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    Paleo Cinnamon Streusel Banana Bread

    Paleo Cinnamon Streusel Banana Bread

    Paleo Cinnamon Streusel Banana Bread topped with a clean cinnamon crumbleIMG_7872-2

    BABES. I feel like I say this so much, but this recipe OH MY GOSH. This Paleo Cinnamon Streusel Banana Bread is EVERYTHING. I basically have been dreaming about it since my first bite.

    I like to think everything indulgent can be made into a healthy and clean treat but streusel seriously stumped me for awhile. How the beep do you make that buttery crumb goodness into a light and delicious recipe?

    See? You are stumped too. But because I am pretty stubborn yet determinate, I was not giving up that easily. This paleo cinnamon streusel is so clean and perfectly sweet. I am beyond pleased with the results and the extra something it added to this perfect loaf of banana bread.

    Almost all of my banana bread recipes are paleo or at least paleo-friendly. I love how light these loaves turn out and how I can eat a couple slices and not feel guilty. I always get the question “how do you eat desserts and stay thin?”.

    First of all, it’s all about moderation people. Secondly you need you eat clean 80% of the time.

    You also cannot deprive yourself from things that you love. That will lead you to binging and going crazy when you finally take a bite of something you haven’t had in awhile. I like to say I live a balanced and clean lifestyle for the most part. I work out 4-5x a week and try to stand up during the day instead of sitting at a desk. Granted half my job is baking and cooking, but standing for most of your work day is KEY.  I also pay attention to the food that goes into my body. Obviously we don’t have that control when we are at restaurants, so I try to eat out a couple days a week. I pay attention to the ingredients I cook with and buy organic when I can.

    I have an endless love affair with desserts so eliminating them from my diet just isn’t an option. That is why I hope you inspire you babes to do the same. I do believe everything can be made into a cleaner and healthier version that we can enjoy. Life’s too short not to eat and do the things we love, am I right?

    Finally, don’t forget to share your creations from my blog with me on social media! I love seeing what you babes make, especially on Instagram.

    [bctt tweet=”Paleo Cinnamon Crumb Banana Bread” username=”rachLmansfield”]Paleo Cinnamon Streusel Banana BreadPaleo Cinnamon Streusel Banana BreadPaleo Cinnamon Streusel Banana Bread

    Paleo Cinnamon Streusel Banana Bread

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8-10 slices

    Ingredients

      Wet ingredients

      • 2 ripe bannas, mashed
      • 3 eggs at room temperature
      • 2 tbs coconut oil melted & cooled
      • 1/3 cup sunflower seed butter (any other nut butter will work too)
      • 1 tablespoons honey (maple syrup or agave will work too)
      • Splash of vanilla extract

      Dry ingredients

      • 2 cups almond flour (I do not recommend subbing any other flour)
      • 1 teaspoon baking powder

      Add in's

      • 1/2 cup raw chopped walnuts

      Cinnamon Streusel

      • 1/4 cup almond flour
      • 1/4 cup coconut sugar
      • 2 tablespoons coconut oil melted & cooled
      • 1 teaspoon cinnamon

      Directions

      1. Preheat oven to 350 degrees and grease loaf pan well or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
      2. Whisk together wet ingredients (I recommend using a Kitchen Aid if you have)
      3. Add dry ingredients and mix well
      4. Fold in walnuts and mix together
      5. In a small bowl, begin making making cinnamon streusel by mixing together almond flour, coconut sugar, coconut oil and cinnamon
      6. Pour banana bread mixture into loaf pan and and top with cinnamon streusel
      7. Bake for 40 minutes or until tooth pick comes out clean
      8. Will stay in fridge for 5-7 days or freezer for months

      by

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      xx, Rach
      Paleo Cinnamon Streusel Banana Bread
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      26 Comments

    • Reply Marina @ A Dancer's Live-It July 13, 2016 at 7:19 am

      In LOVE with this banana bread recipe, Rachel!! 🙂 I’m all about that streusel life 😉 And I’m all about moderation and balance too!

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    • Reply Louann Kristy July 13, 2016 at 4:25 pm

      Mouth watering !!! This looks so amazing !!!

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    • Reply Medha July 13, 2016 at 5:19 pm

      Loving the use of paleo flours and coconut oil to make this streusel- this banana bread is epic!

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    • Reply Sami July 13, 2016 at 9:56 pm

      Hi! I have Bobs Red Mill almond meal (not labeled as almond flour), is this the same thing as regular almond flour?? Can I use it for the recipe?
      Thanks!!

      View Comment
    • Reply Alexa [fooduzzi.com] July 13, 2016 at 10:35 pm

      LOVE. Streusel is the only way to go when it comes to banana bread! LOVE this paleo version!

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    • Reply SALLYANNE YOUNG July 16, 2016 at 10:55 am

      HI! I CAN’T HAVE WALNUTS WHAT OTHER NUT WOULD YOUR SUGGEST USING??

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    • Reply Carola July 19, 2016 at 3:32 pm

      Hi Rachel Im a huge fan of your blog and I love banana bread I have my own personal recepie for the bread and I tried to do the cinamon Struesel on top of mine, but the problem was that my bread was not cooked inside and the coconut oil made my struesel burn I used 350 on 45 minutes and nothing worked.
      I tried to take my bread of from the loaf but It almost felt.
      The flavor was amazing I need to do it again please give me any advice of how you get the bread cooked inside.

      thank you

      View Comment
      • Reply Rachel July 19, 2016 at 3:38 pm

        Hi Carola,

        Sorry to hear this didn’t work out for you. It sounds like it has to do with the temperature the coconut oil was in and what form it was in when you baked it. Please make sure the coconut oil is COOLED and not warm at all. It needs to be room temperature so after you melt it, leave it on the counter for 10 minutes or so before using. This goes for both the inside of the banana bread and for the crumb topping. I also use refined coconut oil and know that some of the other types vary in how they bake. Also, make sure that you cook this on the middle rack in your oven. And if it happens again, try using less coconut oil for the crumb topping or subbing ghee or butter if you use either of those. Hope this helps!

        xx

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    • Reply twist of lemons: Coconut Carrot Banana Bread November 17, 2016 at 6:18 pm

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    • Reply Flourless Pumpkin Bread with Dark Chocolate Streusel - rachLmansfield January 25, 2017 at 4:22 pm

      […] ya girl is streusel obsessed right now. Did you see the Paleo Cinnamon Apple Streusel Bread and Paleo Cinnamon Streusel Banana Bread. Plus it is completely refined sugar & grain-free making this Flourless Pumpkin Bread with […]

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    • Reply Rebecca Layton February 25, 2017 at 8:53 pm

      Just made this today and its so good!! it took a bit longer than 40 minutes to cook… more like 55. But i just put a piece of aluminum on top to keep the streusel from burning. Heated a piece up tonight with some butter and im already craving another piece- cant wait to try other banana breads.

      View Comment
    • Reply Hannah May 13, 2017 at 8:07 am

      Could I use ghee instead of coconut oil. I’m out and don’t want to go to the store ☹️

      View Comment
    • Reply Jill February 25, 2018 at 4:43 pm

      Just made this and it is everything i’d hoped for. Yummmm.

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    • Reply Renalyn April 14, 2018 at 4:13 am

      this looks amazing! i know this is a banana bread but will it still work if we don’t add bananas in this recipe?

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      • Reply Rachel April 14, 2018 at 9:28 am

        definitely not ! bananas are key in banana bread 😉 try subbing sweet potato or applesauce if you don’t eat banana

        View Comment
    • Reply FULL DAY OF EATING | MUSCLE BUILDING PALEO FOODS - Paleo diet August 11, 2018 at 7:03 pm

      […] Paleo Cinnamon Streusel Banana Bread […]

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    • Reply Rhianon Brown September 23, 2018 at 12:12 pm

      I tried making this today and it came out extremely dry!! I have no idea what I did wrong. I subbed tahini for sunflower seed butter because that’s all I had, but everything else was the exact same. Do you think it was the tahini?

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