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Cinnamon Swirl Banana Bread (gluten-free, whole grain, flourless)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices
Calories 203 kcal


Wet Ingredients

  • 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

Dry Ingredients

  • 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

Cinnamon Swirl

  • 1/4 cup sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350. Line a loaf pan with parchment paper. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Let cool entirely. Remove from pan, slice and devour!

Recipe Notes

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.