Gluten-Free Cinnamon Streusel Banana Bread
A moist banana bread featuring layers of cinnamon sugar swirl, crunchy streusel topping, and a sweet glaze drizzle. Made with coconut sugar, almond butter, and vanilla protein powder for added nutrition. The combination of ripe bananas and warming cinnamon creates comfort food perfect for breakfast, snacking, or dessert. The streusel adds delightful texture contrast while the protein powder boosts the nutritional profile without compromising the tender crumb.
Ingredients
- 1 lb ripe banana, 4 small or 3 large bananas
- ⅓ cups coconut sugar
- 2 tbsp light olive oil or sunflower oil
- 4 tbsp runny smooth almond butter
- ⅛ cups coconut yoghurtGreek yogurt1:1noneadds dairy
texture similar
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 1 ¾ cups plain or GF all-purpose flour, sifted
- 1 oz vegan vanilla protein
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ⅛ cups coconut or brown sugar
- ⅓ cups plain or GF all-purpose flour
- ½ tsp cinnamon
- 2 tbsp coconut oil or vegan butter, softened
- ⅓ cups powdered sugar
- 1 tsp water
Instructions
- 1
Preheat oven to 160Fan/350°F and line a 9x5-inch loaf tin with parchment paper
- 2
Prepare cinnamon sugar by stirring together ingredients
- 3
Make streusel by mixing flour, sugar and cinnamon, then press coconut oil or butter into mix with fork to form crumble
- 4
Mash bananas and combine in large bowl with sugar, oil, almond butter, yoghurt, lemon juice and vanilla, whisking until smooth
- 5
Add flour, vanilla protein powder, baking powder, baking soda, cinnamon and salt, whisking to thick batter
- 6
Pour half the batter into tin and sprinkle with all cinnamon sugar mix
- 7
Spoon remaining batter over and smooth top, then drag knife through batter and cinnamon sugar
- 8
Sprinkle with streusel and bake for 50-55 minutes, covering with foil after 30 minutes if browning too much
- 9
Cool for 10 minutes then lift out of tin to cool fully on wire rack
- 10
Mix powdered sugar and water until thick but pourable and drizzle over cooled loaf
Tips
Cover loaf with foil after 30 minutes if streusel browns too quickly during baking
Test doneness with skewer which should come out basically clean when inserted
Allow full cooling before glazing to prevent icing from melting
Good to Know
Keep in sealed container for 3-5 days in fridge or 2-3 days at room temperature
Can freeze wrapped well for up to 1 month, defrost at room temperature
Slice and serve at room temperature
Common Mistakes
Don't skip covering with foil to avoid over-browning streusel
Wait for complete cooling before glazing to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without protein powder?
Yes, replace the 25g protein powder with an equal amount of flour for similar texture.
How do I know when it's fully baked?
Insert a skewer into center - it should come out basically clean with just a few moist crumbs.
Can I freeze individual slices?
Yes, wrap slices individually and freeze up to 1 month. Thaw at room temperature for best texture.