Healthy Cinnamon Swirl Banana Bread
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This Healthy Cinnamon Swirl Banana Bread is a tender banana bread recipe with a sticky cinnamon sugar layer through the middle and on top. I used almond flour and ghee to keep this banana bread gluten-free and dairy-free.
Upgrade your standard banana bread with a swirl of sticky cinnamon sugar
Normally I’m team chocolate chip banana bread, but this cinnamon swirl banana bread is like the perfect combo of banana bread and a cinnamon bun. This healthy banana bread is made with grain free flours and ghee so that has a satisfying buttery flavor without any dairy.
This cinnamon banana bread is perfect with a cup of coffee or as an afternoon treat. I like to heat mine up in the toaster oven and add some extra ghee and see salt on top!
What kitchen tools will I need to make this cinnamon banana bread?
- Loaf pan
- Mixing bowls
- Whisk
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Butter knife, chop stick, or skewer
What ingredients will I need to make this gluten-free banana bread?
- VERY ripe bananas
- Eggs
- Vanilla extract
- Sea salt
- Baking powder
- Baking soda
- Almond flour
- Coconut flour
- Coconut sugar
- Ghee Cinnamon
How do you make Healthy Cinnamon Swirl Banana Bread?
Step 1: Prepare the batter
First, preheat the oven to 375F and line a loaf pan with parchment paper or grease. Then, in a large mixing bowl mash bananas. Mix in eggs and vanilla extract.
Next, in a separate mixing bowl, combine almond flour, coconut flour, salt, baking powder, and baking soda. Fold dry ingredients into wet. This batter will be thicker than a standard banana bread batter, but that is good!
Step 2: Prepare cinnamon sugar layer and swirl them together
Then, mix coconut sugar and cinnamon into the melted ghee. Next, spread 1/2 of the banana bread batter into the bottom of a loaf pan and pour half of the cinnamon sugar ghee on top of the batter.
Then, spread the second half of the batter into the loaf pan followed by the second half of the cinnamon sugar ghee mixture. Take a butter knife, chopstick, or skewer and run it through the loaf pan in a figure 8 pattern to swirl the cinnamon sugar ghee into the batter.
Step 3: Bake!
Next, place the loaf in an oven to bake for 40-45 minutes. It will be fully cooked through when you insert a toothpick in the center and it comes out clean. Allow the loaf to cool fully before removing from the pan and slicing.
Step 4: Enjoy!
How should I store this banana bread?
I like to keep mine in the refrigerator and reheat each time I want a slice. You can store it in the refrigerator for up to 5 days. If you want to freeze this healthy cinnamon swirl banana bread, you can keep it in the freezer for up to 3 months.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Healthy Cinnamon Swirl Banana Bread
Banana bread with a flavorful swirl of cinnamon sugar through the middle and on top
Ingredients
- 2 large ripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup melted ghee
- 1/2 cup coconut sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 375F and grease a loaf pan or line it with parchment paper
- In a large mixing bowl mash the ripe bananas with a potato masher or with a fork
- Whisk in the eggs and vanilla extract
- In a separate bowl combine almond flour, coconut flour, salt, baking soda, and baking powder
- Fold dry ingredients into wet and combine thoroughly – this mixture will be thicker than a standard banana bread, but that is good
- In a small bowl mix coconut sugar and cinnamon into the melted ghee
- Pour 1/2 of the bread batter into the loaf pan, spread into an even layer and then pour half of the cinnamon, sugar ghee on top of that
- Spread the second half of the batter into the loaf pan and pour the rest of the cinnamon sugar ghee on top
- Take a knife, chopstick or wooden skewer and make figure 8 patterns through the loaf pan to swirl the cinnamon sugar ghee into the bread batter
- Place in the oven to bake for 40-45 minutes – the loaf will be done when you can insert a toothpick into the center and it comes out clean
- Allow the loaf to cool fully before removing from the pan and cutting into slices
Notes
**I have not tested with any other flour combinations. Coconut oil can work in place of the ghee, but I have not tested with butter
Lena says
I just made it. It was super easy to make.
It tastes really really good, my first ever success with a healthy cake!
★★★★★
Madeline says
YAY! Thank you for sharing!! I am so glad it was a success!
Jessica Sgroi says
My new favorite banana bread! Super moist and the perfect combo of banana and cinnamon bun flavors. I subbed coconut oil for ghee and it came out perfect. Also makes your house smell amazing!
★★★★★
Madeline says
Thank you for sharing!! Totally agree my house smells AH-mazing when this bakes
Britt says
Made this yesterday, will definitely be gone by tomorrow … so good !
★★★★★
Madeline says
so good to hear that! Thank you!
Christy M. says
The bread tastes good but the bottom and sides taste burned to me. I took it out at 40 minutes to check and the toothpick came out clean but the bottom has a rough skin to it. I definitely want to try again and take it out earlier. I’m going to try parchment next time instead of greasing the pan.
★★★
Madeline says
Sorry to hear that. Every oven and pan is different. Hope things are better next time!!
Emily says
Super easy to make and so so yummy…definitely adding to the rotation!
★★★★★
Madeline says
Ah yay!! So glad!
Megan B says
This bread is amazing!!! I did the coconut oil sub because I didn’t have ghee as well as a light brown sugar sub since I didn’t have coconut sugar (I know this probably alters the sugar content of the bread but I’m okay with that). The flavor is so good- perfect mix of cinnamon sugar & banana bread! Probably my new go to banana bread recipe.
★★★★★
Madeline says
Ah yay!! I am SO glad! Thank you for sharing!
Vera says
Quickest banana bread recipe I ever made! I used butter instead of ghee and subbed coconut sugar for monk fruit sweetener because I didn’t have any coconut sugar at hand and it still turned out perfectly. Super moist and sweet! Might use a little less sweetener next time. Overall the best banana bread recipe I’ve tried so far!
★★★★★
Madeline says
Ah yay!! So glad!!
Belsa Antico says
Easy to make, healthy and very tasty! My girls loved it! Great recipe…
★★★★★
Madeline says
Ah I am so glad to hear that!! THank you for sharing!!!
Sarah says
The cinnamon swirl makes this bread better than any banana bread I have ever had, and I LOVE banana bread, so that is saying something! Amazing.
★★★★★
Madeline says
amazing!! thank you!! Now I want another batch!
Law White says
My husband literally refuses to believe I made this banana bread and says it’s the best he’s ever had in his whole life. I used 4 bananas, because why not? and a few of the subs mentioned above for things I didn’t have on hand. Don ‘t think I’ll ever need another Banana bread recipe — thanks for sharing!!
★★★★★
Madeline says
HAHAH that is amazing!! Thank you!!
Sammi Richer says
My go to banana bread recipe! It tastes absolutely amazing and is so easy to make! The cinnamon mixture and banana are a perfect combination. I love making this since it’s gluten free- I have celiac but my husband doesn’t so I love finding recipes we both can enjoy! I’ve added walnuts for a little crunch and used the base to make a chocolate chip bread for my husband. 10/10 every time
★★★★★
Madeline says
awww amazing!! love that you both like it
Jeri says
Easy and delicious. Thank you.
★★★★★
Madeline says
wonderful! thank you!
Caitlyn says
This recipe is AMAZING! It was super easy and quick! The hardest part was waiting for it to come out of the oven. I didn’t have ghee so I used melted coconut oil and the bread got so moist from the coconut oil. I also didn’t have enough almond flour so I used what I had and used all purpose for the rest and it turned out great. We ate the loaf in a few days and I’m going to make it again this weekend!
★★★★★
Madeline says
Yay! Thanks for sharing, Caitlyn!
Debbie says
I just made this and it’s delicious! My family loved it and they can be picky about healthier baked goods. I subbed cashew flour as I’m allergic to almonds and it was a little crumbly but we ate it warm and my flour may have been more course. The bottom was almost overdone at 40 mins but will remedy that with a higher oven rack next time. Regardless it tasted great, like a cross between banana bread and a cinnamon roll.
★★★★★
Madeline says
So glad you liked it. Thanks, Debbie!