The Irresistible Aroma of Cinnamon and Bananas
Ever walked into a kitchen and felt your heart skip a beat from the amazing aroma wafting through the air? That’s exactly what happens when you bake Cinnamon Swirl Banana Bread! This deliciously moist treat is not only quick to whip up, but it also fills your home with the sweet scent of cinnamon and ripe bananas, making it the perfect snack for any time of day. It’s a cozy hug in loaf form that’s sure to make you swoon!
What makes this recipe truly special? It offers a perfect balance of flavors, it’s made with simple ingredients, and, oh yes, it’s gluten-free! Grab that easy-to-find flour blend and let’s dive into this delectable baking adventure!
Why Make This Recipe
Why should you bother making this banana bread? Here’s why you’re going to love it:
- Easy Cleanup: Who likes doing dishes? Not me! This recipe is all about one bowl — less mess means more time enjoying that warm slice.
- Flavor Explosion: You get the sweet taste of bananas with a delightful cinnamon swirl that’s like a party in your mouth!
- Family-Friendly: Kids and adults alike can’t resist this treat. Prepare for happy faces and requests for seconds.
What’s not to love? Seriously, give it a try!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose gluten-free flour blend (I used Better Batter; click thru for appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 8 tablespoons virgin coconut oil (melted and cooled)
- 2 eggs (at room temperature, beaten)
- 1 teaspoon pure vanilla extract
- 2/3 cup Greek-style non-dairy plain yogurt (at room temperature; nondairy sour cream also works well)
- 1 cup peeled, ripe bananas (mashed lightly; from about 2 medium-size bananas)
- 2 tablespoons virgin coconut oil (melted, for the swirl)
- 1/3 cup granulated sugar (for the swirl)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon kosher salt
Directions
Ready to bake? Here’s how to make this delightful banana bread:
- Preheat your oven to 350°F. Grease and line a standard 9 x 5 inch loaf pan, set it aside, and do a little happy dance.
- Make the batter: In a large mixing bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and 2/3 cup sugar. In another bowl, mix melted coconut oil, eggs, vanilla, yogurt, and mashed bananas until blended. Add the wet mixture to the dry ingredients and mix until just combined.
- Make and add the swirl: In a small bowl, mix the melted coconut oil, 1/3 cup sugar, cinnamon, and salt. Pour half of the batter into your loaf pan, drizzle half of the swirl mixture, then add the remaining batter. Top with the remaining swirl mixture, and give it a gentle swirl with a knife for that lovely marbled effect.
- Bake the banana bread: Pop it in the oven and bake for 50-60 minutes or until a toothpick comes out clean. Let it cool before slicing. Enjoy!
How to Make Cinnamon Swirl Banana Bread (Overview)
Baking this banana bread is a breeze! Start by preheating your oven and getting your pan ready. You’ll mix your dry ingredients in one bowl and your wet ingredients in another—easy peasy! After combining, you’ll create that scrumptious cinnamon swirl to give it that extra flavor kick. Once it’s all swirled together, it’s time to bake!
Pro Tip: Let your bread cool in the pan for a few minutes before transferring it to a wire rack — this helps avoid a crumbly mess!
How to Serve Cinnamon Swirl Banana Bread
Serve your warm slices of Cinnamon Swirl Banana Bread with a dollop of yogurt or a smear of vegan cream cheese for an extra indulgence. Picture a golden-brown crust with a ribbon of cinnamon delight running through it — talk about an Instagram moment! The scent lingers, coaxing everyone into the kitchen for just one more slice…
How to Store Cinnamon Swirl Banana Bread
This banana bread keeps surprisingly well! Store it in an airtight container at room temperature for about 3-4 days. If you want to stretch that freshness, pop it in the fridge for up to a week. Planning to save some for later? Slice it up and freeze it — it lasts for up to 3 months! Just reheat in the microwave or toaster for that freshly-baked taste.
Tips to Make Cinnamon Swirl Banana Bread
- Bananas: The riper, the better! Your bananas should be speckled brown for maximum sweetness.
- Yogurt: If you don’t have Greek yogurt, you can use regular yogurt or nondairy sour cream as a swap.
- Flavor up: Add a handful of walnuts or chocolate chips for extra texture and flavor.
Variation
Feeling adventurous? Try adding chocolate chips to the batter or swap the cinnamon for some pumpkin spice for a seasonal twist. You can also make it completely vegan by substituting eggs with flaxseed meal (1 tablespoon of flax meal + 3 tablespoons water = 1 egg).
FAQs
Can I use regular flour instead of gluten-free?
Absolutely! Just swap it out with your favorite all-purpose flour in the same quantity.
How do I know when my banana bread is done?
Stick a toothpick in the middle; if it comes out clean or with a few crumbs, it’s ready to cool!
Can I freeze the batter?
Yup! You can freeze the batter before baking, just thaw it in the fridge overnight when you’re ready to bake.
📌 Pin this recipe for your next cozy dinner night!
Cinnamon Swirl Banana Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose gluten-free flour blend I used Better Batter; click thru for appropriate blends
- 1 teaspoon xanthan gum Omit if your blend already contains it
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
Wet Ingredients
- 8 tablespoons virgin coconut oil melted and cooled
- 2 large eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 2/3 cup Greek-style non-dairy plain yogurt at room temperature; nondairy sour cream also works well
- 1 cup peeled ripe bananas mashed lightly; from about 2 medium-size bananas
Cinnamon Swirl Mixture
- 2 tablespoons virgin coconut oil melted, for the swirl
- 1/3 cup granulated sugar for the swirl
- 2 teaspoons ground cinnamon
- 1/8 teaspoon kosher salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and line a standard 9 x 5 inch loaf pan, set it aside, and do a little happy dance.
- In a large mixing bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and 2/3 cup sugar.
- In another bowl, mix melted coconut oil, eggs, vanilla, yogurt, and mashed bananas until blended.
- Add the wet mixture to the dry ingredients and mix until just combined.
Cinnamon Swirl Preparation
- In a small bowl, mix the melted coconut oil, 1/3 cup sugar, cinnamon, and salt.
- Pour half of the batter into your loaf pan, drizzle half of the swirl mixture, then add the remaining batter.
- Top with the remaining swirl mixture, and give it a gentle swirl with a knife for that lovely marbled effect.
Baking
- Pop it in the oven and bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing. Enjoy!
Notes
Printable Recipe Card
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