Introduction
There’s something truly heartwarming about the aroma of freshly baked banana bread wafting through the kitchen, isn’t there? This Cinnamon Swirl Banana Bread is a delightful twist on a classic, featuring a glorious burst of flavor with every bite. Whether you’re enjoying it for breakfast, as a snack, or dessert, this bread is sure to become a cherished favorite. Plus, with a gluten-free and dairy-free option, everyone can indulge in its warm, cinnamon goodness!
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups gluten-free all-purpose flour
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/4 cup brown sugar (for swirl topping)
- 1 tablespoon cinnamon (for swirl topping)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, mash the ripe bananas until they are smooth and creamy.
- Stir in the melted coconut oil until the mixture is well combined.
- Add the maple syrup or honey, along with the eggs and vanilla extract, mixing until everything is thoroughly incorporated.
- In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- If desired, fold in the chopped walnuts or pecans for an added crunch.
- In a small bowl, combine the brown sugar and cinnamon for the swirl topping.
- Pour half of the banana bread batter into the prepared loaf pan, followed by sprinkling half of the cinnamon sugar mixture on top.
- Pour the remaining batter over the cinnamon sugar layer and finish with the remaining cinnamon sugar mixture.
- Using a knife or toothpick, gently swirl the batter and the sugar together to create a beautiful marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into slices.
Notes or Tips
- For a sweeter loaf, feel free to increase the amount of maple syrup or honey.
- This bread is best enjoyed fresh, but it can be stored in an airtight container for a few days or frozen for longer storage.
- If you prefer a nut-free option, simply omit the walnuts or pecans.
Cooking Techniques
Mashing the bananas until completely smooth ensures that they blend perfectly into the batter, giving your bread a moist texture. Swirling the cinnamon sugar mixture into the batter creates that delightful cinnamon layer that adds both flavor and an eye-catching presentation.
FAQ
- Can I make this bread without gluten-free flour? Absolutely! You can use regular all-purpose flour if gluten isn’t a concern for you.
- How can I tell when the banana bread is done? A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Is it possible to make this banana bread vegan? Yes! You can substitute the eggs with flax eggs or applesauce for a vegan variation.
Conclusion
This Cinnamon Swirl Banana Bread is not only a deliciously simple way to use overripe bananas, but it’s also a slice of comfort that brings smiles to every table. Whether you’re welcoming friends for coffee or enjoying a quiet moment with your morning tea, this warm, spiced loaf is sure to bring joy. Happy baking!