If Gluten Free Cinnamon Roll Banana Bread isn’t on your list of healthy and easy recipes to make this week, you need to add it! This moist bread is the best gluten-free banana bread recipe that both adults and kids can enjoy for breakfast and dessert.
A tasty cinnamon banana twist
Ever since I made this cinnamon roll banana bread on a trial run, I’ve been craving it. For the days that followed the original recipe creation, I ate it for breakfast, lunch, and dinner on multiple occasions. It was only a matter of time before it wound up in my oven once again!
This recipe is a healthier one, made with better-for-you wholesome ingredients like ripe bananas, coconut sugar, and coconut oil, but it doesn’t taste healthier. It’s still rich, moist, and perfectly fluffy.
Oh, and to make matters even better, this bread makes your entire house smell like heaven when it’s in the oven. Who needs candles when you can just bake cinnamon roll banana bread?
The crunchy and crystalized coconut sugar cinnamon crust, the swirl in the middle, and the sweetness from the ripe bananas makes this loaf of dessert-style bread a true winner. Next time you’re in the mood for a cinnamon roll recipe, whip this up instead!
I love making cinnamon recipes, and besides this bread, my Best Ever Cinnamon Rolls are another favorite.
Ingredients used in gluten free bread
Gluten free cinnamon roll banana bread consists of three parts: The bread base, the middle and top cinnamon layer, and the optional icing. I definitely recommend including the icing, as it gives the bread that perfect final touch! A little bit of extra sweetness is always a good idea.
Here’s what you’ll need for each section:
- Gluten-free flour (I used Bob’s Red Mill all-purpose baking flour)
- Baking soda
- Baking powder
- Overripe bananas (mashed)
- Coconut sugar
- Coconut oil (melted)
Middle + top cinnamon layer:
- Powdered sugar
Tools used to make cinnamon banana bread
For this recipe, you’ll need a number of kitchen tools such as a few mixing bowls and a whisk. Here’s a complete list:
Finally, you’ll pretty much need all of your small measuring tools for this recipe, as we’ll be using the following increments: 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 tbsp, 1 tbsp, 1/4 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make banana bread, cinnamon-roll style
This recipe is made similarly to any other banana bread recipe you’d make. It starts with mixing the ingredients, and then some baking is required. Other than that, there’s nothing else to it!
To start, preheat the oven to 350F.
Next, in a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, add the mashed bananas, coconut sugar, oil, and vanilla, and stir to combine.
Then, whisk in two eggs.
Fold the dry ingredients into the wet, stirring until completely combined.
Pour half of the batter into a greased bread loaf pan.
Sprinkle half of the cinnamon sugar mixture onto the first half of the batter.
Pour the remaining half of the batter on top.
Sprinkle the remaining cinnamon sugar mixture on top.
Bake in the oven for 38-42 minutes, and use a toothpick to test the batter throughout. Mine was complete at 40 minutes.
Remove the cooked bread from the oven, and let cool completely. Once cool, drizzle the icing over the top. Slice, and enjoy!
Banana bread storage
Keep your bread securely sealed in an airtight container or in tightly bound plastic wrap or foil. Store it either at room temperature or in the refrigerator and enjoy within 3-5 days.
A healthier bread recipe
Like with all of my baking recipes, this bread uses healthier ingredients. I aim to make my recipes as wholesome and nutritious as possible, and that includes my dessert and sweeter recipes too!
This bread uses a number of ingredients that provide more nutrients than what you’d find in store-bought, processed versions. Here are some of the swaps that I used.
This recipe uses gluten-free flour, making it a great option for our gluten- and nut-free friends! I often hear that gluten- and nut-free folks are in a bind because many gluten-free recipes utilize almond flour, so I was sure to use a non-almond flour alternative! I must say, it turned out pretty tasty.
Coconut sugar gives us a beautiful swirl, a little bit of a crunch, and a delicious touch of sweetness. This sugar blends well with the bananas. We will be using this in both the bread base and the cinnamon layers. It’s a great replacement for regular, white, granulated sugar.
The star of this recipe, bananas obviously pack a ton of nutrients like potassium, healthy carbohydrates, and Vitamin C! You’ll want your bananas to be very ripe for this recipe, as the riper they are, the sweeter they’ll be. Pro tip: Mash them up with a potato masher to get them extra soft!
Recipe substitutions options
Though most of the items in this recipe are baking staples, you may find yourself missing an ingredient. If this happens, check this list for practical swap options!
- Gluten-free flour: For this recipe I used Bob’s Red Mill gluten-free all-purpose baking powder. If necessary, you can substitute this ingredient with regular flour at a 1:1 ratio.
- Coconut sugar: If you’d like, you can use regular or any other sugar in this recipe. Like with the flour, use a 1:1 ratio.
- Coconut oil: Out of coconut oil? That’s okay! You can use any oil you’d like, such as vegetable or avocado. You can even use melted butter.
Need some more flavor ideas?
If you liked this cinnamon roll banana bread, you’ll have to try my other ideas too. All of these recipes for banana bread are similar and so easy to make. They’re all packed with flavor, and each one presents something unique!
- 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 powdered sugar
- 1.5 tbsp water
- 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.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂