Indulge in this Cinnamon Swirl Banana Bread—a gluten free and dairy free delight that features moist, tender banana-infused batter with an irresistible cinnamon ribbon. Each slice offers the perfect blend of sweetness and spice, making it a wonderfully comforting treat for any time of day. Enjoy the magic in every bite.
This gluten free cinnamon swirl banana bread is my absolute fav. It’s super moist and fluffy thanks to the ripe bananas and dairy free almond milk, making it a treat even if you’re avoiding dairy.
I mix together 1 3/4 cups gluten free all purpose flour with 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt. Then I add some room temp eggs, 3/4 cup granulated sugar, 1/4 cup packed brown sugar and 1/3 cup melted coconut oil.
The best part is the cinnamon sugar ribbon made from 1/3 cup cinnamon sugar mixed with 2 tsp ground cinnamon, which not only swirls through the bread but helps create a crispy top when combined with a bit extra cinnamon sugar. It’s one of those recipes that makes me think of all the easy one bowl and dairy free baked goods I grew up with.
Every bite delivers a balanced mix of natural sweetness with a hint of spice. Enjoy!
Why I Like this Recipe
I really love this recipe and here are a few reasons why:
1. I love that it’s gluten free and dairy free so it works perfectly for my dietary needs and even my friends who have restrictions can enjoy it too.
2. I dig the extra cinnamon sugar swirl – it adds this awesome burst of spicy sweetness that mixes in so well with the moist, bananaey flavor.
3. I appreciate how simple it is to whip up. Even though it might seem like a bunch of steps, everything comes together really smooth and makes me feel like I actually accomplished something in the kitchen.
Sometimes, even though the instructions are pretty detailed, I still manage to mess up a little here and there, but it just makes it feel more real and homemade. Every time I make it, I end up with a loaf that’s slightly different but always delicious, and that unpredictability keeps me coming back for more.
Ingredients
- Gluten free flour: gives structure, energy, and is mainly carbohydrates for a hearty texture.
- Ripe bananas: add natural sweetness, moisture, and essential potassium; helps with digestion.
- Coconut oil: provides healthy fats, moisture and a rich, smooth taste in every bite.
- Cinnamon sugar: sweet and aromatic, adds warmth, flavor, and an inviting swirl pattern.
- Almond milk: dairy free alternative, light, and helps produce a moist, tender crumb.
- Eggs: bind the mixture, contribute protein and help with structure and rise.
- Granulated sugar and brown sugar: sweeten the bread and create a delightful caramelized finish.
Ingredient Quantities
- 1 3/4 cups gluten free all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum (if your flour blend doesnt already have it)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil (or another dairy free oil that you like)
- 1/2 cup dairy free milk (almond milk works great)
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 or 4 bananas – use extra if you like it super bananaey)
- 1/3 cup cinnamon sugar (mix 1/3 cup granulated sugar with 2 tsp ground cinnamon) for the swirl
- Extra cinnamon sugar (about 2 tbsp sugar mixed with 1/2 tsp cinnamon) for topping
How to Make this
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups gluten free all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp xanthan gum (if your flour blend doesnt already include it).
3. In a large bowl, beat 3/4 cup granulated sugar with 1/4 cup packed brown sugar and 2 large room temperature eggs until smooth.
4. Stir in 1/3 cup melted coconut oil, 1/2 cup dairy free milk, and 1 tsp vanilla extract until fully combined.
5. Mix in 1 1/2 cups mashed ripe bananas into the wet ingredients, making sure theyre well incorporated.
6. Gradually fold the dry ingredients into the wet mixture until just combined; try not to overmix it to keep the bread fluffy.
7. Pour half of the batter into your prepared loaf pan and sprinkle 1/3 cup cinnamon sugar (made from mixing 1/3 cup granulated sugar with 2 tsp ground cinnamon) evenly over the batter.
8. Carefully add the remaining batter on top and use a knife or skewer to gently swirl the cinnamon sugar through the batter creating a thick cinnamon ribbon.
9. Sprinkle about 2 tbsp extra cinnamon sugar (mixed with 1/2 tsp cinnamon) evenly on the top to get a nice crust.
10. Bake for about 50 to 60 minutes, then check the center with a toothpick. If it comes out clean, let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Enjoy!
Equipment Needed
1. An oven to preheat and bake the recipe
2. A 9×5 inch loaf pan (plus either oil or parchment paper to grease or line it)
3. A medium bowl for whisking together dry ingredients
4. A whisk
5. A large bowl for beating the sugars and eggs
6. An electric mixer or whisk to beat the eggs and sugars until smooth
7. Measuring cups and spoons for accurate ingredients
8. A rubber spatula for gently folding and mixing the batter
9. A knife or a skewer to swirl the cinnamon sugar
10. A toothpick to check if the bread is ready
11. A cooling rack to transfer the bread after a brief rest in the pan
FAQ
Cinnamon Swirl Banana Bread (gluten Recipe Substitutions and Variations
- Gluten free all purpose flour: If you dont have this handy, you can use another gluten free blend. Just make sure it includes xanthan gum, or add 1 tsp extra if it doesnt.
- Brown sugar: You can swap out the brown sugar with an equal amount of coconut sugar for a slightly different flavor.
- Melted coconut oil: If you’re out of coconut oil, try using another dairy free oil like avocado oil or even melted butter if dairy isnt an issue.
- Dairy free milk: Almond milk works great, but you can also use soy milk, oat milk, or any other plant milk as a substitute.
- Eggs: For those wanting a vegan option, mix 2 tbsp of flaxseed meal with 6 tbsp water for each egg and let it sit for a few minutes before using.
Pro Tips
1. Make sure your bananas are super ripe – almost overripe – cuz they mash better and add more natural sweetness.
2. Be real gentle when folding in the dry ingredients. Overmixing can make your bread dense which is not what you want.
3. If the batter seems too thick or heavy, try stirring in a splash more dairy free milk. It’ll keep your loaf moist and fluffy.
4. Let your bread cool in the pan for a bit before taking it out. It helps finish the cooking process and makes it easier to slice without crumbling.
Cinnamon Swirl Banana Bread (gluten Recipe
My favorite Cinnamon Swirl Banana Bread (gluten Recipe
Equipment Needed:
1. An oven to preheat and bake the recipe
2. A 9×5 inch loaf pan (plus either oil or parchment paper to grease or line it)
3. A medium bowl for whisking together dry ingredients
4. A whisk
5. A large bowl for beating the sugars and eggs
6. An electric mixer or whisk to beat the eggs and sugars until smooth
7. Measuring cups and spoons for accurate ingredients
8. A rubber spatula for gently folding and mixing the batter
9. A knife or a skewer to swirl the cinnamon sugar
10. A toothpick to check if the bread is ready
11. A cooling rack to transfer the bread after a brief rest in the pan
Ingredients:
- 1 3/4 cups gluten free all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp xanthan gum (if your flour blend doesnt already have it)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs (room temperature)
- 1/3 cup melted coconut oil (or another dairy free oil that you like)
- 1/2 cup dairy free milk (almond milk works great)
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 or 4 bananas – use extra if you like it super bananaey)
- 1/3 cup cinnamon sugar (mix 1/3 cup granulated sugar with 2 tsp ground cinnamon) for the swirl
- Extra cinnamon sugar (about 2 tbsp sugar mixed with 1/2 tsp cinnamon) for topping
Instructions:
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups gluten free all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp xanthan gum (if your flour blend doesnt already include it).
3. In a large bowl, beat 3/4 cup granulated sugar with 1/4 cup packed brown sugar and 2 large room temperature eggs until smooth.
4. Stir in 1/3 cup melted coconut oil, 1/2 cup dairy free milk, and 1 tsp vanilla extract until fully combined.
5. Mix in 1 1/2 cups mashed ripe bananas into the wet ingredients, making sure theyre well incorporated.
6. Gradually fold the dry ingredients into the wet mixture until just combined; try not to overmix it to keep the bread fluffy.
7. Pour half of the batter into your prepared loaf pan and sprinkle 1/3 cup cinnamon sugar (made from mixing 1/3 cup granulated sugar with 2 tsp ground cinnamon) evenly over the batter.
8. Carefully add the remaining batter on top and use a knife or skewer to gently swirl the cinnamon sugar through the batter creating a thick cinnamon ribbon.
9. Sprinkle about 2 tbsp extra cinnamon sugar (mixed with 1/2 tsp cinnamon) evenly on the top to get a nice crust.
10. Bake for about 50 to 60 minutes, then check the center with a toothpick. If it comes out clean, let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Enjoy!
