Introducing the coziest banana bread to grace your kitchen this season—Molasses Cookie Banana Bread with Cinnamon Streusel!

This recipe brings together ripe bananas, warm spices, and a sweet, crumbly topping for an irresistible twist on a classic. The star ingredient? Our limited edition Molasses Cookie Nut Butter, created in collaboration with What's Gaby Cookin, which adds rich, spiced flavor and nostalgic cookie notes to each bite. Perfect for holiday mornings, afternoon treats, or dessert, this banana bread is here to spread warmth and a hint of molasses magic!

Ingredients: 

For the banana bread:

• 3 ripe bananas, mashed
• ½ cup almond milk 
• ⅓ cup coconut sugar
• ¼ cup Molasses Cookie nut butter
• 1 Tbsp molasses
• 2 tsp vanilla extract
• 1 cup brown rice flour*
• 1 cup almond flour 
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• Pinch of salt

For the streusel: 

• 2 Tbsp cup Molasses Cookie nut butter
• 2 Tbsp brown sugar 
• 2 Tbsp rolled oats
• 1 Tbsp brown rice flour 
• ½ tsp cinnamon 
• Pinch of salt

*Feel free to sub the brown rice flour for oat flour or another gluten-free alternative flour.

Directions: 

1. Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside. 
2. In a medium bowl, mash the bananas with a fork. Add in the almond milk, coconut sugar, nut nutter, molasses, and vanilla extract, whisking until smooth.
3. Add in the dry ingredients and mix together until just combined and no clumps remain.
4. Transfer the batter to the lined loaf pan. 
5. To prepare the streusel, combine all of the ingredients in a small bowl and mix until combined. It should appear to be clumpy without sticking to your fingers. 
6. Sprinkle the streusel on the batter. 
7. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted comes out clean. 
8. Allow to cool completely before serving and enjoy! Leftovers can be stored in an air-tight container at room temperature for up to 5 days.