Ingredients
Scale
Cinnamon Chips:
- 1/3 cup coconut sugar
- 2 tablespoons ground cinnamon
- 1 tablespoons coconut oil
- 1 tablespoons honey
- ¼ teaspoon vanilla extract
Churro Banana Bread:
- 2 cups mashed ripe bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons melted ghee or coconut oil
- 1/4 cup coconut flour
- 1/4 cup + 2 tablespoons almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder (look for gluten free to make paleo)
- 1 teaspoon vanilla
- pinch of sea salt
- Cinnamon Sugar topping:
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
Cinnamon Chips:
- Preheat oven to 300F. Place a sheet of parchment paper on a cookie sheet and spray liberally with cooking spray. Set aside.
- In a medium size bowl, combine the coconut sugar, ground cinnamon, coconut oil, honey and vanilla extract. Mix with fork until the mixture is uniform and crumbly. Spread on parchment lined baking sheet, flattening with your hands and shaping into a rough square about 1/4 inch or so thick. Bake until mixture is melted and somewhat bubbly, about 10-15 minutes.
- Cool completely, and then cut into small pieces.
Churro Banana Bread:
- Preheat your oven to 350 degrees. Combine your bananas, eggs, and nut butter, and ghee in a high powdered blender or food processor and mix well.
- Once all of your ingredients are blended, add in your coconut flour, almond flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well. Pour in 1/3 cup of cinnamon chips and pulse once just to combine.
- Place an 8 inch cast iron skillet over medium heat and melt 1 teaspoon of ghee or coconut oil in the pan. Once it mets, swirl it around the pan and pour batter in the pan. Sprinkle with a few more cinnamon chips and the cinnamon sugar topping. Place in your preheated oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- *You won’t use all of the cinnamon chips so save them in a ziplock bag for next time or to put in your yogurt or oatmeal!