Cinnamon Swirl Banana Bread

I’ve been looking for a new banana bread recipe for a while- and when I saw Rachl Mansfield’s cinnamon roll banana bread, I knew I had to try it. After a few tweaks, it’s now the perfect banana bread- moist, flavourful and not too sweet. The swirls of cinnamon make it feel extra indulgent, like cinnamon buns in banana bread form. It’s perfect on it’s own, or with a dollop of almond or peanut butter on top.

Nice for What- Drake (old, but reminds me of spring/summer)

INGREDIENTS

2 eggs
1 cup ripe mashed banana (about 2 medium bananas)
1/3 cup coconut oil, melted and cooled
1/3 cup maple syrup
1/4 cup non-dairy milk
1 teaspoon vanilla extract
1 cup almond flour
1 1/4 cup GF flour blend ( Bob’s Red Mill 1-1 is the only one I like)
1 teaspoon cinnamon
2 teaspoons baking powder
heaping 1/2 tsp salt

For the cinnamon drizzle:
1/4 cup applesauce
1/4 cup coconut sugar
1 tbsp cinnamon

INSTRUCTIONS

Preheat oven to 350 F. Grease either a loaf pan or 9 inch round pan with coconut oil, and line bottom with parchment paper.

In a medium bowl, whisk eggs, banana, melted coconut oil, vanilla and milk together until well combined. In a small bowl, combine flours, cinnamon, baking powder & salt. Sift dry ingredients into wet ingredients and stir until well combined.

For the cinnamon drizzle, stir all ingredients together until well combined.

Pour half of the banana batter into the prepared pan. Drizzle half of the cinnamon mixture on top, then swirl it with a toothpick or tip of a knife. Pour the rest of the banana batter on top, then repeat the drizzle/swirl with the rest of the cinnamon mixture.

Bake for 20-30 minutes, until the edges are golden and an inserted toothpick comes out clean. Baking in a loaf pan will likely take longer than the round pan, so adjust timing as needed. Cool before serving.