Gluten free Blueberry Cinnamon Swirl Banana Bread is one of those recipes that carries the soul of autumn in every bite. It reminds me of slow Sunday mornings back home in Tuscany, warm banana bread on the counter, cinnamon filling the air, and a pot of moka bubbling on the stove. As a trained Italian chef, I once made traditional breads by the book. But after discovering my gluten intolerance, my kitchen changed forever. I wasn’t ready to let go of those comforting treats, especially during fall. That’s why this loaf is so special. It brings together the soft sweetness of ripe bananas, bursts of fresh blueberries, and a cinnamon sugar swirl that feels like a hug.
Table of Contents
This recipe has become a reader favorite, and I totally get why. It’s tender, full of flavor, and makes your whole kitchen smell like a bakery. It’s also simple enough for beginners, no fancy tools or techniques required. Whether you’re baking for a gluten-free friend or simply craving something cozy, this gluten free Blueberry Cinnamon Swirl Banana Bread is the kind of recipe you’ll want on repeat all season long.
Gluten Free Blueberry Cinnamon Swirl Banana Bread
Equipment
- loaf pan (9×5-inch)
- mixing bowls
- whisk
- parchment paper
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
Wet Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- 1/3 cup olive oil or melted coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup dairy-free milk such as almond or oat milk
Add-ins
- 3/4 cup blueberries fresh or frozen (do not thaw)
Cinnamon Swirl
- 2 tbsp coconut sugar
- 1 1/2 tsp cinnamon
Optional Topping
- oats or chopped nuts for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with oil.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mash bananas. Add eggs, oil, maple syrup, vanilla, and milk. Whisk until fully combined.
- Stir dry ingredients into wet until just combined. Do not overmix. Gently fold in blueberries.
- Pour half of the batter into the loaf pan. Sprinkle with the cinnamon sugar mixture. Add remaining batter and swirl gently with a butter knife.
- Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 10 minutes.
- Cool in pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.
Notes
Nutrition
Ingredients for Gluten Free Blueberry Cinnamon Swirl Banana Bread
You likely already have most of these pantry staples at home. Here’s what you’ll need:
Dry Ingredients:
- 1¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- ⅓ cup olive oil (or melted coconut oil)
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup dairy-free milk (like almond or oat)
Add-ins:
- ¾ cup fresh or frozen blueberries (if frozen, do not thaw)
For the cinnamon swirl:
- 2 tbsp coconut sugar
- 1½ tsp cinnamon
Optional topping:
- Sprinkle of oats or chopped nuts for texture
Looking for more loaf inspiration? Try this moist gluten-free banana bread recipe or my one-bowl gluten-free banana bread that’s perfect for busy mornings.
Step-by-Step Instructions
1. Prep your oven and pan.
Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper or grease lightly with oil.
2. Mix dry ingredients.
In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
3. Combine wet ingredients.
In a large bowl, mash the bananas until mostly smooth. Whisk in eggs, oil, maple syrup, vanilla, and milk until fully combined.
4. Add dry to wet.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix. Gently fold in the blueberries.
5. Swirl in the cinnamon sugar.
Pour half the batter into the pan. Sprinkle with the cinnamon sugar mixture. Add the rest of the batter, then swirl gently with a butter knife.
6. Bake.
Bake for 50–60 minutes, or until a toothpick comes out clean from the center. If it’s browning too quickly, loosely cover with foil in the last 10 minutes.
7. Cool & serve.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. Slice once fully cooled.
Need more cozy bakes? You might also love this gluten-free blueberry coffee cake or vegan apple muffins for a fall-inspired brunch spread.
Tips for Success
- Use spotty bananas. The riper, the better, they add natural sweetness and moisture.
- Toss blueberries in flour. This helps prevent them from sinking to the bottom.
- Don’t overmix. Gluten-free batter can get gummy if overworked.
- Let it cool fully. The loaf will firm up as it cools, making it easier to slice.
I recommend baking it a day ahead if you’re entertaining, the flavor deepens overnight, and it slices beautifully the next day.
Recipe Variations
This gluten free Blueberry Cinnamon Swirl Banana Bread is versatile and easy to customize.
Try these twists:
- Make it dairy-free. Use almond, oat, or coconut milk. The bread is already free from butter.
- Add crunch. Sprinkle chopped walnuts or pecans on top before baking.
- Make it nut-free. Use a seed milk and skip nut toppings.
- Add streusel. Mix 2 tbsp gluten-free flour, 1 tbsp sugar, and 1 tbsp oil for a quick crumble topping.
- Use frozen berries. No need to thaw, just toss them in and bake.
If you like layered flavors, you’ll enjoy this gluten-free dairy-free carrot cake
Storage Recommendations
This banana bread keeps well and tastes just as good the next day (maybe even better!).
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps up to 1 week. Let slices come to room temp before serving.
- Freeze: Wrap individual slices in parchment and place in a zip-top bag. Freeze up to 3 months. To enjoy, toast or warm in the oven.
This also makes a lovely homemade gift during the holidays, just wrap in parchment and tie with twine.
Conclusion
This gluten free Blueberry Cinnamon Swirl Banana Bread isn’t just a loaf, it’s a slice of comfort, a cozy fall ritual, and a crowd-pleaser all in one. Whether you’re baking it for a Sunday breakfast, a midweek treat, or your next family brunch, it’s a recipe that will have everyone asking for seconds. The swirl of cinnamon sugar paired with juicy blueberries and banana sweetness makes every bite feel like home.
Looking for more warm and satisfying gluten-free bakes? Check out my gluten-free dairy-free banana bread.
Can I make this recipe vegan?
Yes! Replace the eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based milk. It works great!
Can I use almond flour or coconut flour instead?
Almond or coconut flour won’t work 1:1 in this recipe. For best results, use a gluten-free all-purpose blend.
Can I leave out the cinnamon swirl?
Sure! The loaf is still tasty without it, but the cinnamon layer adds a cozy, spiced twist.
How do I know it’s baked through?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s done. If it’s wet, bake 5–10 more minutes.