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Cinnamon Churro Banana Bread

Prep time: 30 mins

Cooking time: 45 mins

Serves: 1 loaf (approx. 8-10)

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Ingredients

Cinnamon Sugar

— 1 tbsp Coconut sugar

— 1 tbsp Caster sugar

— 1 tsp cinnamon

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Cinnamon filling

—1/3 cup Maple syrup

—2 tsp Cinnamon

—3 tsp Coconut sugar

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Banana bread

—3 x bananas

—1/3 cup coconut oil, melted

—1/2 cup maple syrup

—2 eggs

—1 tsp vanilla essence

—1 cup almond flour

—1 cup self raising flour

—1/2 tsp baking powder

—1 tsp cinnamon

Method

Cinnamon Sugar

  1. Combine sugar, caster sugar and cinnamon together. Set aside.

Cinnamon Filling

  1. In a small bowl, combine the maple syrup, cinnamon, and coconut sugar to make the cinnamon filling. Set aside.

Cake

  1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.
  2. In a large bowl, mash the bananas, then mix in the melted coconut oil, maple syrup, eggs, and vanilla essence until well combined. 
  3. Add the almond flour, self-raising flour, baking powder, and cinnamon, stirring gently until a smooth batter forms.
  4. Pour half of the batter into the prepared tin and spread evenly. Spoon over a layer of the cinnamon filling, then top with the remaining batter. Finish with the remaining cinnamon filling and a generous sprinkle of the sugar topping.
  5. Bake for 40-45 minutes, or until risen, golden, and a skewer inserted into the centre comes out clean. 
  6. Allow the loaf to cool slightly before removing from the tin. Slice and enjoy. 
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