Go Back
–+ servings
Gluten-free, dairy-free cinnamon swirl banana bread sliced on a white plate in a bright kitchen.

Cinnamon Swirl Banana Bread (Gluten-Free, Dairy-Free)

Matteo
This moist, tender Cinnamon Swirl Banana Bread is naturally gluten-free and dairy-free, featuring a sweet cinnamon sugar ribbon and comforting fall flavors. Perfect for brunch, snacking, or cozy mornings!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Brunch, Snack
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

  • 9x5-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 9x5-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

Use very ripe bananas for the best sweetness and moisture. Don’t overmix your batter to keep the bread soft. Add a streusel topping or chopped nuts for extra texture. Cool fully before slicing for clean cuts.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 160mgPotassium: 190mgFiber: 2gSugar: 11gVitamin A: 85IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Keyword banana bread, cinnamon swirl, dairy-free, fall baking, gluten-free
Tried this recipe?Let us know how it was!