Time: 1 hour, 15 minutes (15 minutes hands on time)
Makes: 1 loaf
1 3/4 cups gluten-free flour with xanthum gum (I like Bob’s Red Mill 1:1 Baking Flour)
1/4 cup ground flax
1 Tbsp cinnamon
1 1/2 tsp baking powder
1/4 teaspoon salt
2 large eggs, beaten
1 cup mashed bananas
1/2 cup coconut palm sugar
1/3 cup coconut oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/3 cup gluten-free flour
1/3 cup brown sugar
1 teaspoon cinnamon
3 Tbsp vegan butter, softened
1. Preheat the oven to 350° and grease a 9×5 inch loaf tin.
2.) Mix together flour, flax, cinnamon, baking powder and salt in medium bowl and set aside.
3.) Whisk together the eggs, mashed bananas, coconut palm sugar, coconut oil, and unsweetened applesauce until well combined. Gently fold in the dry ingredients until well incorporated, being careful to not overmix.
4. For the crumb topping, mix the flour, brown sugar, cinnamon and softened butter in a small bowl. Using your fingers or a pastry cutter, mix the ingredients until small crumbles form.
5.) Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
6.) Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Enjoy!