Description
The delicious oat + fruit + nut mix of bircher muesli turned sweet crumbly streusel! On top of my favorite banana bread = perfect snacking. Vegan and gluten-free!
Ingredients
Scale
Banana Bread
- 1 cup (~250-300g) overripe banana
- 1/2 cup (70g) coconut sugar
- 1/4 cup (50g) coconut oil
- 1/2 cup (120g) almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups (180g) oat flour
- 1 cup (120g) almond flour
- 2 tsps cinnamon
- 1/2 tsp cardamom
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Muesli Streusel
- 1 cup (120g) Seven Sunday’s Classic Bircher Muesli (use code FEASTINGONFRUIT for 30% off!)
- 1/4 cup (30g) almond flour
- 1/4 cup (35g) coconut sugar
- 1/4 cup (50g) coconut oil
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F, and grease or line an 8×4” loaf pan with parchment paper.
- Blend bananas, coconut sugar, coconut oil, almond milk, vanilla, and apple cider vinegar.
- In a mixing bowl, whisk together flours, cinnamon, cardamom, baking powder, baking soda, and salt.
- Add wet to dry and mix to combine.
- Pour into the prepared loaf pan and smooth the top.
- In a separate bowl, combine all the streusel ingredients and toss with a fork until evenly moist and crumbly.
- Sprinkle on top of the batter and press in gently.
- Bake 50-55 minutes at 350°F. To test for doneness, the center should bounce back when lightly pressed.
- Cool 10-15 minutes in the pan, then move to a cooling rack to cool completely.
Keywords: gluten free, easy, snack, dessert, healthy streusel, oat, dairy free