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Cinnamon Swirl Banana Bread (gluten-free, dairy-free option)

Servings 10 slices
Calories 234 kcal

Ingredients

Banana Bread

  • 1/3 cup butter, melted (coconut oil or dairy-free butter stick)
  • 3/4 cup brown sugar (or coconut sugar)
  • 1 1/2 cup overripe banana, mashed (about 3 large bananas)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cup gluten-free all purpose flour (or regular flour)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Cinnamon Sugar Swirl

  • 1/4 cup white sugar
  • 2 tsp cinnamon

High Altitude Adjustment (for 6-8,000 ft): Reduce your baking soda to only 3/4 teaspoon.

Instructions

  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out, for easy removal of your bread.

  2. To a large mixing bowl, add your butter and brown sugar and beat them together with a hand mixer. Add your banana and blend in till smooth. Add your eggs and vanilla and briefly blend together.

  3. To the same bowl, add your flour, baking soda, cinnamon and salt. Stir everything together till you have a smooth, even batter. Pour half of the batter into the bottom of your prepared loaf pan and spread into an even layer.

  4. In a separate small bowl, add your cinnamon sugar swirl ingredients and stir them together till well combined.

  5. Reserve one tablespoon of cinnamon sugar mixture for later. Sprinkle the rest of the cinnamon sugar across the top of the banana bread batter in your loaf pan, evenly covering the entire top.

  6. Scoop the rest of your banana bread batter into the loaf pan, in small dollops across the top of the cinnamon sugar mixture. Gently spread the batter into an even layer, covering the entire cinnamon sugar mixture. Sprinkle the reserved tablespoon of cinnamon sugar across the top.

  7. Bake in the oven for 55-65 minutes, or till a toothpick inserted comes out clean.

  8. Let cool entirely before slicing into. Then devour!

Recipe Notes

Stored in an airtight container in the fridge this bread lasts about a week.