Cinnamon Swirl Banana Bread
This cinnamon swirl banana bread is so easy to make and SO delicious and moist! With a ribbon of cinnamon sugar swirled throughout and a crisp cinnamon sugar streusel on top, it’s a fun version of a classic banana bread. This banana bread is gluten free and refined sugar free, too!
Ingredients
Banana bread
- 1 cup almond flour
- 1/2 cup + 1 tbsp oat flour
- 1 cup mashed banana *from super spotty/ripe bananas
- 2 eggs
- 3 tbsp maple syrup or honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- pinch sea salt
Cinnamon sugar swirl
- 5 tbsp coconut sugar
- 1 tbsp cinnamon
Streusel topping
- 1/4 cup coconut oil melted
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 1/2 cup oats
- 1/3 cup finely chopped pecans *or other nut
Glaze
- 1 cup Monkfruit powdered sugar *I like Lakanto
- 2-3 tbsp milk of choice, as needed
Instructions
Banana bread
- Preheat oven to 350F.
- In a small bowl, mix together the cinnamon sugar (You can also just sprinkle it over out of a measuring cup to save dishes). In another small bowl, mix together the streusel topping.
- Add all of the banana bread ingredients to a food processor or blender, blending until well combined. Don't over-blend.
- Line a standard loaf pan with parchment paper. Pour half of the batter into the pan. Then, sprinkle the cinnamon mixture over top, making sure to sprinkle it all over evenly. Pour the remaining batter over top, spreading it out carefully.
- Sprinkle the streusel topping over top, spreading it out. Bake the loaf for 22-28 minutes (i've noticed ovens vary! Check on it at 22). It should feel pretty firm in the center and a toothpick inserted will come out clean. If it's not done, simpyl cook it a few minutes longer. Let the loaf cool completely before removing from the pan.
Glaze
- Add the powdered monkfruit sweetener to a bowl. Add two tablespoon of milk and mix well. Then add another tbsp at a time until you reach a glaze consistency.
- Drizzle the glaze over the loaf. Cut into slices and enjoy!
Notes
If you want to make it ahead of time, it's best stored unsliced in an air-tight container on the counter at room temp for 3 days. You can store it in the fridge for 1 week.