If gluten free cinnamon roll banana bread isn’t on your list of healthy and easy recipes to make this week, add it! This moist bread is the best gluten-free banana bread recipe that both adults and kids enjoy for breakfast and dessert.
I have been craving this cinnamon roll banana bread ever since I made it. It has been a part of my breakfast, lunch + dinner at least a few times over the past few weeks! Plus, when you are making this, it makes your entire house smell like heaven. Who even needs candles anymore when you can bake cinnamon roll banana bread??
This recipe is a healthier one, made with better for you wholesome ingredients like ripe bananas, coconut sugar, and coconut oil, but you it’s one of those ‘you wouldn’t even know this is healthier’ kind of recipes.
The crunchy and crystallized coconut sugar cinnamon crust on top, along with the swirl in the middle, and the sweetness from the ripe bananas make this one a true winner.
For this recipe I used Bob’s Red Mill gluten free all purpose baking flour, and according to the side of the package, you can replace this with regular flour on a 1:1 ratio – so feel free to follow this recipe completely as normal, but using regular all purpose flour.
Ingredients in cinnamon roll banana bread:
Gluten-free flour – we’re using gluten-free flour here so that all of our nut-free friends can have something to eat! I often here that gluten-free folks who can’t have nuts are in a bind because many of the recipes are made from almond flour or another nut flour, so this recipe is perfect because it is completely nut-free!
Coconut sugar – the coconut sugar gives us a beautiful swirl, a little bit of a crunchy top, and the perfect sweetness to blend with the bananas. We use some in the recipe, and then again as part of the middle layer, and then again on top!
Coconut oil – we love the taste of coconut oil in this recipe but feel free to use any other oil you want! Other great replacements would be vegetable oil, avocado oil, or even melted butter.
Bananas – the star of this recipe. we like to use really ripe, really brown bananas because that normally means they are sweeter than ever! Pro tip: mash them up with a potato masher to get them extra soft.
Vanilla – I’ve got a heavy hand when it comes to vanilla and rarely ever put the amount that they suggest. Who even does that?!
Eggs – they hold this recipe together! We haven’t tried with a flax egg, but feel free to be the test bunny for the group and report back!
It’s really such a delicious recipe, is so simple to make, and is a huge crowd pleaser. I always get pictures of people sending me this one and showing me their delicious cinnamon roll banana bread!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Here are some other similar recipes that you may also like!
- Tahini Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Healthy Banana Bread
- Carrot Cake Banana Bread
Gluten Free Cinnamon Roll Banana Bread
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Pin RecipeDescription
If gluten free cinnamon roll banana bread isn’t on your list of healthy and easy recipes to make this week, add it! This moist bread is the best gluten-free banana bread recipe that both adults and kids enjoy for breakfast and dessert.
Ingredients
BREAD
- 1 3/4 cup gluten-free flour (I used Bob’s Red Mill all purpose baking, see note above for regular flour)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 overripe medium bananas, mashed – about 1 1/4 cups
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 2 eggs, room temperature
MIDDLE + TOP CINNAMON LAYER
- 1 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 1/2 tsp cinnamon
Icing (optional)
- 1 cup powdered sugar
- 1.5 tbsp water
Instructions
- Preheat oven to 350F
- In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- 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 38-42 minutes – using a toothpick to test. I took mine out at 40 minutes and it was done.
- Once cooled completely, drizzle icing over top.
- Category: Dessert, Breakfast
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Jordan Ditty says
This recipe is a huge hit with my husband, any time I have ripe bananas he gets excited for his banana bread… Easily said that this recipe is unique, delicious, and great as a breakfast or dessert!
★★★★★
Erin says
If it’s husband approved, its bound to be a good one!! Ha! Thank you!!
Jade says
This sounds amazing! I’m going to make this soon. Have you ever tried to make it with flax eggs as a fully vegan recipe?
★★★★★
Erin says
Hey! I haven’t made it with flax eggs yet but I think it might work okay!
Gina says
Do you think the measurements would be the same if I wanted to use almond flour or white whole wheat flour? Thanks!
Erin says
Best bet for white whole wheat, but Ive heard people say almond flour should work too. May need a little more.
Meg says
Could I successfully sub oat flour? Love baking with it but found conflicting advice on the ole Google.
Erin says
I think you will definitely be able to.