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!
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
Instructions
- Preheat oven to 350°. Line a loaf pan with parchment paper or non stick spray and set aside.
- In a large mixing bowl, mix together oat flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- In another bowl, mix together eggs, mashed bananas, melted butter, milk, vanilla and maple syrup. Mix until well combined.
- 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.
- In a small bowl, combine cinnamon swirl ingredients. Mix well.
- 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.
- Pour the rest of the batter on top, followed by the rest of the cinnamon swirl.
- Bake in preheated oven for 50-60 minutes. Bread is done when toothpick inserted in middle comes out dry.
- Let cool. Enjoy!