Gluten Free Cinnamon Swirl Banana Bread

This gluten free cinnamon swirl banana bread is sweet, and moist, with beautiful swirls of buttery cinnamon sugar and drizzled with a vanilla glaze. It is so simple to make and is the most delicious treat for breakfast, an afternoon coffee, or just when you fancy a slice of something sweet!

Nothing beats a slice of freshly baked cinnamon banana bread with a hot cup of coffee on a crisp autumn day.

I always seem to have a few ripe bananas waiting to be used up by the end of the week, or perhaps I secretly buy extra just so I have an excuse to make banana bread! Either way, freshly baked banana bread is always welcome in my house.

Some of our favorite gluten-free banana breads that we often make on repeat are my gluten free chocolate chip banana bread, gluten free double chocolate banana bread, and gluten free blueberry banana bread.

Recipe Development

I love making banana bread and like to change the flavors based on the seasons and this cinnamon swirl banana bread is usually one of my first bakes when the summer is ending and autumn has started.

I used my gluten-free double-chocolate banana bread and slightly modified the recipe during testing. In the end, the best result was omitting the sour cream, since the sweet cinnamon butter in the swirl adds moisture and there was no need to add it.

I have also been testing my recipes with different gluten free flours. This recipe worked well with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Dove's Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.

📋 Ingredients Notes

• Butter melted and cooled before adding to the recipe. I used unsalted butter. If using salted butter you can omit the salt from the recipe. Dairy free butter block will also work well.
• Gluten free all purpose flour - I tested this recipe with a pre-made blend of gluten-free flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Doves Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.
• Sugar - I used regular sugar in the banana bread mix, but light brown sugar will also work well. Brown sugar is better in the cinnamon swirl mix and powdered sugar for the vanilla glaze.
• Ground cinnamon - Adds that beautiful fall flavor to the banana bread.
• Baking soda - also known as bicarbonate of soda. Always check the brand is gluten free.
• Bananas - Mashed large ripe bananas. Try and use as ripe as bananas as possible as this will have the best flavor and add sweetness.
• Eggs - Use large eggs at room temperature.
• Milk - Only a little milk is needed to make the glaze but you could also use heavy cream or dairy free milk.
• Vanilla extract - adds additional flavor.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free cinnamon swirl banana bread.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat oven to 175°c/340°F/Gas Mark 4.

Melt the butter in short bursts in the microwave and set aside to cool.In a large bowl, mix the gluten free flour, sugar, salt, and baking soda.

Step 2: In a separate bowl, mash the bananas.

Add the melted butter, eggs, and vanilla extract to the mashed bananas and whisk together.

Tip: Use ripe bananas, as this really makes all the difference. It adds moisture and sweetness to the recipe.

Step 3: Add the wet ingredients to the bowl with the dry ingredients and, whisk well until fully combined.

Step 4: Melt the butter in short bursts in the microwave.

Mix together the sugar, cinnamon, and flour, then add in the melted butter. Mix until smooth and lump-free. If the cinnamon butter is too runny, add a little extra flour until it is like a paste but still drops off the spoon.

Step 5: Pour the ½ the banana bread batter into the lined baking pan and spread evenly. 

With a spoon, drop dollops of about half the cinnamon butter over the batter, then gently swirl it through with a knife or skewer until it has a marbled appearance (be careful not to overmix).

Step 6: Pour in the remaining banana bread mixture, then spread evenly, add the cinnamon-butter dollops, and swirl until marbled.

Tip: Don't over-swirl the cinnamon butter, as the cinnamon butter mix will get mixed into the banana bread batter, and you won't get those beautiful distinct cinnamon ribbons throughout the bread.

Step 7: Bake in the center of the oven for 50-60 minutes. Check your bread with a skewer, and when it comes out almost clean, it's ready to be moved to the cooling rack. Leave the cinnamon swirl banana bread in the pan until fully cooled.

Step 8: Once cooled, make the vanilla glaze in a small bowl, mixing the powdered sugar, milk, and vanilla extract until smooth and lump-free.

Remove the cinnamon swirl banana bread from the pan and drizzle the glaze over the top of the bread.

Tip: Don't overbake, as this will result in the banana bread drying up and not being as moist.