I LOVE banana bread and have quite a few different banana bread recipes on this blog. However, I’ve got the best cinnamon swirl banana bread for you that is vegan, gluten-free, and refined sugar free. It might currently be my favorite banana bread recipe so far! I mean, who doesn’t love banana bread swirled with the most delicious cinnamon sugar?! The flavor combo is just HEAVENLY.

The slightly crispy edges and top from the cinnamon sugar is my favorite part. I love using coconut sugar because it’s unrefined and has a lower glycemic index. It tastes very similar to brown sugar, but feel free to use normal brown sugar if you don’t have coconut sugar. The combination of oat and almond flours give this banana bread the yummiest texture and flavor.

My husband even likes this cinnamon swirl banana bread and he is not a sweets person! To top it off even more, try slathering some peanut butter or your favorite nut butter on top….seriously SO DANG good! I can’t wait for you guys to try this recipe! It did not last more than 2 days in our house. If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

3 super ripe large bananas
2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsps water)
2 tsp vanilla extract
1/4 cup melted and cooled coconut oil
2 tbsp coconut sugar (or brown sugar if not refined sugar free)
2 tsp apple cider vinegar
2 cups oat flour
1/2 cup almond flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt

cinnamon swirl

1/2 cup coconut sugar (or brown sugar)
1 heaping Tbsp cinnamon

Instructions

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.
In a large mixing bowl, make flax eggs by combining the ground flaxseeds with water. Let it sit for 5 minutes to thicken. Add the bananas and mash very well until smooth. Add the vanilla, melted coconut oil, coconut sugar, and apple cider vinegar. Whisk together until well combined.
In a separate bowl, whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
Add dry ingredients to wet. Use a spatula and mix until just barely combined and there are no more lumps. Careful not to over mix!
Pour 1/2 of the batter into the lined 9×5 loaf pan. Sprinkle half of the cinnamon mixture on top. Then pour the last half of the batter on top of the cinnamon layer. Sprinkle evenly the last half of the cinnamon mixture on the top. With a knife, lightly swirl the cinnamon into the batter. Don’t go crazy with this because you want to see the layers. Bake for 60-70 minutes. Mine took about 65 minutes. It is done when a toothpick or knife inserted in the middle comes out clean. Let the bread cool in the pan for 5 minutes, then lift the bread out with the parchment paper and place on a cooling rack. Cool completely before cutting. Enjoy!
Store in an airtight container or ziploc bag on the counter for 3 days or in the fridge for 5 days.

Servings: 8

Author: valeria.chao

Best Cinnamon Swirl Banana Bread (vegan, gluten-free, refined sugar free)