Cinnamon Roll Banana Bread
Soft and moist Cinnamon Roll Banana Bread made with almond flour, topped with a buttery cinnamon crumble and a light Greek yogurt cream cheese drizzle. Perfect for breakfast, snacks, or lunchboxes!
Equipment
- 8x8 baking dish
Ingredients
- ½ cup mashed very ripe banana about 1 large banana
- 2 large eggs
- ½ cup creamy almond butter
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- pinch of salt
cinnamon sugar topping
- 2 tablespoons butter or coconut oil melted
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons hemp hearts
yogurt cream cheese icing
- ¼ cup cream cheese softened
- ¼ cup plain Greek yogurt
- 1 tablespoon maple syrup optional
- ¼ teaspoon vanilla extract
- 1-2 teaspoons milk as needed to thin
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Add all the ingredients into a mixing bowl or straight into the pan! Whisk and mix until well combined. Spread evenly in the baking dish.
- In a small bowl, stir together the melted butter, coconut sugar, cinnamon, and hemp hearts. Sprinkle the mixture evenly over the batter.
- Bake for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Avoid overbaking to keep the banana bread soft and moist.
- Let the banana bread cool in the pan for at least 20 minutes before adding the drizzle and slicing.
- Whisk together the softened cream cheese, Greek yogurt, maple syrup, and vanilla. Add milk 1 teaspoon at a time until the drizzle reaches your desired consistency. Drizzle over the cooled banana bread, slice into squares, and serve.
Notes
- Use a very ripe banana with plenty of brown spots for the sweetest flavor and moistest texture
- Allow the banana bread to cool completely before adding the Greek yogurt cream cheese drizzle
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Freeze individual slices for up to 3 months
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