Coffee Crumble Banana Bread

IMG_1928This gluten free delight is where coffee cake meets banana bread and they become besties. The walnut cinnamon topping has a hint of almond extract reminiscent of the traditional coffee cake flavor while the bread has a classic sweet vanilla-banana taste to it. Together they make magic. What makes this so amazing? This is a Paleo bread that is sweet enough to be served as a dessert but healthy enough to be eaten with breakfast. You can enjoy it any time of day (multiple times if you like–I won’t tell!).


3 cups almond flour
2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt

4 eggs
1/3 cup maple syrup
1/4 cup oil (I used avocado)
1 tbsp vanilla
3 very ripe bananas

1/2 cup walnut pieces
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp almond extract
1/8 tsp sea salt

Move your oven rack to one of the last 2 bottom slots. Preheat the oven to 350 degrees. In a large food processor add your dry ingredients together and blend for 30 seconds. Scrape down the sides and add all the wet ingredients.IMG_1893

Blend for 30-45 seconds.IMG_1900

Using a 9”x5” bread pan, lightly coat it with either coconut oil or coconut palm oil. Pour the batter into the pan. It should fill up about 3/4 of the way. In a separate small bowl mix together the topping by whisking the maple syrup, cinnamon, almond extract, and sea salt. Once combined add in the walnut pieces.IMG_1907

Pour over the batter and using a very light hand, gently spread it evenly over the top.IMG_1913

Bake for 60 minutes. Let cool for 15 minutes and remove from the bread pan by gently running a knife around the sides of the bread and tipping it upside down over a dinner plate. The bread will fall away from the pan and onto the dish. Enjoy!!!IMG_1925

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