Muesli Banana Bread w/ Cherry Jam Glaze

Perfect for breakfast, brunch or an evening snack, this gluten free loaf is a total winner.

Image by Ruby Josephine | Recipe in collaboration with Seven Sundays

Makes 1

For the bread:
3 ripe bananas
1/3 cup melted + cooled coconut oil
1/3 cup monk fruit
3 tbsp. maple syrup
1 egg
1/2 tsp. vanilla
1 cup almond flour
2 tbsp. coconut flour
3/4 cup Seven Sundays Vanilla Cherry Pecan Muesli
2 1/2 tsp. baking powder
Pinch of salt

For the crumble:
1/3 cup Seven Sundays Vanilla Cherry Pecan Muesli
1 tbsp. melted coconut oil
1 tbsp. almond flour
1 tbsp. monk fruit

For the glaze:
1 cup Trade Street Jam Co. Sour Cherry Ginger Jam
1 lemon

1. Preheat the oven to 350°F and line a loaf pan with parchment and/or spray with coconut oil.

2. In a large bowl, mash the bananas and whisk in the melted coconut oil, egg, sweetener, maple syrup and vanilla.

3. In a small bowl, stir to combine the flours, baking powder and salt, then fold the wet into the dry ingredients in the big bowl.

4. Pour batter into a loaf pan, then make your crumble by smashing those ingredients together to form a crumbly topping. Evenly spread it over the batter.

5. Bake for 50 minutes to one hour. Let cool for 15-30 minutes.

6. To make the glaze, put the jam into a small saucepan. Peel in a strip or two of lemon zest and heat gently over a low heat until the jam has the consistency of runny honey, but is not boiling. Pour slowly over the center of the baked and cooled muesli banana bread. Allow both to cool for 5 minutes more before slicing.