There’s something magical about the aroma of banana bread baking in the oven—especially when it’s infused with a ribbon of cinnamon sugar. This Cinnamon Swirl Banana Bread (gluten-free, dairy-free) is a seasonal favorite that brings all the comforting flavors of fall into your kitchen with each slice. Whether you’re curled up with a blanket and a cup of tea or preparing brunch for friends, this tender, moist loaf delivers cozy vibes in every bite.
Made with ripe bananas, warm cinnamon, and simple pantry staples, this loaf is not only delicious—it’s also naturally gluten-free and dairy-free, making it perfect for families with food sensitivities or anyone looking for a better-for-you twist on a classic. With its golden crust, sweet cinnamon ribbon, and soft crumb, it’s no wonder this banana bread has become a beloved go-to for our readers.
Cinnamon Swirl Banana Bread (Gluten-Free, Dairy-Free)
Equipment
- 9×5-inch loaf pan
- large mixing bowl
- whisk
- spatula
- small bowl
- butter knife
- wire cooling rack
- oven
Ingredients
- 3 medium overripe bananas, mashed (about 1¼ cups)
- 2 large eggs, room temperature
- 1/3 cup maple syrup or coconut sugar
- 1/4 cup melted coconut oil or light olive oil
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tbsp coconut sugar or brown sugar (for swirl)
- 1½ tsp ground cinnamon (for swirl)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with oil.
- In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, maple syrup or coconut sugar, melted coconut oil, and vanilla extract until fully combined.
- Stir in the gluten-free flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined—don’t overmix.
- In a small bowl, mix the cinnamon and coconut sugar. Pour half the banana bread batter into the loaf pan, then sprinkle half of the cinnamon-sugar mix over it. Add the remaining batter and top with the rest of the swirl. Gently swirl the top with a knife.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
Ingredients You’ll Need
This recipe uses easy-to-find ingredients that you may already have on hand. Here’s what you’ll need to make your Cinnamon Swirl Banana Bread (gluten-free, dairy-free):
For the Banana Bread:
- 3 medium overripe bananas, mashed (about 1¼ cups)
- 2 large eggs, room temperature
- 1/3 cup maple syrup or coconut sugar
- 1/4 cup melted coconut oil (or light olive oil)
- 1 tsp vanilla extract
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- 2 tbsp coconut sugar or brown sugar
- 1½ tsp ground cinnamon
Step-by-Step Instructions
This quick bread comes together in one bowl with a swirl step that’s fun and beginner-friendly.
Step 1: Prep Your Pan & Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper or lightly grease with oil.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, mash the bananas until smooth.
- Whisk in the eggs, maple syrup (or coconut sugar), melted coconut oil, and vanilla extract until fully combined.
Step 3: Add the Dry Ingredients
- Stir in the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Mix until just combined—don’t overmix or the bread may become dense.
Step 4: Create the Cinnamon Swirl
- In a small bowl, mix the cinnamon and coconut sugar.
- Pour half the banana bread batter into the loaf pan.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
- Add the remaining batter on top.
- Finish with the rest of the cinnamon-sugar swirl and use a butter knife to gently swirl through the top layer of the batter for a marbled effect.
Step 5: Bake and Cool
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Banana Bread Success
Want a foolproof loaf every time? Here are some helpful tips to keep in mind:
- Use overripe bananas: The browner, the better! They add natural sweetness and moisture.
- Don’t overmix: Mix until the batter is just combined. Overmixing activates starches that can make the loaf rubbery.
- Let it cool fully: It may be tempting to slice into the warm bread, but waiting ensures a clean slice and the best texture.
- Parchment paper is your friend: It makes removal from the pan super easy and prevents sticking.
Flavorful Variations to Try
This Cinnamon Swirl Banana Bread (gluten-free, dairy-free) is endlessly customizable. Here are a few fun ways to make it your own:
Add a Streusel Topping
Before baking, sprinkle a crumbly streusel made from:
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil
- A pinch of cinnamon
This adds a bakery-style crunch and extra sweetness.
Make It Nutty
Fold in 1/3 cup chopped walnuts or pecans to the batter for added texture.
Chocolate Swirl Version
Swap the cinnamon swirl for a mix of cocoa powder and coconut sugar for a banana-chocolate twist.
Egg-Free Option
Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan-friendly version.
Mini Loaves or Muffins
Divide the batter into mini loaf pans or a muffin tin (greased or lined). Bake for 20–25 minutes and check for doneness.
How to Store and Freeze
This banana bread stays moist and flavorful for days. Here’s how to store it:
At Room Temperature
- Store in an airtight container for up to 3 days.
- Wrap in parchment or foil to prevent drying out.
In the Fridge
- For longer freshness, store in the fridge for up to 5–6 days.
- Let it come to room temperature before serving for best texture.
To Freeze
- Let the loaf cool completely.
- Wrap tightly in plastic wrap, then foil, or store slices in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature or warm individual slices in the toaster oven.
Why You’ll Love This Recipe
This Cinnamon Swirl Banana Bread (gluten-free, dairy-free) isn’t just another banana bread recipe—it’s a comforting, cozy treat you’ll want to make again and again. The swirl of cinnamon adds a sweet surprise in every slice, and the gluten-free and dairy-free ingredients make it perfect for sharing with all your loved ones, regardless of dietary needs.
Whether you’re baking for a chilly morning, a special brunch, or meal prepping for the week ahead, this loaf has all the nostalgia of classic banana bread with a spiced twist that feels just right for fall.
So grab those ripe bananas, preheat the oven, and let’s make your kitchen smell amazing!