Description
This gluten free banana bread with cinnamon swirl is naturally gluten free and has the perfect super soft and moist texture that will keep you coming back for more.
Ingredients
Units
Scale
- 2 cups oat flour (gluten free)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 1/4 cup coconut oil (melted)
- 3 tablespoons unsweetened almond milk
- 2 teaspoons vanilla extract
- 3 bananas mashed + 1/2 banana for topping
- Optional: Chopped walnuts
- Optional: Honey for topping
Cinnamon Swirl
- 3 tablespoons maple syrup
- 3 teaspoons cinnamon
- 1 tablespoon melted coconut oil
Instructions
- Preheat oven to 350 degrees F
- Grease a bread loaf pan generously with coconut oil, or place parchment paper in the loaf pan.
- In a small bowl, take three peeled, ripe bananas, and mash well.
- In a separate medium size mixing bowl combine the oat flour, baking soda, and sea salt.
- Next in a stand mixing bowl, add the eggs, coconut sugar, almond butter, coconut oil, almond milk, vanilla extract, and mashed bananas. Mix well until evenly combined.
- Once your wet mixture is combined, add the dry mixture slowly, stirring on low until the wet and dry ingredients have been combined.
- If you would like to add nuts to your banana bread you can add them to the mixture at this time.
- At this point take your banana bread batter and pour it evenly into your greased loaf pan.
- Next, in a small bowl mix together all the ingredients for the cinnamon swirl.
- Taking a spoon, swirl the cinnamon swirl mixture into the banana bread batter. Be careful not to stir it in too much, you want to be able to see the swirl.
- Optional: Slice a banana length wise and place on top of the banana bread mixture.
- Place in the oven for 50-60 minutes, or until top begins to brown and the bread is evenly cooked through.
- Allow to cool entirely before serving.
Keywords: gluten free banana bread
