Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is super moist on the inside but topped with a gorgeous cinnamon CRUNCH! No butter, no eggs, and no grains needed, it’s healthy enough to have for breakfast!

I purposely buy an excess of bananas, so I have an excuse to make a banana bread with the overripe ones.

There surely is an unwritten rule in which overripe bananas MUST turn into banana bread. It’s no secret that I am abiding by this rule, as evidenced by the plethora of variations I have, including blueberry banana bread, raspberry banana bread, and a chocolate chip banana bread.

To change things up, I wanted to explore some different flavors. One of my favorite combinations is cinnamon and banana. Inspired by my almond flour banana bread and keto cinnamon bread, I combined the two to create this delicious loaf!

Why this cinnamon swirl banana bread recipe will have you mesmerized-

• It’s secretly healthy! This entire recipe requires just two tablespoons of sugar, and you can easily substitute them for sugar free alternatives.
• There is no butter or eggs needed, which are pretty standard for most banana bread recipes (except for the best vegan banana bread!).
• It’s got a lovely cinnamon swirl through the middle AND on top, ensuring you get a lovely dose of that cinnamon sugar hit with every bite!

The texture ticks all the boxes too- It’s soft and moist in the middle, but has a lovely crunchy topping. It’s full of cinnamon flavor and has hints of banana, without being overpowering.

This is the kind of quick bread that can pass as both dessert or breakfast and takes minimal prep. I love baking two loaves at a time and freezing one to enjoy later down the track!

What goes into this recipe?

For the bread.

• Almond flour– Blanched almond flour or superfine almond flour. Avoid using almond meal as it will yield a gritty and dense loaf. 
• Baking powder– Leavening agent to give the bread some fluffiness and rise.
• Salt– Brings out the overall sweetness of the bread. 
• Brown sugar– Provides sweetness and a subtle molasses flavor. Coconut sugar or a brown sugar substitute can also be used. 
• Bananas– Overripe and spotty bananas are a must for banana bread!
• Coconut oil– Refined coconut oil measured in its melted state. If you like, you can use unsalted butter. 
• Eggs OR flax eggs– Both work perfectly for this recipe.
• Vanilla extract– Gives the bread a subtle vanilla flavor. 

For the cinnamon swirl and crunch topping.

• Cinnamon– The key ingredient to give it the lovely sweet cinnamon flavor. 
• Sugar– White sugar or a sugar substitute. 

How do you make a cinnamon swirl banana bread?

Start by adding the dry ingredients into a large mixing bowl and whisk together. In a separate bowl, add the bananas, coconut oil, eggs (or prepared flax eggs) and vanilla extract. Combine the wet and dry ingredients and mix until combined.

Next, whisk together the cinnamon and sugar until combined. Transfer 1/3 of the batter into a lined loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture. Pour the remaining batter on top and sprinkle any remaining cinnamon sugar.

Now, bake the bread for 45-55 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely, before slicing and serving.

Dietary swaps and substitutions

• Vegan cinnamon swirl banana bread. Swap out the eggs for flax eggs. To make the flax eggs, combine 2 tablespoons of ground flaxseed in 6 tablespoons of water and let it sit for 10 minutes until a gel is formed.
• Make it sugar free. Replace the sugar in both the batter and the topping with a brown sugar substitute.
• Add some mix-ins. Fold through some walnuts, pecans, or even some chocolate chips into the batter.
• Lower the carbs. As this recipe uses almond flour, it’s already lower carb than most cinnamon swirl banana breads out there. However, to cut the carbs even more, you can use sugar substitutes.

Tips to make the best recipe

• The riper your bananas are, the sweeter the bread will be. If you prefer a sweeter bread, you can add an extra tablespoon or two of sugar to the batter.
• Oven makes and models differ, so you may need to bake for a few extra minutes. This banana bread is super moist, so it will not be overly fluffy and dense. 
• You can omit the cinnamon swirl throughout and leave it for just the topping.

Storing and freezing instructions

• To store: Leftovers can be stored in the refrigerator, covered, for up to 7 days.
• To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.

More banana bread recipes to try

• Keto banana bread
• Coconut flour banana bread
• Eggless banana bread
• 3 Ingredient banana bread
• Flourless banana bread

Frequently Asked Questions

Cinnamon Swirl Banana Bread

This healthy cinnamon swirl banana bread is moist and soft in the middle with a crunch topping! No eggs, no butter, and no grains needed, it's healthy enough for breakfast!

5 from 197 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 12 Slices

Calories: 142kcal

Author: Arman

Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 2 tablespoon brown sugar * See notes
• 1/4 teaspoon salt
• 2 large bananas mashed
• 2 large eggs or flax eggs
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract

For the cinnamon filling and topping

• 2 tablespoon cinnamon
• 1/2 cup sugar * See notes

Instructions

• Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside. In a small bowl, add the cinnamon and sugar and mix
• In a large mixing bowl, combine your dry ingredients and mix well. In a separate mixing bowl, add your bananas, eggs (or flax eggs), melted coconut oil, and vanilla extract and mix well. Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup. In a small bowl, whisk the cinnamon and sugar for the swirl and topping.
• Transfer 1/3 of the batter to the lined pan. Sprinkle 3/4 of the cinnamon/sugarr mixture. Fill with the remaining banana bread batter. Top with remaining cinnamon and sugar.
• Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
• Allow the bread to cool in the pan completely, before slicing and serving.

Notes

* I used a brown sugar substitute. 

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 7 days.

TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.

Nutrition

Serving: 1Slice | Calories: 142kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Potassium: 2mg | Fiber: 4g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 4g

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