Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is gluten free, refined sugar free and oh so good! Super dense and moist. Swirls of cinnamon and coconut sugar throughout each slice!

Cinnamon swirl banana bread is a great way to get rid of any bananas that are on their last legs.

If you’re like me and get bananas every week, you sometimes don’t eat them all before they start to go bad. And when this happens, it only means one thing. Banana bread!

Now, obviously there is a huge difference between “going bad” and “bad”. If your bananas have mold on them, throw them away! If they are browning, make bread!

Bananas are healthy…but banana bread sometimes isn’t. It all depends what you use for ingredients! It can be healthy, or guilt free! And that is what this recipe is all about.

Obviously too much of anything, even if its super healthy, isn’t good. But why make a banana bread that is loaded with bad fats, refined sugar, and gluten? When you can make a gluten free, refined sugar free, that is easier on your digestive system, and tastes the same!

If you make this recipe, I hope you enjoy it as much as my family did!

Make sure to check out another recipe of mine for healthy and easy peanut butter protein bars! https://thehungrylyoness.com/2019/02/11/healthy-easy-peanut-butter-protein-bars/

Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is gluten free, refined sugar free and oh so good! Super dense and moist. Swirls of cinnamon and coconut sugar throughout each slice!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 1 loaf

Course: breads, Breakfast

Ingredients Method

Ingredients

  

For Bread

• 1 3/4 cups certified gluten free oat flour I used bobs red mill
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 3 very ripe, medium bananas, mashed
• 1/4 cup plant based butter, melted or butter of choice I used country crock avocado butter
• 1/2 cup cashew milk, or milk of choice
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract

For Cinnamon Swirl

• 1/4 cup coconut sugar I used bobs red mill
• 2 tsp ground cinnamon

Method

 

1. Preheat oven to 350°. Line a loaf pan with parchment paper or non stick spray and set aside.
2. In a large mixing bowl, mix together oat flour, salt, baking soda, baking powder, cinnamon and nutmeg.
3. In another bowl, mix together eggs, mashed bananas, melted butter, milk, vanilla and maple syrup. Mix until well combined.
4. Add wet ingredients to dry ingredients and mix well until combined. Let batter rest for a few minutes to allow the oat flour to soak up wet ingredients.
5. In a small bowl, combine cinnamon swirl ingredients. Mix well.
6. Add half of bread batter in lined loaf pan. Sprinkle with most of the cinnamon swirl ingredients, but save some to sprinkle the top with.
7. Pour the rest of the batter on top, followed by the rest of the cinnamon swirl.
8. Bake in preheated oven for 50-60 minutes. Bread is done when toothpick inserted in middle comes out dry.
9. Let cool. Enjoy!