There’s a few food combinations that naturally grab a lot of people’s attention and get their mouths watering. Peanut butter and chocolate, peanut butter and jelly, coconut and chocolate.. just to name a few. One of my favorite combinations that is entirely under-rated is cinnamon and banana. My favorite meal? Breakfast. So let’s make some Cinnamon Swirl Banana Bread shall we? 🙂
This Cinnamon Swirl Banana Bread is moist, lightly sweetened with banana, filled with a light cinnamon sugar swirl, and made complete with cinnamon sugar sprinkled on top to create a cinnamon-y sweet top.
..Drooling yet? I know I am! 🙂
This bread is only made with ONE gluten-free flour: oat flour.
I absolutely love making homemade bread for breakfast, but I don’t love buying several different types of flours to create a delicious breakfast bread with. So, a while ago I rolled my sleeves up and got to work on perfecting a healthier, whole grain, gluten-free, quick bread recipe with ONLY oat flour (certified gluten-free) in it. I’d have to say.. I like it now more than working with an all-purpose gluten-free flour!
Oat flour is very easy to work with, and even easier to make. Simply grind up oats in a high powered blender for a few minutes and you have oat flour! You do want to make sure to aim for finely ground oat flour, or else your bread will be more crumbly than you’d like it to be.
If you don’t have a high powered blender, then please go ahead and buy your oat flour from the store. It’s blended up very fine and is easier to work with than homemade oat flour (unless you have a high powered blender).
And oats.. filled with fiber, vitamins, minerals and antioxidants; oats pack a punch of health to make any breakfast filling, hearty and healthy.
Look at that crust. Cinnamon sugar deliciousness.
Okay, enough oogling over this Cinnamon Swirl Banana Bread. Let’s get to baking!
In a large mixing bowl, combine your dry ingredients: oat flour, salt, baking soda, baking powder, cinnamon and nutmeg. I love using nutmeg in banana bread. I think it rounds the flavor out more and adds a depth to it, rather than just cinnamon.
Next, in a medium sized mixing bowl, combine your wet ingredients: eggs, banana, coconut oil (or butter), almond milk (or milk of choice) and vanilla. Add your wet ingredients to your dry ingredients and stir until well combined.
Here’s the best part now. In a small bowl, combine your sugar and cinnamon for your cinnamon swirl. Stir them together well. Smell them. YUM. 🙂
You’ll need a few minutes here to let your bread batter rest, so that the oat flour can soak up all the wet ingredients and come to the right consistency. This is a great time to wash some dishes and preheat your oven!
Now, are you ready to create that gorgeous Cinnamon Swirl?
Line a loaf pan with parchment paper, sticking out on both sides so you can easily remove your banana bread. It’s important to take your bread out in this way, rather than flipping it over upside down onto a plate, so that you don’t lose the cinnamon sugar you will sprinkle on top of the bread. I like to spray non-stick spray down before I put my parchment paper into my bread pan so the parchment paper will stick to the sides of the bread pan rather than flopping around all over the place.
Now, scoop about half of your batter into the bread pan.
Take your Cinnamon Swirl ingredients and place about 2 tablespoons aside in a smaller bowl, for on top of the bread. Using the rest of your cinnamon swirl ingredients, sprinkle them evenly across the bread batter in your bread pan. This will create that beautiful cinnamon swirl on the side of your Cinnamon Swirl Banana Bread.
Next, spoon the rest of your bread batter into the bread pan, across your cinnamon sugar. Once all your bread batter is in your bread pan, sprinkle it across the top with the 2 tablespoons of cinnamon swirl ingredients that were set aside.
Bake at 350 for about 35-40 minutes.
Let your bread cool (or at least try to) and enjoy!
I really love this Cinnamon Swirl Banana bread because it’s so easy to make with only one type of gluten-free flour and because it only has 1/4 cup of sugar in it, making it a healthy breakfast option.
Now, I must know: Are you a fan of cinnamon and banana too? 🙂
- 1 3/4 cup oat flour (certified gluten-free)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- 1 cup ripe banana, mashed
- 1/4 cup coconut oil (melted, room temperature)
- 1/2 cup almond milk (or other milk of choice)
- 1 tsp vanilla
- 1/4 cup sugar
- 2 tsp cinnamon
Preheat oven to 350. Line a loaf pan with parchment paper.
In a large mixing bowl, combine your dry ingredients.
In a medium sized mixing bowl, combine your wet ingredients.
Add your wet ingredients to your dry ingredients and stir until well combined. Let your batter rest for a few minutes for the oats to soak up the wet ingredients.
In a small bowl, combine your cinnamon swirl ingredients. Set aside 2 tablespoons of this mixture for sprinkling the top of your bread with, if you'd like.
Add half of your bread batter to your loaf pan. Sprinkle your cinnamon swirl ingredients across the batter, so that there is an even layer of cinnamon sugar to create the cinnamon swirl.
Spoon the other half of your bread batter across the top of your bread pan.
Sprinkle with the 2 tablespoons of cinnamon sugar that were set aside, across the top of your bread.
Bake in the oven for 35-40 minutes.
Let cool. Lift your bread out of your bread pan with the parchment paper sticking out of the sides. Slice and devour!
Due to the high amount of banana, I recommend storing this bread in the fridge so that it will last longer.