Grain-free cinnamon swirl banana bread is the perfect way to use up some ripe bananas! Lightly sweetened with coconut sugar and made from a blend of almond and tapioca flour.
Grain-free Cinnamon Swirl Banana Bread
With Passover a few days away, I’ve been trying to share more grain-free options to get us through the holiday. This delicious cinnamon swirl banana bread is the perfect gluten-free banana bread to make with those spotty bananas whether you’re celebrating the holiday or not.
It’s made from a blend of almond and tapioca flour, lightly sweetened with coconut sugar, and has a simple cinnamon sugar swirl in the center.
I love sharing different versions of banana bread because I truly believe you can never have too many. A few years ago I shared a gluten-free cinnamon banana bread, and if you’ve tried that recipe you’re going to love this one! Since that one uses oat flour, I made some modifications to this recipe so that its Passover friendly.
Things you’ll need for this grain-free cinnamon swirl banana bread
- Spotty bananas: the darker 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
- 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 almond meal.
- Tapioca flour
- Eggs
- Coconut sugar
- Olive oil, or another liquid oil
- Vanilla extract
- Cinnamon + butter for the swirl- you can use a dairy-free butter too
How to store your banana bread
This banana bread is freezer friendly, so can be prepared and stored in the freezer, fridge or on the counter.
- Freezer– slice your banana bread and freeze it in an airtight container or bag for up to 3 months.
- Fridge– If you wanted to enjoy it throughout the week, you can store it in the fridge for up to 1 week. Warm it in the microwave for a melt-in-your-mouth treat.
- On the counter– if you plan on eating your banana bread rather quickly, it’ll stay fresh in an airtight container on the counter for 2-3 days.
This cinnamon swirl banana bread is easy to make and a delicious baked good to have around. I love having a thick slice in the morning with a hot cup of coffee, especially before a morning workout.
More banana recipes to try:
Olive Oil Banana Bread Bars
Gluten-free Tahini Banana Bread
Chocolate Banana Muffins
Grain-free Cinnamon Swirl Banana Bread
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 large ripe bananas, mashed
- 2 eggs
- 1/3 cup coconut sugar
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl
- 1 tbsp butter, melted
- 1 tbsp coconut sugar
- Pinch cinnamon
Directions
- Preheat the oven to 350 F
- Add the eggs, mashed bananas, oil, sugar and vanilla to a bowl and whisk well.
- In a small bowl combine the almond flour, tapioca flour, cinnamon, baking soda, baking powder and pinch of salt and mix together. Pour the dry ingredients into the wet and whisk well until evenly incorporated.
- In a microwave safe dish, melt 1 tbsp of butter. Once melted add in 1 tbsp of coconut sugar and a pinch of cinnamon and mix well.
- Line a 9 x 5 loaf pan with parchment paper and pour 3/4 of the banana bread batter into the pan.
- Pour the cinnamon sugar mixture over the center of the loaf and swirl into the batter using a toothpick or knife.
- Pour the remaining banana bread batter over the top.
- Bake for about 35 minutes, until the top if firm to touch. *A glass baking dish may require a longer bake time
- Let cool completely and slice. Store in a cool, dry place for up to 4 days or refrigerate for up to 1 week.
This banana bread is delicious! I decided to make it for Passover this year as a balance to all of the heavy chocolate desserts and everyone loved it. I don’t even usually like banana breads (because they are too sweet) but I loved this. Perfect for any time of day. I’ll be making it again for sure! Thanks for the great and easy recipe.
So happy to hear that, Jen!