![]() This banana bread is super easy but takes the classic snack cake to another level. Make this first and place in the refrigerator to keep cool until needed. 276 likes, 121 comments - Michelle Gulbas (eatwellwithmichelle) on Instagram: 'Paleo Cinnamon Banana Bread is here Many of you reached out about this recipe so I’m excited. I simply add all of the ingredients into a food processor and blend for about 30 seconds or until it starts to form little balls and resemble wet sand. I wanted to put a fun spin on this classic and make it even more craveable, so I added a crumble. The crumble: I have a habit of eating around the outside of baked loafs like this because I don’t like the edges.Then layer the rest of the batter on top. Just mix up the sugar and cinnamon and sprinkle on top of half the batter. The cinnamon swirl: This swirl makes the slices look so pretty! It really isn’t much work at all.So each week when you inevitably don’t eat all of your bananas, save them for this bread □ Just defrost them and you’re good to go! This also helps keep the cake moist. This will keep them from going bad and help intensify the flavor, which is why I loveeee to use them for baking. When my bananas are at the point where no one wants to ear them I put them in the freezer. Generously spoon about 1/2 the cinnamon streusel all over the batter. ![]() Therefore when you’re baking you essentially want to use super yellow, if not brown, bananas. So lets make it Spoon and spread approximately 1/2 the batter into a loaf pan.
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