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Cinnamon Swirl Banana Bread

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Ultra soft and tender banana bread swirled with cinnamon brown sugar and topped with a crunchy cinnamon sugar crust. This banana bread is so irresistible, you’d never guess it’s healthy, vegan & gluten-free!

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I have this problem. When I like something, I really like it. Like the can’t get enough, want to revolve my entire life around it kind of like it. It’s kinda like how if we become friends and I think you’re really cool, I just want to hang out with you all the time and never leave your side. Some people call that “creepy”. I just call it being an extrovert and knowing what/who I like. 😉

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You may remember that I kinda recently discovered that I like banana bread, and now it’s become that thing I can’t get enough of. Sometimes I purposely don’t eat my bananas so that they can get to that too-ripe stage where I am left with no choice other than making banana bread. It’s kind of a problem.

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I keep trying to decide which one is my favorite, but that’s like asking who I love more: Winston or Clementine. I can’t do it. I will say, however, that the “crust” on this loaf makes it incredibly special and unlike any banana bread I’ve ever tasted. It wasn’t even intentional. I had extra cinnamon sugar left over, and I threw it on top. It was one of those perfect surprises–I took it out of the oven and the top was sweet and crunchy while the rest was perfectly tender and pillowy soft.

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I happened to have a little extra of this molasses dulce de leche glaze lying around when I made it, so to make things even more ridiculous, I drizzled some on top. It totally doesn’t need it, but if you want to add a little extra umph, it certainly doesn’t hurt. Either way, you’ll find yourself going back for “Just one more slice…” until the loaf magically disappears. 😉

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Cinnamon Swirl Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12-16

Serving Size: 1 slice

Cinnamon Swirl Banana Bread

Ultra soft and tender banana bread swirled with cinnamon-sugar and topped with a crunchy cinnamon sugar crust. This banana bread is so irresistible, you'd never guess it's healthy, vegan & gluten-free!

Ingredients

  • 2 cups gluten-free baking blend (or white whole wheat flour)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • dash salt
  • 3 extra ripe medium bananas, mashed
  • 1/3 cup melted coconut oil
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened almond milk
    • For the cinnamon brown sugar swirl/crust:
  • 1/4 cup brown sugar
  • heaping 1/2 tablespoon cinnamon

Instructions

  1. Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
  2. In a small bowl, combine the brown sugar and cinnamon for the cinnamon brown sugar swirl. Set aside.
  3. In a medium bowl, whisk together baking blend, cornstarch, baking soda, baking powder, cinnamon and salt. In a large bowl or stand mixer, beat together bananas, coconut oil, sugars and vanilla until well combined. Stir in half the flour mixture, then almond milk, then remaining flour mixture.
  4. Pour half of the batter into prepared loaf pan. Sprinkle half of the cinnamon brown sugar mixture on top. Pour remaining batter and top with remaining cinnamon brown sugar. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 50-60 minutes. Set loaf pan on a wire rack to cool completely. Store in an airtight container for up to one week. If desired, serve topped with molasses dulce de leche glaze
https://arismenu.com/cinnamon-swirl-banana-bread/

Comments

  4. Melanie @ Nutritious Eats says

    Ari- this sounds amazing! I LOVE your choc banana bread. I made a modified version a couple weeks ago- modified mainly because I screwed things up on accident but it turned out so darn good. I basically used slightly different measurements of your recipe. The kids and I devoured the loaves and I made more today! So I totally get it. Obsessed!
    Melanie @ Nutritious Eats recently posted…Roasted Salmon with LeeksMy Profile

  7. Tina Muir says

    Oooooh this sounds fantastic! Perfect for ripe bananas….but I am in the same boat as Amanda, in that I eat them before they get ripe! That is a downside of being a runner…..just need to buy more obviously 🙂 Thanks for the great idea!
    Tina Muir recently posted…10 Reasons Running is for YOU!My Profile

    • Ari says

      I’m totally with you! Mine only actually get ripe when I’m not home to eat them or if I buy them specifically for banana bread.

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