Name: Cinnamon Streusel Topped Banana Bread Recipe (Gluten Free!)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 medium bananas, mashed (about 300g); 1/4 cup (50g) butter, melted; 2 eggs; 2 cups (240g) gluten free plain flour or regular flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup (100g) brown sugar; 1/2 cup milk; 1 1/2 tbsp (30g) cold butter; 1/4 cup (50g) brown sugar; 1/4 cup (30g) plain flour; 1/2 tsp cinnamon

Easy Cinnamon Streusel Banana Bread Recipe Gluten Free.

Banana Bread gets an upgrade with this Cinnamon Streusel Topped recipe! Crunchy, delicious and gluten free too, you may not be able to make homemade banana bread without a cinnamon streusel topping again! A melt and mix family fave recipe that will have your house smelling divine!

The lockdown days just keep stretching on here in Sydney, but we're trying to make the most of it.

Our weekends are spent ticking off to-do lists with projects around the house and we're making the most of extra time spent at home by trying out new recipes and baking yummy treats.

This banana bread is one of those treats.

As it bakes away in the oven, your house will be filled with the buttery, cinnamony scent of this delicious banana bread.... but be warned!

The delicious smell will having you pacing in front of the oven, waiting for it to bake. Tummy rumbling, you'll be counting down the seconds til you can try your first piece.

But let me share the recipe with you >>

There may just be two of us in our house (plus a growing baby!) but this loaf was quickly devoured, the two of us going back to grab just a little bit more of this irresistable treat.

It's the perfect recipe for life outside of lockdown. Grab some friends, brew some tea or coffee and catch up over a slice or two. It doesn't get better than that!

Cinnamon Streusel Topped Banana Bread Recipe (Gluten Free!)

Servings: makes one loaf

Author: Southern In Law

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

For the Banana Bread

2 medium bananas, mashed (about 300g)
1/4 cup (50g) butter, melted
2 eggs
2 cups (240g) gluten free plain flour or regular flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (100g) brown sugar
1/2 cup milk

For the Streusel Topping

1 1/2 tbsp (30g) cold butter
1/4 cup (50g) brown sugar
1/4 cup (30g) plain flour
1/2 tsp cinnamon

Instructions

Preheat your oven to 180C/355F.
Line a loaf pan with baking paper and set aside (you can also just grease the loaf pan, but I find they come out better with baking paper).
In a mixing bowl, mash your banana and add your melted butter and eggs, stirring to combine.
Add in your sifted flour, baking powder, baking soda and brown sugar.
Pour in your milk and mix until just combined.
Spoon your mixture into your prepared loaf tin, flattening the mix to form an even layer.
To make the streusel topping, add all of your streusel ingredients to a bowl and pinch together with your fingertips until the mix resembled breadcrumbs. Pinch together the streusel to form clumps and sprinkle your streusel mix over the top of your loaf (we also often do half in the centre and half on the top, however, the centre layer can be slightly chewy).
Bake for 45 mins to an hour or until your loaf is cooked through and a skewer inserted into the middle removes clean.
If your loaf is fully cooked on the top but still gooey in the middle, loosely place a piece of foil on top and continue baking until cooked through.
Allow to cool before slicing and serving. This banana bread is great at room temperature, toasted or heated in the microwave.

Notes:

This banana bread will keep in an airtight container at room temperature or in the fridge for 2-3 days and can also be frozen to defrost and enjoy later.