Low Iodine Cinnamon Streusel Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.6(9)
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Learn more →Ingredients
10 servings
For the bread
- 3 medium ripe bananas (about 1 ½ cups mashed)
- ⅓ cup coconut oil, melted and slightly cooled
- ⅓ cup pure maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ¾ cups whole wheat flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
For the streusel
- ½ cup old-fashioned rolled oats
- ⅓ cup almond flour
- ¼ cup raw sliced almonds
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a small amount of coconut oil and line the bottom with a strip of parchment paper.
- 2
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining.
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