Gluten-free Banana Cinnamon Bread

When coffee cake meets banana bread meets cinnamon roll, we get this wonderfully tender and fluffy breakfast bread. With spongy banana bread and layers of sweet cinnamon swirls throughout, it’s the ultimate breakfast treat or snack. Made with clean, natural ingredients like almond flour, bananas, coconut sugar, and cinnamon.

Why you'll love this Cinnamon Banana Bread Recipe

The classic banana bread that got a major cinnamon sugar makeover. Think fluffy, moist banana bread with layers of decadent coconut sugar & sweet cinnamon. My favorite part has to be the cinnamon crumble on top. When baked, the mixture creates these divine hardened clumps of pure deliciousness.

Ingredients for Cinnamon Swirl Banana Bread

Bananas

• Well, you can’t have banana bread without bananas! The best bananas for this recipe are overripe meaning they are soft to the touch and the peel is beginning to brown.

Eggs

• This makes the banana bread super fluffy. Don’t care for eggs? Easily replace with 2 flax eggs or an egg replacer like this one.

Coconut Milk + Apple Cider Vinegar

• This combo provides for a cake-like texture that is incredible! I promise, you won’t taste the apple cider vinegar.

Tapioca Flour

• Like I said, we want fluffy and airy banana bread. Tapioca flour cuts the density from the almond flour which can sometimes lead to a heavy bread. You can substitute arrow root starch or corn starch if you don’t have tapioca flour.

How to make Cinnamon Sugar Banana Bread

1. Mash the bananas on a plate or shallow bowl until 90% of the way mashed. You want a few chunks left over.
2. In a mixing bowl whisk together the bananas, eggs, vanilla, coconut milk, and apple cider vinegar until combined.
3. Slowly fold the dry ingredients into the bowl with the bananas until no flour clumps remain.
4. In a separate bowl, mix together the filling ingredients until coconut oil is incorporated into the mixture.
5. Line a loaf pan with parchment paper or grease with oil. Pour ⅓ of the batter into the pan, then sprinkle ⅓ of the filling mixture over top. Repeat 2 more times, alternating batter and filling mixture. With a thin knife, make a couple big swirls in the batter in the form of large ‘S’s.
6. bake the loaf in the oven until a knife can be inserted in the middle and come out clean.
7. Let the banana bread cool before slicing it into 1-inch pieces and enjoy!

How to ripen bananas quickly for Cinnamon Banana Bread

There are a few ways to ripen bananas quickly:

• The fastest way is to place the bananas on a baking pan with parchment paper and pop them into an oven at 300 F for about 10 minutes until brown all over. Let them cool completely before mashing for banana bread.
• You can also place yellow bananas in a paper bag with other ethylene-producing fruit like an apple, tomato, or avocados.
• Place the bananas on your windowsill and allow the natural sunlight to help speed up the ripening progress.

How to store leftover Banana Cinnamon Bread

Allow the banana bread to cool down completely. You can store it unsliced or as a whole loaf in a container on the counter. It will maintain it’s moisture the best this way but will get soft quicker. You can also store it in the fridge for up to 5 days. Simply warm up a slice in the microwave for 10 seconds when ready to enjoy!

If you want to freeze some banana bread for later, I recommend wrapping individual slices with plastic wrap and storing in a freezer safe container or bag. It will keep for up to 3 months in the freezer. When ready to enjoy, let the banana bread thaw out on the counter for a few hours until soft.

 

Recipe