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!

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 5 votes

Course: Baked goods, Dairy-Free, Gluten-Free

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Ingredients

• 1 + 1/3 cup almond flour

• 1/3 cup oat flour

• 2 eggs

• 2 large bananas, mashed

• 1/3 cup honey or pure maple syrup

• 1/4 cup melted coconut oil

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp vanilla extract

• Cinnamon Swirl

• 1 tbsp non-dairy butter or ghee, melted

• 3 tbsp coconut sugar

• 1 tsp cinnamon

• Icing

• 2-3 tbsp powdered sugar

• 1 tsp non-dairy milk

• Cinnamon, to top

Directions

• 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!