Get the Recipe: Cinnamon Banana Bread
This cinnamon banana bread is warm, cozy and moist! It has the best flavors and texture. The bread is moist and the cinnamon swirl is so tasty. This quick and easy bread is great for both breakfast and dessert!
Ingredients
Cinnamon Swirl
- ½ cup brown sugar, or coconut sugar
- 1 tbsp cinnamon
Banana Bread
- ⅓ cup avocado oil, or melted coconut oil
- ⅓ cup pure maple syrup, or honey
- 1 ¼ cups mashed bananas
- ¼ cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups flour, all purpose or gluten free
- 1 tsp baking soda
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- Make cinnamon swirl. Combine brown sugar and cinnamon in a small bowl. Set aside.
- In a large mixing bowl, add oil, maple syrup, mashed bananas, milk, eggs and vanilla extract. Stir to combine.
- Then, add in flour and baking soda. Stir to combine.
- Add half of the banana bread batter to the lined bread pan.
- Then, sprinkle cinnamon swirl mixture on top.
- Add the remaining bread batter on top.
- Bake for 40 to 50 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to fully cool before slicing into.
Notes
- For refined sugar free, use coconut sugar. The bread in these photos was made with coconut sugar.
- Feel free to replace oil with melted coconut oil, melted butter or vegetable oil.
- Both all purpose flour and gluten free 1 to 1 flour work well.
- Any type of milk works. For dairy free, use dairy free milk.
- Do not over bake. Bake until toothpick inserted comes out clean.
- Allow bread to cool before slicing into.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Freeze for up to 1 month.
Calories: 324kcal, Carbohydrates: 53g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 42mg, Sodium: 161mg, Potassium: 235mg, Fiber: 2g, Sugar: 26g, Vitamin A: 97IU, Vitamin C: 3mg, Calcium: 58mg, Iron: 2mg