Description
A cozy and moist banana bread swirled with cinnamon sugar, made gluten-free and dairy-free for a better-for-you twist on a fall classic. Perfect with tea, brunch, or as a sweet snack.
Ingredients
Scale
- 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 oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash bananas until smooth. Whisk in eggs, maple syrup or coconut sugar, melted coconut oil, and vanilla extract until combined.
- Stir in gluten-free flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined—do not overmix.
- In a small bowl, mix together coconut sugar and cinnamon for the swirl.
- Pour half the batter into the pan. Sprinkle half the cinnamon-sugar over it. Add the rest of the batter, top with remaining swirl mixture, and use a knife to gently swirl the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for the best flavor and texture. Don’t overmix the batter. Let cool completely before slicing for the cleanest cut. Great for freezing or meal prep.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg