Cinnamon Swirl Banana Bread
This gluten-free cinnamon swirl banana bread comes together in one bowl with a gorgeous ribbon of cinnamon sugar. Dairy-free and absolutely divine!
You know that moment when you spot those three sad, spotty bananas on your counter and suddenly feel like a gluten-free baking genius? That’s exactly how this cinnamon swirl banana bread (gluten-free, dairy-free) was born in my kitchen on a rainy Tuesday morning.
I wanted something special—not just your average banana bread recipe one bowl situation. Something that’d make my kids stop mid-cartoons and wander into the kitchen asking “what smells so good?” The secret is that gorgeous cinnamon sugar ribbon running through the middle, creating a swirl that’s as pretty as it tastes.
This one bowl banana bread recipe is ridiculously simple, forgiving for beginners, and perfect for batch baking banana bread when you’ve got a bunch of overripe bananas begging for attention. No fancy equipment needed, just a bowl and some serious banana bread magic.
Table of Contents
Cinnamon Swirl Banana Bread (Gluten-Free, Dairy-Free)
Equipment
- Loaf pan
- Parchment paper
- Large mixing bowl
- Hand mixer
- Small bowl
- Measuring cups
- Measuring spoons
Ingredients
Banana Bread
- ⅓ cup butter, melted or coconut oil or dairy-free butter stick
- ¾ cup brown sugar or coconut sugar
- 1 ½ cups overripe bananas, mashed about 3 large bananas
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups gluten-free all-purpose flour or regular flour
- 1 tsp baking soda reduce to 3/4 tsp for high altitude (6,000-8,000 ft)
- 1 tsp cinnamon
- ½ tsp salt
Cinnamon Sugar Swirl
- ¼ cup white sugar
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350°F and line a standard loaf pan with parchment paper, letting two sides hang over the edges like little handles. This makes removing your cinnamon swirl banana bread an absolute breeze later!
- In a large mixing bowl, combine your melted butter and brown sugar, beating them together with a hand mixer until they’re nicely blended. Add your mashed bananas and mix until smooth—a few small lumps are totally fine. Toss in the eggs and vanilla, giving everything a quick blend to bring it together.
- Add your gluten-free all-purpose flour, baking soda, cinnamon, and salt directly to the same bowl. Stir everything together with a spoon or spatula until you’ve got a smooth, even batter with no dry streaks. Pour exactly half of the batter into your prepared loaf pan and spread it into an even layer across the bottom.
- In a small bowl, whisk together the white sugar and cinnamon for your swirl. Set aside one tablespoon of this mixture for the top, then sprinkle the remaining cinnamon sugar evenly across the banana bread batter in your pan, covering it completely like a sweet, spiced blanket.
- Dollop the remaining banana bread batter over the cinnamon sugar layer in small spoonfuls, then gently spread it to cover the cinnamon mixture completely. Sprinkle that reserved tablespoon of cinnamon sugar across the top for a gorgeous, sparkly finish.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The top should be deeply golden and smell like heaven.
- Let your banana bread cool completely in the pan before slicing—I know it’s torture, but warm banana bread can turn gummy when cut too soon! Once cooled, use those parchment paper handles to lift it out, slice, and devour.
Notes
Ingredients
| Banana Bread Base | Amount |
|---|---|
| Butter, melted (or coconut oil/dairy-free butter) | 1/3 cup |
| Brown sugar (or coconut sugar) | 3/4 cup |
| Overripe bananas, mashed | 1 1/2 cups (about 3 large) |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Gluten-free all-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Cinnamon | 1 tsp |
| Salt | 1/2 tsp |
| Cinnamon Sugar Swirl | Amount |
|---|---|
| White sugar | 1/4 cup |
| Cinnamon | 2 tsp |
High Altitude Note: If you’re baking between 6,000-8,000 feet, reduce baking soda to 3/4 teaspoon to prevent over-rising.
Instructions
Step 1: Preheat your oven to 350°F and line a standard loaf pan with parchment paper, letting two sides hang over the edges like little handles. This makes removing your cinnamon swirl banana bread (gluten-free, dairy-free) an absolute breeze later!
Step 2: In a large mixing bowl, combine your melted butter and brown sugar, beating them together with a hand mixer until they’re nicely blended. Add your mashed bananas and mix until smooth—a few small lumps are totally fine. Toss in the eggs and vanilla, giving everything a quick blend to bring it together.
Step 3: Add your gluten-free all-purpose flour, baking soda, cinnamon, and salt directly to the same bowl. Stir everything together with a spoon or spatula until you’ve got a smooth, even batter with no dry streaks. Pour exactly half of the batter into your prepared loaf pan and spread it into an even layer across the bottom.
Step 4: In a small bowl, whisk together the white sugar and cinnamon for your swirl. Set aside one tablespoon of this mixture for the top, then sprinkle the remaining cinnamon sugar evenly across the banana bread batter in your pan, covering it completely like a sweet, spiced blanket.
Step 5: Dollop the remaining banana bread batter over the cinnamon sugar layer in small spoonfuls, then gently spread it to cover the cinnamon mixture completely. Sprinkle that reserved tablespoon of cinnamon sugar across the top for a gorgeous, sparkly finish.
Step 6: Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deeply golden and smell like heaven.
Step 7: Let your banana bread recipe one bowl masterpiece cool completely in the pan before slicing—I know it’s torture, but warm banana bread can turn gummy when cut too soon! Once cooled, use those parchment paper handles to lift it out, slice, and devour.
Substitutions
For the butter: Coconut oil works beautifully and keeps this dairy-free, or you can use any dairy-free butter stick you love. Melted ghee is another fantastic option if you’re not strictly dairy-free. Each brings its own subtle flavor that complements the cinnamon swirl banana bread (gluten-free, dairy-free) perfectly.
For brown sugar: Coconut sugar is my go-to swap and adds a lovely caramel note. Regular white sugar works too, though you’ll lose some of that rich molasses depth. Maple sugar is another winner if you’ve got it on hand.
For the flour: If you’re not gluten-free, regular all-purpose flour works 1:1 in this one bowl banana bread recipe. Make sure your gluten-free blend contains xanthan gum or add 1/2 teaspoon yourself for the best texture. I’ve had great success with Bob’s Red Mill and King Arthur Measure for Measure blends.
For eggs: Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to gel for 5 minutes) make this completely vegan. The texture will be slightly denser but still delicious—perfect for batch baking banana bread with dietary restrictions.
Troubleshooting
Bread sinking in the middle? This usually means your bananas were too wet or you overmixed the batter. Well… I’ve been there! Next time, if your bananas seem super liquidy, drain off a tablespoon or two of excess moisture before measuring.
Top browning too fast? Tent a piece of foil loosely over the top around the 40-minute mark. Your cinnamon swirl banana bread (gluten-free, dairy-free) will continue baking through without burning the top.
Gummy texture? Make sure you’re measuring your gluten-free flour correctly—spoon it into your measuring cup and level it off rather than scoking directly from the bag. Packing flour leads to too much in the batter and a dense, gummy result.
Not rising properly? Check your baking soda’s freshness by dropping a pinch in vinegar—it should fizz immediately. Old leavening agents won’t give you the lift you need in this banana bread recipe one bowl wonder.
Storage & Meal Prep
Store your sliced banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cinnamon swirl stays gorgeous and the texture actually improves slightly after a day!
For longer storage, wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or pop a frozen slice in the microwave for 30 seconds for a warm, comforting snack. This is my favorite trick for batch baking banana bread—having homemade slices ready whenever a craving hits.
Serving Suggestions
Serve slices of this cinnamon swirl banana bread (gluten-free, dairy-free) warm with a smear of butter (or dairy-free spread) and a drizzle of honey for breakfast perfection. It’s also incredible toasted until the edges get crispy and the cinnamon sugar caramelizes slightly.
Pair it with your morning coffee or afternoon tea for a cozy treat that feels special but took minimal effort. For a decadent dessert twist, top a warm slice with vanilla ice cream and a sprinkle of extra cinnamon—it’s like a deconstructed cinnamon roll that’ll make your taste buds sing!
Variations
Kid-friendly version: Stir in 1/2 cup mini chocolate chips to the batter before layering. Kids go absolutely wild for the chocolate-cinnamon combination, and it turns this one bowl banana bread recipe into an after-school favorite that disappears in minutes.
Nutty twist: Fold in 1/2 cup chopped walnuts or pecans for extra crunch and healthy fats. Toast them first for an even deeper flavor that pairs beautifully with the cinnamon swirl.
Vegan version: Use the flax egg substitution mentioned above and stick with coconut oil instead of butter. The banana bread recipe one bowl method stays exactly the same, making this easily adaptable for plant-based friends.
Spiced up: Add 1/4 teaspoon each of nutmeg and ginger to the batter along with the cinnamon for a warming, chai-spiced version. Man, oh man, this variation is perfect for fall baking or holiday gift-giving.
Protein boost: Mix 2 tablespoons of your favorite vanilla protein powder into the dry ingredients for a more filling breakfast option. Just reduce the flour by those 2 tablespoons to keep the consistency right in this batch baking banana bread project.
Cinnamon Swirl Banana Bread FAQs
Can I make this without a hand mixer?
Absolutely! A sturdy whisk or even a fork works perfectly for this cinnamon swirl banana bread (gluten-free, dairy-free). The batter comes together easily by hand, which is part of why this one bowl banana bread recipe is so beginner-friendly.
How ripe should my bananas be?
The more spotty and brown, the better! According to research on banana ripeness and nutrition, overripe bananas are sweeter and easier to mash, plus they add incredible moisture and natural sweetness to your banana bread recipe one bowl creations.
Why do I need to let it cool completely?
Gluten-free baked goods need time to set their structure as they cool. Cutting into warm bread can make it gummy and cause slices to fall apart—patience here really pays off with perfect slices!
What’s the best gluten-free flour for this recipe?
Any good all-purpose gluten-free blend with xanthan gum works wonderfully. I’ve tested this batch baking banana bread recipe with several brands and they all deliver that tender, moist crumb you’re looking for.
Best way to mash bananas for this?
A fork works great, or you can use a potato masher for speedier results. Don’t stress about making it completely smooth—some small chunks actually add nice texture throughout your cinnamon swirl banana bread (gluten-free, dairy-free).
How can I tell when it’s done baking?
A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it. The top should spring back lightly when touched, and the edges will pull slightly away from the pan.
More Gluten-Free Baking You’ll Love
If you’re loving this simple approach to gluten-free baking, you’ll definitely want to try this no-knead gluten-free bread recipe that’s just as easy and foolproof. The no-fuss method makes homemade bread totally doable, even on busy weeknights.
For savory dinner solutions, this quick gluten-free hamburger helper is a family favorite that comes together faster than delivery. And when you’re craving comfort food, this easy gluten-free meatloaf delivers classic flavors without any gluten worries.
This cinnamon swirl banana bread (gluten-free, dairy-free) has become my go-to recipe for using up ripe bananas, impressing brunch guests, and filling my kitchen with the most incredible aroma. The one bowl banana bread recipe method means less cleanup, and that gorgeous cinnamon swirl makes every slice feel bakery-special.
Whether you’re new to gluten-free baking or you’ve been at it for years, this recipe is forgiving, flexible, and absolutely delicious. Happy baking!
