Cinnamon Roll Skillet Banana Bread + Cashew Protein Icing (Gluten-Free and Paleo)
Serves 1
10 mins prep
35 mins cook
45 mins total
Two favorite breakfast treats at once - and healthy - in this Cinnamon Roll Skillet Banana Bread! A moist cinnamony banana bread topped with a no-sugar cinnamon-"sugar" swirl and a cashew protein icing!
Banana Bread:
Swirl:
Icing:
Preheat oven to 350°F and grease an 8” cast iron skillet.
Banana Bread:
In a large bowl, roughly mash banana with a fork.
Add egg, egg white, almond butter, almond milk, coconut oil and vanilla, and blend with a hand mixer on low till pureed, 20 seconds.
In a small bowl, combine and uniformly mix coconut flour, flaxseed meal, “brown sugar”, cinnamon and baking powder.
Add dry ingredients to wet, and fold with a spatula until combined.
Pour batter into greased skillet.
Swirl:
In a small bowl, stir together the “brown sugar”, cinnamon and coconut oil.
Use a spoon to spread the mixture over the batter in a swirl pattern.
Bake and cool
Bake for about 35 minutes or until a toothpick inserted into center comes out mostly dry.
Allow to cool completely, about 30 minutes.
Ice and serve
In a small bowl, stir together the nut butter and protein powder for the icing.
Spread icing over bread, cut into slices and serve!
