Cinnamon Swirl Banana Bread
This deliciously moist Cinnamon Swirl Banana Bread is quick to prepare, gluten-free, and filled with the sweet scent of cinnamon and ripe bananas, making it the perfect snack for any time of day.
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
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. Store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. Slice and freeze for up to 3 months.