Cinnamon buns + banana bread might just be a match made in heaven! I combined two of my favorite baked goods to create this gluten-free cinnamon swirl banana bread and it’s everything I could have dreamed of and more! It’s light & fluffy, dairy-free, and perfect for fall.
I used a combo of my favorite gluten-free baking flours- almond and oat- to get a soft, cake-like texture. This banana bread is sweetened with honey and a little coconut sugar, and topped off with a 2-ingredient sugar glaze. It’s perfect in the morning with a warm cup of coffee!
Things you’ll need for this gluten-free cinnamon swirl banana bread
- Spotty bananas: the dark the better when baking with bananas. Yellow bananas aren’t as sweet as overly ripe ones. If your bananas aren’t brown yet, you can microwave them for 2 minutes so they ripen quicker!
- Almond flour: super fine almond flour is my go-to when baking. It has a lighter texture and isn’t as grainy as course almond flour or meal.
- Oat flour: You can make your own by blending whole oats until fine, but I prefer store-bought since its a lot finer.
- Eggs
- Honey- I usually sweeten with maple syrup, but I love the taste of honey in this recipe!
- Coconut oil
- Coconut sugar, for the swirl
And a few other pantry staples! This loaf is super easy to throw together, and makes for the perfect little snack. I like to warm a slice in the microwave or toaster for a minute before eating it so its nice and warm. Highly recommend for a bakery style experience!
This cinnamon swirl banana bread is going to a be a staple this fall. I always make sure to stock the house with a baked good, and this one is perfect for when you want something cozy, and have ripe bananas to use.
Since I haven’t tested any substitutions for this recipe, I highly recommend trying to stick to the exact recipe listed or result may not be the same! I can’t wait for you guys to try it. Be sure to leave a rating and comment below if you do!
Other Banana Recipes You May Like:
Chocolate Chunk Banana Oatmeal Bars
Chocolate Chip Banana Mug Cake
Cinnamon Swirl Banana Bread
Ingredients
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour
- 2 eggs
- 2 large bananas, mashed
- 1/3 cup honey or pure maple syrup
- 1/4 cup melted coconut oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
Cinnamon Swirl
- 1 tbsp non-dairy butter or ghee, melted
- 3 tbsp coconut sugar
- 1 tsp cinnamon
Icing
- 2-3 tbsp powdered sugar
- 1 tsp non-dairy milk
- Cinnamon, to top
Directions
- Preheat oven to 350 F.
- In a medium sized bowl, whisk together the bananas, eggs, coconut oil, honey and vanilla.
- Mix in the almond flour, oat flour, baking powder, baking soda and cinnamon. Stir together until well combined.
- Pour the batter into a parchment lined 9 x 5 loaf pan.
- In a small bowl, mix together the cinnamon swirl ingredients until a paste forms. Drop spoonfuls on top of the batter, and swirl it into the bread with a toothpick.
- Bake for 40 minutes, or until the edges start to brown and a toothpick comes out clean.
- Let cool for 10-15 minutes. Mix the icing ingredients together until thick, and drizzle over the bread. Top with a sprinkle of cinnamon.
- Keep refrigerated for 2 weeks, or store on the counter if your kitchen is cool for up to 1 week. Leftovers can be frozen for up to 3 months.
Hi Gal –
Made this recipe last night and then again this morning. AMAZING!! I absolutely LOVE all your recipes and have been making so many of your recipes throughout this Pandemic. I have four College athletes in my home and they are all taking the recipes back to school with them in a binder!! TY!
I’m so happy to hear that, Brigitte! I absolutely love the binder idea 🙂
Can you turn these into muffins? If so how would that change the oven temp and cooking time?
Hey Amy, I would suggest baking for 25-30 minutes and checking on them after that! Everything else would stay the same.
Hi! Looks delicious! Is there a good substitute for almond flour?
Hey Amy, unfortunately I haven’t tested any other flours for this one!