Recipe: Gluten Free Cinnamon Swirl Banana Bread

            Stop what you are doing and make this recipe! Haha I’m not kidding, it is that good!! I have been following a baker/blogger named Elisabeth Farris from Elisabethandbutter and I always enjoy her Gluten Free recipes she puts together and this was one of her recipes, I had to share asap! Reed and I loved this bread. It would be great for a get together, breakfast, or dessert.

         Even if you aren't gluten free, you can substitute the GF baking flour to regular flour if you choose. It's a great recipe! Enjoy and let me know if you make this and love it as much as we have. Have a great evening and more recipes coming soon :)  Here is Elisabeth's blog with all of her recipes. I enjoy her social media and blog. Thanks for stopping by! xo Tesla 

More of Elisabeth's recipes and this recipe:

Here is the recipe:

Gluten Free Cinnamon Swirl Banana Bread


For the Banana Bread:
⅓ cup coconut oil, melted before measuring
½ cup honey
1 tablespoon maple syrup
2 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1 1/2 teaspoon vanilla extract
¼ cup milk (I used 2% but any type is fine)
1 ¾ cups gluten-free all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Cinnamon Swirl and Topping*:
1/3 cup sugar or coconut sugar
1 tablespoon ground cinnamon
  1. Preheat oven to 325°F and line a 9×5 loaf pan with parchment paper going up all the sides and the bottom.
  2. In a medium sized bowl, whisk together the melted coconut oil with honey and maple syrup. Add the eggs, mashed bananas, milk and vanilla and whisk to combine well. If the coconut oil starts to solidify, place it in the microwave for 10 seconds and whisk again.
  3. Add the flour, baking soda and salt to the liquid mixture and stir until combined.
  4. In a small separate bowl, combine the granulated sugar and cinnamon. Set aside.
  5. Pour half of the batter into the lined loaf pan and then sprinkle half of the cinnamon sugar on top. Pour the rest of the batter on top and spread it out. Sprinkle the rest of the cinnamon sugar on top and swirl with a knife.
  6. Bake for 55-60 minutes, or until a toothpick comes out clean.
  7. Remove from oven and let it sit in the pan for 10 minutes to cool and then take it out and let it cool completely on a wire rack.
Recipe is from Elisabethandbutter 

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