This healthy cinnamon swirl banana bread is moist on the inside and tender on the outside, and the perfect way to spruce up the classic banana bread! Made without eggs and without sugar, it's the perfect dessert or snack recipe! Paleo, Vegan and gluten-free.
Prepare your flax eggs by combining the ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes, to form a gel.
Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate mixing bowl, add your bananas, flax eggs, melted coconut oil, and vanilla extract and mix well. Prepare your cinnamon mixture by combining the cinnamon and granulated sweetener.
Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup.
Transfer 1/3 of the batter to the lined pan. Sprinkle 3/4 of the cinnamon/sweetener mixture. Fill with the remaining banana bread batter. Top with remaining cinnamon and granulated sweetener. Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
Allow the cinnamon swirl banana bread to cool in the pan for 15 minutes, before transferring to a wire rack to cool completely.
* Only add the granulated sweetener if you prefer a sweeter bread.Be sure to add some milk if your cinnamon swirl banana bread batter is too thick. Healthy Cinnamon Swirl Bread should be stored in the fridge and will keep well for5 days, in a sealed container.Banana Cinnamon Bread is freezer friendly and will keep fresh for 6 months.