Fresh baked Granola Crunch Banana Bread has a soft inside with a crunchy granola topping, relax and enjoy a slice of this healthier banana bread for breakfast.
Hey guys… I’m back! Happy 2015 to you and I thought the perfect way to kick off the new year would be with a bit of baking, fancy that? You’re just going to love this healthier banana bread recipe. It’s soft and fluffy on the inside with a delicious granola crunch topping. Enjoy a slice with your morning tea or coffee (I prefer hot chocolate or a glass of chocolate almond milk) and start your morning off without throwing your whole day or diet off track.
We eat a lot of banana bread and muffins around my house, the kids love it just as much as I do and lucky for me they don’t realize it’s actually good for them. Ha, take that frozen waffles! On the days when family has time for a breakfast that takes more than 3 minutes to toast I get a little excited, especially when my daughter specifically requests bread.
It’s true, I’m hopelessly devoted to carbs! I blame it on all the years I spent as a competitive swimmer as a youth. I live for bread, so making a healthy version I can dig in to at breakfast is my perfect meal. Of course nothing beats freshly baked bread, unless you top it with chocolate, or butter if that’s your thing. However/whenever you decide to eat a bit of this banana bread I hope you’ll enjoy; happy baking!
Granola Crunch Banana Bread
Yield 1 loaf
- 3 ripe medium bananas, mashed
- 1 egg
- 2/3 c coconut sugar
- 1 tsp vanilla extract
- 1/4 c coconut oil
- 1/2 c applesauce
- 1 1/2 c all purpose flour
- 1/2 c whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 c prepared granola, for topping
- Preheat your oven to 375º F and prepare a 10" cast iron skillet or large loaf pan with cooking spray, set aside.
- Using an electric mixer on medium speed, beat the banana, egg, sugar, vanilla, coconut oil and applesauce.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until well mixed.
- Mixing on low speed, add the dry ingredients to the banana mixture and stir until just moistened.
- Spread the batter evenly into the prepared pan and sprinkle the granola evenly over the top of the batter.
- Bake for 35-40 minutes for the skillet or 55-60 minutes for the loaf pan.
- Cool in the pan for 10 minutes, slice and serve.
- Store remaining bread in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
Courses bread, breakfast