There’s a few food combinations that naturally grab a lot of people’s attention and get their mouths watering, like peanut butter and chocolate. But one of my favorite combinations that is entirely under-rated is cinnamon and banana. The warm flavor of cinnamon combined with sweet banana is heavenly.
And do you know when my favorite meal is? Breakfast. So let’s make some Cinnamon Swirl Banana Oat Bread shall we? 🙂
This Cinnamon Swirl Banana Oat 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 Banana 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, if you have the right tools. Simply grind up oats in a high powered blender or food processor for a few minutes and you have oat flour! You do want to make sure you’re left with 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 buy oat flour from the store. It’s blended up very fine and is easy to work with.
And besides being easy to work with, oats are also a healthy, whole grain carb. They’re filled with fiber, vitamins, minerals and antioxidants; oats pack a punch to make any breakfast filling, hearty and healthy.
Look at that crust. Cinnamon sugar deliciousness.
Okay, enough drooling over this Cinnamon Swirl Banana Bread. Let’s get to baking!
In a large mixing bowl, whisk together your coconut oil and mashed banana. While whisking, add your almond milk till well combined. Then add your vanilla and eggs and briefly blend them in.
To the same bowl, add your oat flour, baking powder, baking soda, salt, 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. If you prefer using just cinnamon, you can omit it.
Add your wet ingredients to your dry ingredients and stir until well combined. Let your batter rest for 5-10 minutes for the oat flour to soak up the wet ingredients and the batter will thicken up a bit.
While you wait, in a small bowl combine your sugar and cinnamon for your cinnamon swirl. Stir them together well. Smell them. YUM. 🙂
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.
Now, scoop about half of your batter into the bread pan and spread it across the bottom into an even layer.
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 in small doll-ups, across the top of your cinnamon sugar. Then gently spread them together in an even layer. This helps the cinnamon swirl layer to stay in one place. Then sprinkle the remaining 2 tablespoons of cinnamon swirl ingredients that were set aside across the top.
Bake at 350 for about 35-40 minutes.
Let your bread cool, slice, and enjoy!
I really love this Cinnamon Swirl Banana bread as a healthy breakfast option because it’s so easy to make with only oat flour and only 1/4 cup of sugar in it.
Now, I must know: Are you a fan of cinnamon and banana too? 🙂
- 1/4 cup coconut oil (melted, room temperature) or butter
- 1 cup ripe banana, mashed
- 1/2 cup almond milk (or other milk of choice)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup oat flour (certified gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup sugar
- 1 tsp cinnamon
Preheat oven to 350. Line a loaf pan with parchment paper.
In a medium sized mixing bowl, whisk together your coconut oil and mashed banana. While whisking, add your almond milk in. Lastly, add your vanilla and eggs and briefly blend in.
To the same mixing bowl, add your dry ingredients (oat flour, baking powder, baking soda, salt, cinnamon and nutmeg) and stir till well combined. Let your batter rest for a 5-10 minutes for the oat flour to soak up the wet ingredients and thicken.
In a small bowl, combine your cinnamon swirl ingredients. Set aside 2 tablespoons of this mixture for sprinkling the top of your bread, if you'd like.
To your loaf pan, add half of your bread batter and spread into an even layer on the bottom.. Sprinkle your cinnamon swirl ingredients across the batter, so there is an even layer of cinnamon sugar. Using small spoonfuls, doll-up the bread batter across the top of your bread pan, covering the cinnamon sugar mixture. Spread gently into an even layer.
Sprinkle the top of your bread batter with the remaining 2 tablespoons of cinnamon sugar. Bake in the oven for 35-40 minutes, or till a toothpick inserted comes out clean.
Let cool entirely. Remove from pan, slice and devour!
Due to the high amount of banana, I recommend storing this bread in the fridge so that it will last longer. It should last about a week this way.