Cinnamon Swirl Banana Bread (Gluten-Free, Dairy-Free)
A comforting and delicious banana bread with a warm cinnamon swirl, perfect for breakfast or snacks, and gluten-free and dairy-free.
Ingredients
Wet Ingredients
- 3 medium ripe bananas You can also bake them for 10-15 minutes if not ripe.
- 1/3 cup coconut oil or avocado oil Melted.
- 2 large eggs For egg-free, substitute with flax eggs.
Dry Ingredients
- 1.5 cups gluten-free flour blend Use a 1:1 blend designed for baking.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon For the batter.
- 1/2 teaspoon salt
Cinnamon Sugar Swirl
- 1/4 cup brown sugar Can substitute with coconut sugar.
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard 9x5 loaf pan.
- In a mixing bowl, mash the bananas with a fork or potato masher.
- Add in the melted coconut oil and eggs, and mix until well combined.
Mixing
- In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Adding Swirl and Baking
- Divide the batter in half. Pour half of the batter into the prepared loaf pan.
- In a small bowl, mix together the brown sugar and cinnamon for the swirl. Sprinkle half of the mixture over the batter in the loaf pan.
- Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture. Use a butter knife to gently swirl through the batter.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Let the banana bread cool completely for cleaner slices. Store in an airtight container for up to 2 days at room temperature, or refrigerate for a few more days. It can also be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!