Cinnamon Swirl Banana Bread (Gluten & Dairy Free)

I LOVE banana bread….but sometimes you just need to change things up a bit…..and that’s where this amazing, cinnamony deliciousness comes in! So moist and full of both banana and cinnamon flavor, it practically melts in your mouth! Easy to make……and even easier to eat, LOL, you might want to make this in the mini loaf pans so you can eat one and freeze one…that way you’ll have it on hand when that craving strikes! It fact…that’s where I’m headed now! It looks so good on here I’ve just got to have a piece! Enjoy! 🙂

Cinnamon Swirl Banana Bread (Printable Version)

For the bread:

  • 3-4 over-ripe bananas, mashed
  • 1/3 cup melted non-dairy butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp pure vanilla extract (GF)
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups GF flour
  •  3/4 tsp xanthan gum

For the swirl:

  • 2/3 cup sugar
  • 2 Tbsp cinnamon
  1. Preheat oven to 350. Grease a 9×5 loaf pan.
  2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and gum. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes.

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