Cinnamon Swirl Banana Loaf

A nice twist on banana bread!

Keep a loaf ready in the freezer for when company drops in!

~ Gluten & Dairy Free ~

Makes 1 loaf 

Dry Ingredients:

2 cups Bob Mill's 1:1 Baking Flour

1 tsp xanthan gum

3/4 tsp baking soda

1 tsp baking powder

Sea salt, to taste (I used a pinch)

3/4 cup coconut palm sugar

Wet Ingredients:

3 ripe bananas, mashed

1/2 cup fractionated coconut oil (or melted room temperature coconut oil)

1 egg

1 flax egg (1 tbsp milled flax with 2 tbsp hot water) 

1/2 cup unsweetened applesauce

2/3 cup canned full fat coconut milk

Cinnamon Topping:

2 tsp ground cinnamon

1/3 cup white sugar

2 tbsp melted coconut oil (or fractionated coconut oil)

  

1) Preheat oven to 350 degrees.

2) Line a loaf with parchment paper.

3) Mix dry ingredients in a large bowl. Set aside.

4) Mix wet ingredients and slowly add to dry ingredients. Once mixed, scrape contents into lined loaf pan.

 

5)  Mix cinnamon topping in a small saucepan. On low heat, melt coconut oil or use fractionated coconut oil, cinnamon and sugar. Top with the cinnamon topping. Use a knife and draw a swirl in the cinnamon topping.

See video.

 

6) Bake for 45-50 minutes.

VIDEO: How to make the cinnamon swirl
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