Banana Crumble Bread

For my first recipe to share, I chose this amazing banana bread! Who doesn’t love banana bread? It’s a perfect option for breakfast or a mid-day snack. This recipe is just sweet enough and the flavor of the banana really comes out, especially when you use over-ripe bananas. I included a sweet and nutty crumble, but that part is optional (I highly recommend including it!).

I’m sort of picky about my banana bread because I hate it when it comes out so super sweet. I really love it for breakfast, but I still want to feel like I’m having something healthy! I think this recipe gives the perfect combination, with whole grain flours, nourishing coconut oil and not too much sweetener. I haven’t tried making this recipe vegan, but I bet it could easily be done by just substituting in a flax or chia egg. Enjoy and let me know how you like it in the comments!

Banana Bread 3



½ cup sorghum flour

½ cup brown rice flour

½ cup almond flour

1 ½ tsp cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp xanthan gum

1 cup mashed ripe banana

2 tbsp almond milk

¼ cup melted coconut oil

1 egg, separated

½ cup maple syrup


Crumble (optional):

¼ cup chopped pecans

⅓ cup rolled oats

¼ cup almond flour

¼ cup brown rice flour

2 tbsp agave

2 tbsp cold earth balance

Dash cinnamon



  1. Preheat oven to 350⁰F.
  2. Combine all dry bread ingredients (flours, baking soda, baking powder, salt, cinnamon) in a bowl. Set aside.
  3. In another bowl, combine banana, almond milk, melted coconut oil, egg yolk, and maple syrup.
  4. Vigorously whisk the egg white until foamy and combine with the wet mixture.
  5. In another bowl, combine crumble ingredients with a fork. Set aside.
  6. Whisk together dry and wet bread mixtures until just combined. Pour into parchment-lined loaf pan.
  7. Sprinkle crumble evenly on top of the batter.
  8. Bake for 45-60 minutes or until a toothpick comes out clean.

Banana Bread 5

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