Gluten-Free Cinnamon Swirl Banana Bread

 

 Nut-Free
Dairy-Free
Gluten-Free
Refined Sugar-Free

Banana bread is one of our FAVORITE baked goods. It’s so versatile and so many delicious flavors go with it! Before we started dating, Kai said he hadn’t had banana bread in years – because he can’t eat dairy – so I’ve been making it pretty regularly for the last 2 and a half + years because we both enjoy it so much! This recipe is super easy to make and puts a wonderfully perfect twist on a traditional banana bread! This loaf actually comes out tasting more like a cinnamon roll, which everyone loves!

  • pinterest

The loaf comes out soooo fluffy and perfect because of the full fat coconut milk! It’s also not too sweet. There is only 1/2 cup of coconut sugar in the entire loaf + the amount of sugar from your 2 ripe bananas. No refined-sugars here! And the best part is, if you use a nut-free GF flour blend like I did, the recipe is nut free, so everyone can enjoy!

  • pinterest
  • pinterest
What do I need to make this gluten-free cinnamon swirl banana bread?
  • pinterest
  • pinterest

Servings:

1 loaf

Prep Time:

15 minutes

Cook Time:

60 minutes

Total Time:

1 hour 15 minutes

Ingredients:

  • 2 cups of a 1:1 gluten-free flour blend
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of sea salt
  • 1/2 cup of coconut oil – room temperature; if yours is semi liquid at room temperature, measure it out and set it in the fridge for 20 minutes to firm up
  • 1/2 cup of coconut sugar
  • 2 eggs, room temperature
  • 2 bananas, mashed
  • 1 teaspoon of vanilla
  • 1/3 cup + 3 tablespoons of full fat coconut milk – if yours has separated when you open the can, whisk entire contents together before measuring

Cinnamon Swirl Mix

  • 2 tablespoons of melted coconut oil
  • 2 tablespoons of cinnamon
  • 1/4 cup + 1 tablespoon of coconut sugar

Ingredients:

Step 1

Preheat oven to 350 degrees and line an 8×4 or 9×5 inch loaf pan with parchment paper and set aside

Step 2

First, prep the cinnamon swirl mixture by mixing the melted coconut oil, cinnamon and coconut sugar in a small bowl, and set aside

Step 3

In a medium sized bowl, combine gluten-free flour, baking soda sea salt, and cinnamon, and set aside

Step 4

In a large bowl, cream together the coconut oil and coconut sugar. Add the eggs one at a time. Stir in the mashed bananas, vanilla and coconut milk

Step 5

Gradually add your dry ingredients to your wet ingredients until just combined

Step 6

Add about 1/3 of your batter to your loaf pan, and top with 1/3 of your cinnamon swirl mixture. Swirl with a butter knife or tooth pick. Add 1/2 of your remaining batter and top that with 1/2 of your remaining cinnamon swirl mixture. Swirl again with a butter knife or tooth pick. Add the remaining batter to your pan and top with remaining cinnamon swirl mixture. Using a butter knife, swirl the entire mixture together

Step 7

Place pan in the oven and bake for 60-70 minutes, depending on the size of the pan you used, or until a toothpick inserted into the center of the loaf comes out clean

Step 8

Allow loaf to cool in the pan for 10 minutes before carefully removing to a wire rack to cool to room temperature. Enjoy!

Notes:
  1. Leftovers can be stored in a container at room temperature for up to 1 week, or frozen for up to 3 months
  • pinterest

Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.

New Recipes

Let’s start

talking!

Let me know if you’ve tried any of my recipes or if you’ve made any substitutions that have had good results!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

Pin It on Pinterest