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.
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.
Cinnamon Swirl Banana Bread Key Ingredients
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 Flor
- 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.
Recipe
Gluten-free Cinnamon Swirl Banana 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.
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Servings: 12
Calories: 138kcal
Ingredients
For the Bread
- 2 overripe bananas
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
For the filling
- ⅔ cup almond flour
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- 3 tablespoon coconut oil - melted, then cooled
Instructions
- Preheat to 350 F. In a bowl, mix together the bananas, eggs, vanilla, coconut milk, and apple cider vinegar until combined; set aside.2 overripe bananas, 2 eggs, 1 teaspoon vanilla, ⅓ cup coconut milk, 1 tablespoon apple cider vinegar
- In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, cinnamon, and sea salt.2 cups almond flour, ½ cup tapioca flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon sea salt
- Slowly fold the flour mixture into the bowl with the bananas until no flour clumps remain; set aside.
- Mix together all the filling ingredients (almond flour, coconut sugar, cinnamon, and coconut oil) in a small bowl until coconut oil is incorporated into the mixture; set aside.⅔ cup almond flour, ½ cup coconut sugar, 1 teaspoon cinnamon, 3 tablespoon coconut oil
- 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.
- Bake for 45 - 50 minutes until a knife can be inserted in the middle and come out clean.
Nutrition
Serving: 1Slice | Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g
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