Ingredients
- 2 cups all-purpose flour or gluten-free 1:1 flour, 262 grams
- 1 tablespoon baking powder
- ½ tablespoon cinnamon
- ¾ teaspoon salt
- 2 cups mashed, ripe banana about 4 or 5 large bananas (514 grams)
- 2 eggs
- ½ cup granulated sugar
- ¼ cup coconut sugar or brown sugar
- ⅓ cup avocado oil or any neutral flavored oil
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Filling:
- 4 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350℉ and line the bottom of an 8-inch loaf pan with parchment paper, rubbing the sides with oil.
- In a medium bowl, whisk the flour, baking powder, ½ tablespoon cinnamon, and salt. In a separate large bowl, whisk the banana, eggs, ½ cup granulated sugar, coconut sugar, avocado oil, and vanilla until well mixed.
- Add the dry ingredients into the banana mixture and whisk until mixed. Pour half the batter into the prepared loaf pan.
- Mix the cinnamon-sugar filling ingredients in a bowl until well combined, and sprinkle the mixture over the batter in the loaf pan. Gently spoon the rest of the batter over the top of the cinnamon-sugar filling.
- Bake until a toothpick inserted in the center comes out clean, about 70-80 minutes. Let the bread cool completely in the pan, 1-2 hours.
- Slice the cooled bread with a serrated knife.
