Whether you're a seasoned baker or a beginner, this comforting cinnamon banana bread recipe is easy to follow and will result in a bread that's perfect for enjoying with your morning coffee or tea. Plus, with the addition of Beyond Collagen®, you can support your joints, hair, skin, and nails with this delicious combination that will satisfy your sweet tooth and nourish you at the same time. Beyond Collagen® by Live Conscious® is a supercharged formula created to provide you with the essential building blocks for long-lasting health and beauty. Best of all, the aroma of fresh cinnamon bread baking in the oven is sure to fill your kitchen with a delightful fragrance that will make everyone hungry!
Dry Ingredients
1 ¾ cup oat flour (certified gluten-free, if possible)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 scoop Beyond Collagen®
Wet Ingredients
2 eggs
1 cup ripe mashed banana
1/4 cup coconut oil (melted, at room temperature)
1/2 cup almond milk
1 teaspoon vanilla
Cinnamon Swirl:
1/4 cup sugar
2 teaspoons cinnamon
Instructions
Preheat oven to 350 ℉. Line a loaf pan with parchment paper.
In a large mixing bowl, combine your dry ingredients. In a medium-sized mixing bowl, combine your wet ingredients. Add your wet ingredients to your dry ingredients and stir until well combined. Let your batter rest for a few minutes for the oats to soak up the wet ingredients. In a small bowl, combine your cinnamon swirl ingredients. Set aside 2 tablespoons of this mixture for sprinkling the top of your bread with, if you'd like.
Add half of your bread batter to your loaf pan. Sprinkle your cinnamon swirl ingredients across the batter, creating an even layer of cinnamon sugar to create the cinnamon swirl. Spoon the other half of your bread batter across the top of your bread pan. Using a knife, swirl the batter down the center of the loaf pan. Sprinkle with the 2 tablespoons of cinnamon sugar that were set aside across the top of your bread. Bake in the oven for 35-40 minutes. Let cool. Lift your bread out of the bread pan with the parchment paper sticking out of the sides. Slice and devour!
