Gluten Free Cinnamon Roll Banana Bread
Try this Gluten Free Cinnamon Roll Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- 1/4 tsp salt
- 1 tsp vanilla
- bread
- 1/2 cup coconut sugar
- 2 tbsp almond milk
- 1 1/2 tsp cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 eggs, room temperature
- 1/2 cup melted coconut oil
- 1 3/4 cup gluten-free flour (i used bob's red mill all purpo see note above for regular flour)
- 3 overripe medium bananas mashed - about 1 1/2 cups
- swirl middle/top layer
- 1 tbsp. melted coconut oil
- Carbohydrate 63.3054241663638 g
- Cholesterol 0.612499999482223 mg
- Fat 2.12375145820583 g
- Fiber 4.59531670729319 g
- Protein 12.7501112497864 g
- Saturated Fat 0.632127395751978 g
- Serving Size 1 1 recipe (121g)
- Sodium 686.41439583068 mg
- Sugar 58.7101074590706 g
- Trans Fat 0.239269333328156 g
- Calories 329 calories
Preheat oven to 350FIn a small bowl, combine flour, baking powder, baking soda, and salt.In a large bowl, add mashed bananas, coconut sugar, oil, and vanilla. Stir to combine.Whisk in two eggs.Fold dry ingredients into wet, stirring until completely combined.Add almond milk and stir.Pour half of batter into greased bread loaf pan.In a small bowl, mix coconut sugar, coconut oil, and cinnamon with a fork.Sprinkle half of cinnamon sugar mixture on first half batter.Pour remaining half of batter on top.Sprinkle remaining cinnamon sugar mixture on top.Bake in 350F oven for 40-44 minutes - using a toothpick to test. I took mine out at 40 minutes and it was done.
