Gluten-Free Cinnamon Swirl Banana Bread
This gluten-free cinnamon swirl banana bread is a flavorful and easy recipe that's perfect for busy mornings or cozy afternoons.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Use well-spotted bananas for sweetness.
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup Choose based on preference.
- 2 large eggs Can substitute with 1/4 cup unsweetened applesauce each.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour Can use a different nut flour if desired.
- 1 cup gluten-free all-purpose flour Ensure it's certified gluten-free.
- 1 teaspoon ground cinnamon For flavor in the batter and swirl.
Optional Add-ins
- 1/2 cup chopped nuts or chocolate chips Optional for added texture and flavor.
Cinnamon Sugar
- 1 tablespoon sugar To mix with cinnamon for the swirl.
- 1 teaspoon ground cinnamon Used for the topping of the bread.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix the melted coconut oil, honey (or maple syrup), mashed bananas, eggs, and vanilla until well blended.
Mixing Ingredients
- Sprinkle the baking soda, salt, almond flour, gluten-free flour, and cinnamon over the wet mix. Gently fold together until just combined.
Creating the Swirl
- Pour half of the batter into the prepared pan. Sprinkle a teaspoon of cinnamon sugar over it.
- Pour the remaining batter on top and finish with another sprinkle of cinnamon sugar.
Baking
- Bake in the oven for about 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Enjoy warm or toasted with nut butter.
Notes
This banana bread stays fresh for up to three days at room temperature in an airtight container. For longer storage, slice and freeze. Ripe bananas create the sweetest flavor.