Hi friends! Today I’m sharing a super yummy recipe that’s the best of both worlds cinnamon rolls + banana bread! It’s soft, sweet, swirly, and perfect for breakfast, snack time, or even dessert. This Cinnamon Roll Banana Bread is gluten-free friendly, uses coconut sugar, and smells AMAZING while baking. Let’s get started!
Method
Preheat & Prep the Pan
Start by preheating your oven to 350°F (175°C). This is important so your bread starts baking evenly right away. While the oven is heating up, prepare your loaf pan. You can either grease it lightly with oil or butter, or line it with parchment paper. I prefer using parchment paper because it makes cleanup super easy and helps the bread lift right out of the pan without sticking.
Mix the Wet Ingredients
In a large mixing bowl, combine all your wet ingredients first. Add in the 1/4 cup of milk, 1 teaspoon of vanilla extract, the two mashed bananas, and 2 eggs. Use a whisk or fork to mix everything together until it’s smooth. The mashed bananas help create that classic moist texture we all love in banana bread, and the vanilla adds a warm, cozy flavor.
Add the Dry Ingredients
Next, it’s time to bring in the dry ingredients. Pour in 1 cup of almond flour, 1/2 cup of all-purpose gluten-free flour, 1/2 cup of coconut sugar, 1 teaspoon of cinnamon, and 1 teaspoon of baking powder. Gently fold these into the wet mixture using a spatula or spoon. Be careful not to overmix you want the ingredients to be just combined. Overmixing can make the bread dense instead of fluffy, and we want light and tender slices!
Make the Cinnamon Swirl
In a separate small bowl, prepare your cinnamon swirl. Stir together 1/2 cup of coconut sugar, 1 teaspoon of cinnamon, and 1 tablespoon of milk. This mixture should be thick but spreadable. It’s going to add that fun cinnamon roll vibe and give your banana bread a sweet, spiced twist in every bite.
Layer the Batter and Swirl
Now for the creative part layering the batter! Pour a small amount of the banana bread batter into the bottom of your loaf pan and spread it evenly. Then, drizzle a bit of your cinnamon swirl mix on top of that layer. Don’t worry about being too neat the swirl effect is meant to look fun and rustic! Continue layering the rest of the batter and swirl mix, alternating until everything is used up. The final result should have sweet cinnamon ribbons throughout the loaf.
Bake the Bread
Place the loaf pan into your preheated oven and bake for 45 minutes. Keep an eye on it toward the end of baking time. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. If it’s still wet in the middle, give it a few more minutes and check again.
Cool and Glaze (Optional)
Once baked, take the pan out of the oven and let the banana bread cool in the pan for about 10 minutes. Then, carefully lift it out and set it on a wire rack to cool completely. This step is important if you slice it too soon, the bread might be too soft and fall apart. If you want to add a glaze, just mix a little powdered sugar with a few drops of water or milk until it’s smooth. Drizzle it over the cooled bread for extra sweetness and that “cinnamon roll” look.
Necessary Tools
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Loaf pan
- Spatula or spoon
- Parchment paper or non-stick spray
- Oven
CINNAMON ROLL BANANA BREAD
Cuisine: AmericanDifficulty: Easy10
servings10
minutes45
minutes55
minutesIngredients
For the Banana Bread
1 cup almond flour
1/2 cup all-purpose flour (I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour)
1/2 cup granulated sugar (I used coconut sugar)
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup milk
1 tsp. vanilla extract
2 small ripe bananas (mashed)
2 eggs
For the Cinnamon Swirl
1/2 cup granulated sugar (coconut sugar works great)
1 tsp. cinnamon
1 tbsp. milk
Directions
- Preheat the oven to 350°F and either grease your loaf pan or line it with parchment paper.
- In a big bowl, whisk together the milk, vanilla, mashed bananas, and eggs.
- Add the almond flour, gluten-free flour, sugar, cinnamon, and baking powder to the wet mix. Stir everything until it’s just combined don’t overmix!
- In a smaller bowl, mix up your cinnamon swirl: sugar, cinnamon, and milk.
- Time for the fun part! Spread a small layer of batter into your loaf pan, then add a spoonful of the swirl mix on top. Keep layering batter and swirl mix until you use it all.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let it cool before slicing. Optional: Mix powdered sugar and a splash of water for a quick glaze. Drizzle it on top. Yum!
Notes
- Make sure your bananas are ripe the riper, the sweeter and more flavorful your bread will be!
- Don’t overmix the batter. Stir just until it’s combined so your bread stays fluffy.</li>
- Check the center with a toothpick. If it comes out sticky, bake it a few more minutes.
- Make sure your bananas are ripe the riper, the sweeter and more flavorful your bread will be!
Serving Suggestions
- Enjoy it warm with a little butter or nut butter on top.
- Add a side of fruit for a sweet breakfast.
- Serve with hot chocolate or a cup of tea for cozy vibes.
- Make it dessert by adding a scoop of vanilla ice cream!
Fun Fact
Did you know? Cinnamon has been loved for thousands of years! Ancient Egyptians even used it as part of their medicine and in perfumes. Now we get to enjoy its delicious flavor in treats like this one!
Conclusion
And there you have it Cinnamon Roll Banana Bread that’s easy to make and super delicious. It’s a cozy twist on classic banana bread, with swirls of cinnamon sugar magic in every bite. If you try it, let me know how it turns out and don’t forget to take a picture before it’s all gone. Happy baking!
