled banana bread.