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.
* 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.