I still remember the first time I tried banana bread as a kid. My mom would mash those overripe bananas we almost tossed out, and somehow, magic would happen in the oven.
It was sweet, comforting, and made the whole house smell like love.
Now, as an adult, I’ve taken that nostalgic recipe and turned it into a gluten-free wonder with a cinnamon swirl that takes it over the top.
Whether you’re gluten-free by choice or necessity, this banana bread is here to remind you that comfort food doesn’t have to compromise on flavor.
Tips and Variations
- Dairy-free? Use a plant-based butter or stick with coconut oil.
- Nutty twist: Add ½ cup of chopped walnuts or pecans to the batter.
- No bananas? Applesauce works as a substitute, but you’ll miss the banana flavor!
- Sugar swap: Maple syrup or honey can replace coconut sugar for a slightly different sweetness.
Serving Suggestions
Slice it thick, slather with a pat of salted butter, and pair it with a steaming cup of coffee. For a more indulgent treat, warm it up and top with a dollop of whipped cream or a drizzle of honey.
Cinnamon Swirl Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Gluten Free
Description
A gluten-free banana bread with a comforting cinnamon swirl that’s perfect for breakfast or a snack. It’s moist, flavorful, and made with wholesome ingredients.
Ingredients
For the bread:
- 3 ripe bananas (medium-sized)
- 2 large eggs (room temp)
- ⅓ cup coconut oil (melted) or unsalted butter
- 1 tsp vanilla extract
- ½ cup coconut sugar or brown sugar
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
For the cinnamon swirl:
- 3 tbsp coconut sugar or brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven: Set it to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
- Mash bananas: In a large mixing bowl, mash the bananas with a fork until mostly smooth. I like leaving a few small chunks for texture.
- Mix wet ingredients: Add the eggs, melted coconut oil, vanilla extract, and coconut sugar to the mashed bananas. Stir until combined.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain—don’t overmix!
- Prepare the cinnamon swirl: In a small bowl, mix the coconut sugar and cinnamon.
- Layer and swirl: Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon-sugar. Use a butter knife to gently swirl the cinnamon mixture into the batter.
- Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. (Pro-tip: Check at 50 minutes to avoid overbaking!)
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing.
Notes
Great for freezing—just wrap slices in plastic and store them in a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
