Easy Gluten-Free Cinnamon Swirl Banana Bread
This Easy Gluten-Free Cinnamon Swirl Banana Bread is soft, moist, and packed with sweet banana flavor and a cozy cinnamon swirl in every slice. Made with certified gluten-free ingredients, it’s perfect for breakfast, brunch, dessert, or an afternoon snack. Even better, it’s beginner-friendly and comes together with simple pantry staples.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups (280g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) melted unsalted butter (or dairy-free butter)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup milk or dairy-free milk
- For the Cinnamon Swirl:
- 1/3 cup (65g) light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
- Optional: 1/2 cup chopped walnuts, pecans, or certified gluten-free chocolate chips
Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: Whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Mix Wet Ingredients: In a large bowl whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs, vanilla, mashed bananas, and milk and mix well.
- Combine: Fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
- Make the Cinnamon Swirl: Stir together brown sugar, cinnamon, and melted butter until combined.
- Layer the Batter: Spread half of the batter into the loaf pan. Sprinkle with half of the cinnamon mixture. Add the remaining batter and top with the rest of the cinnamon mixture. Swirl gently with a butter knife.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover with foil during the last 15 minutes.
- Cool and Serve: Let cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before slicing for the best texture.
Notes
Always use certified gluten-free ingredients if baking for someone with celiac disease. Measure the flour carefully using the spoon-and-level method, and allow the bread to cool completely before slicing to prevent crumbling. Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to 3 months.