Gluten Free Cinnamon Swirl Banana Bread

Cinnamon swirl banana bread on a white surface with ripe bananas in the background.

5 from 1 vote

Gluten Free Cinnamon Swirl Banana Bread

This gluten free cinnamon swirl banana bread is sweet, 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!

Prep Time10

Cook Time50

Total Time1

Course: Baking

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 243kcal

Author: Amanda

Equipment

8"x 4" loaf pan

Ingredients

Ingredients for gluten free cinnamon banana bread

110 grams unsalted butter Melted
175 grams gluten free all purpose flour
100 grams sugar
1 teaspoon baking soda check that it is gluten free as some brands contain gluten
¼ teaspoon salt
¼ teaspoon xanthan gum omit if flour blend already contains xanthan gum.
2 ripe bananas
2 large eggs room temperature
1 teaspoon vanilla extract

Ingredients for cinnamon swirl

50 grams unsalted butter (melted)
2 tablespoons ground cinnamon
50 grams brown sugar
1 tablespoon gluten free all purpose flour

Ingredients for the glaze

100 grams powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

How to make gluten free cinnamon banana bread

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.
In a separate bowl, mash the bananas.
Add the melted butter, eggs, and vanilla extract to the mashed bananas and whisk together.
Add the wet ingredients to the bowl with the dry ingredients and, whisk well until fully combined.

Make the cinnamon swirl

Melt the butter in short bursts in the microwave.
Mix together the sugar, cinnamon, and flour the 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.
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).
Pour in the remaining banana bread mixture, then spread evenly, add the cinnamon-butter dollops, and swirl until marbled.
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.
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.

Notes

Tips:

Tip #1: Use ripe bananas, as this really makes all the difference. It adds moisture and sweetness to the recipe.
Tip #2: Don't overbake, as this will result in the banana bread drying up and won't be as moist.
Tip #3: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.
Tip #4: 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.

Nutrition