Cinnamon Swirl Banana Bread


Last Updated on January 13, 2021

cinnamon swirl banana bread

Cinnamon buns + banana bread might just be a match made in heaven! I combined two of my favorite baked goods to create this gluten-free cinnamon swirl banana bread and it’s everything I could have dreamed of and more! It’s light & fluffy, dairy-free, and perfect for fall.

I used a combo of my favorite gluten-free baking flours- almond and oat- to get a soft, cake-like texture. This banana bread is sweetened with honey and a little coconut sugar, and topped off with a 2-ingredient sugar glaze. It’s perfect in the morning with a warm cup of coffee!

Things you’ll need for this gluten-free cinnamon swirl banana bread

  1. Spotty bananas: the dark the better when baking with bananas. Yellow bananas aren’t as sweet as overly ripe ones. If your bananas aren’t brown yet, you can microwave them for 2 minutes so they ripen quicker!
  2. Almond flour: super fine almond flour is my go-to when baking. It has a lighter texture and isn’t as grainy as course almond flour or meal.
  3. Oat flour: You can make your own by blending whole oats until fine, but I prefer store-bought since its a lot finer.
  4. Eggs
  5. Honey- I usually sweeten with maple syrup, but I love the taste of honey in this recipe!
  6. Coconut oil
  7. Coconut sugar, for the swirl

And a few other pantry staples! This loaf is super easy to throw together, and makes for the perfect little snack. I like to warm a slice in the microwave or toaster for a minute before eating it so its nice and warm. Highly recommend for a bakery style experience!

cinnamon swirl banana bread

This cinnamon swirl banana bread is going to a be a staple this fall. I always make sure to stock the house with a baked good, and this one is perfect for when you want something cozy, and have ripe bananas to use.

Since I haven’t tested any substitutions for this recipe, I highly recommend trying to stick to the exact recipe listed or result may not be the same! I can’t wait for you guys to try it. Be sure to leave a rating and comment below if you do!

Other Banana Recipes You May Like:

Chocolate Chunk Banana Oatmeal Bars

Vegan Marbled Banana Bread

Chocolate Chip Banana Mug Cake

Cinnamon Swirl Banana Bread

5 from 6 votes
Course: Baked goods, Dairy-Free, Gluten-Free


Prep time


Cooking time


Total time




  • 1 + 1/3 cup 1 + 1/3 almond flour

  • 1/3 cup 1/3 oat flour

  • 2 2 eggs

  • 2 2 large bananas, mashed

  • 1/3 cup 1/3 honey or pure maple syrup

  • 1/4 cup 1/4 melted coconut oil

  • 1 tsp 1 baking powder

  • 1/2 tsp 1/2 baking soda

  • 1 tsp 1 cinnamon

  • 1 tsp 1 vanilla extract

  • Cinnamon Swirl
  • 1 tbsp 1 non-dairy butter or ghee, melted

  • 3 tbsp 3 coconut sugar

  • 1 tsp 1 cinnamon

  • Icing
  • 2-3 tbsp 2-3 powdered sugar

  • 1 tsp 1 non-dairy milk

  • Cinnamon, to top


  • Preheat oven to 350 F.
  • In a medium sized bowl, whisk together the bananas, eggs, coconut oil, honey and vanilla.
  • Mix in the almond flour, oat flour, baking powder, baking soda and cinnamon. Stir together until well combined.
  • Pour the batter into a parchment lined 9 x 5 loaf pan.
  • In a small bowl, mix together the cinnamon swirl ingredients until a paste forms. Drop spoonfuls on top of the batter, and swirl it into the bread with a toothpick.
  • Bake for 40 minutes, or until the edges start to brown and a toothpick comes out clean.
  • Let cool for 10-15 minutes. Mix the icing ingredients together until thick, and drizzle over the bread. Top with a sprinkle of cinnamon.
  • Keep refrigerated for 2 weeks, or store on the counter if your kitchen is cool for up to 1 week. Leftovers can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Hi Gal –

    Made this recipe last night and then again this morning. AMAZING!! I absolutely LOVE all your recipes and have been making so many of your recipes throughout this Pandemic. I have four College athletes in my home and they are all taking the recipes back to school with them in a binder!! TY!

  2. Amy M.

    Can you turn these into muffins? If so how would that change the oven temp and cooking time?

    • Hey Amy, I would suggest baking for 25-30 minutes and checking on them after that! Everything else would stay the same.

  3. Hi! Looks delicious! Is there a good substitute for almond flour?

  4. This looks so good!! Can’t wait to make! Would I be able to sub melted butter for the coconut oil?

  5. Caroline

    This was truly the best banana bread I have ever made; and I’m a big banana bread kinda girl! I did chocolate chips instead of the cinnamon swirl and wow. Thank you so much for sharing !

  6. Hi, could you recommend an alternative to oat flour, I react to eating oats. Thanks

  7. Hi can i change the almond flour to whole wheat flour

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