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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:
Bread:
- Gluten-free flour (I used Bob’s Red Mill all-purpose baking flour)
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Overripe bananas (mashed)
- Coconut sugar
- Coconut oil (melted)
- Vanilla
- Eggs
Middle + top cinnamon layer:
- Coconut sugar
- Coconut oil (melted)
- Cinnamon
Icing:
- Powdered sugar
- Water
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:
- Small mixing bowl
- Large mixing bowl
- Stirring utensil
- Whisk
- Bread loaf pan
- Nonstick spray
- Toothpick
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.
In a small bowl, mix the coconut sugar, coconut oil, and cinnamon with a fork to create a cinnamon sugar mixture.
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.
Gluten-free flour
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
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.
Coconut oil
Coconut oil provides a great taste to this recipe! I love to use it as an alternative to vegetable or canola oil because it has a slightly better nutritional makeup.
Bananas
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!
Gluten Free Cinnamon Roll Banana Bread
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.
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.
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Michelle says
Always such a hit! I have made this for many work parties and people always ask for the recipe. It’s delicious. You can also sub butter 1:1 for the coconut oil if you don’t have coconut oil 🙂
★★★★★
Erin says
Hi Michelle, so happy you loved the rolls and made them your own!!
Katie says
10 stars!! This bread is so good! Perfectly moist and has the perfect cinnamon roll flavor.
★★★★★
Erin says
Hi Katie, so glad you loved it!!
Sara says
Such a wonderful comforting bread. It tasted like a banana bread coffee cake hybrid I LOVE IT. I made mine vegan by subbing an egg replacer and it worked great! I will definitely be making this often. Thank you for a wonderful recipe!
★★★★★
Erin says
Hi Sara, so glad you loved it! Thanks for sharing! 🙂
cindy says
Absoulutley Fantastic !!!! It may not last 2 days between the two of us at home! I could sit down and eat all of it now…but I won’t .
Quick question . I think I did it correct? For the coconut oil, I just scooped a lot of the solid coconut oil in a measuring cup and then melted it down until I got it down to a 1/2 and then down to a 1/4 cup. Was that correct? It got a little warm melting in microwave then I just put it in fridge a few mins to cool back down.
love your website. I love how you put in ratios for other items if needed
thank you,
cindy
cindy says
oops I just saw another recipe I didn’t know you can buy coconut oil in liquid form……. Im assuming thats what you used for the cinnamon roll banana bread too not the solid coconut oil like I did!
thanks anyway…next time it will be even easier! LOL
Erin says
Hi Cindy, I am so glad you enjoyed them so much! Sounds like you’ll have to make more soon. Yes, you can buy it melted or melt it yourself. Hope this helps for next time! 🙂
cindy says
thanks so much !
Julia purser says
This banana bread is AMAZING! I have never tried to make anything but traditional banana bread, and I am so glad I ventured out to make this.
★★★★★
Erin says
Hi Julia, so glad you enjoyed it!!
Jennifer M says
This recipe is sooooo good! My favorite banana bread recipe of 2020 and I think we all know we’ve made our share of banana bread in 2020! This is seriously so good. Like eating a cinnamon roll but better because there’s not that sugar crash and it’s perfect with a cup of coffee or tea. Seriously, try this recipe.
★★★★★
Erin says
Hi Jennifer, thank you for the kind words and love it with coffee too!
ANNA says
COULD I USE ALMOND FLOUR INSTEAD OF GF FLOUR?
Erin says
Hi Anna, yes you can. I haven’t made the bread with almond flour yet, so be sure to check the ratio before you use it and let me know how your bread comes out!
Sandra Van Meurs says
Hi, I have loads of bananas to use up so I’m going to make this today. Could it be frozen? I’m thinking of making 2 or 3 loaves but we wouldn’t eat them all in the required time so wondering if I can freeze a couple of loaves. Thank you.
Erin says
Hi Sandra, yes that should be fine! Let me know how they come out!
Kristin says
I used white flour as I didn’t have any GF flour, and I’m not strictly paleo/GF. This was SOOOO good! I love the spin on your traditional banana bread, and will definitely be making this again.
★★★★★
Erin says
Hi Kristin! I am thrilled you loved it and made it your own! Thanks for your kind words! 🙂
Lacey says
Tasted great! I made muffins instead of a loaf pan and it worked well. Eveyone loved and they were perfectly moist.
★★★★★
Lora T says
Can’t find coconut sugar anywhere! Can I substitute normal sugar and should I reduce the quantity?
Erin says
Brown sugar is the next best sub! White would work, I’d do same amount.
Melinda H says
This was absolutely delicious. Made with gluten free flour and you can’t even tell. Highly recommend!!!!
★★★★★
Erin says
Hi Melinda, thank you for your kind words! I am so happy you enjoyed it! 🙂
Sandra says
Have you tried this recipe as muffins?
Erin says
Hi Sandra, I have not yet, but feel free to try it! When you bake them, they’ll take less time than the loaf, so just keep an eye on the muffins as they bake and check them with a toothpick to see if they’re done!
Amanda says
I made these as muffins and they were FABULOUS. I did 22-25 minutes at 350. I actually preferred the muffins to the bread. They look bakery-worthy and the crumble didn’t get as toasted because it was in for less time. When I made the bread, the crumble had a slight burnt flavor but the muffins were perfect. Another amazing recipe by Erin!
★★★★★
Erin says
Hi Amanda, so happy you made them as muffins and loved them!
Bridget says
Holy cow was this good! Another super simple and accessible recipe from Erin. This was so easy to make (I used regular all purpose flour and it turned out perfect) and the flavors are out of this world. I’ve been meaning to try this recipe forever and I’m so glad I finally did!
★★★★★
Erin says
Hi Bridget, thanks for your kind words! I am thrilled you enjoyed it so much!!
Amanda says
I just made this bread and when I say I will be making it again and again I’m not lying!! It was so easy to make and I can’t wait to have another slice !
★★★★★
Erin says
Hi Amanda, I am so happy you enjoyed it so much!!
Haley says
Literally the best thing I have ever baked! My boyfriend & sister who are usually picky with “healthier” recipes are obsessed!
★★★★★
Erin says
Love to hear that!! Thank you so much for sharing.
Erin says
Hi Haley, I am so thrilled you, your boyfriend and sister enjoyed it so much!!
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.
Alex says
Hi! Do you think oat or almond flour would be a better sub?
Erin says
Hi Alex, both should work. You may need more AF as it is less absorbent. Let me know how it comes out!!
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.
Sarah B says
This is by far my favorite banana bread recipe. I use regular flour (not gluten free) and it works out just the same. It’s so so good and recently I made a different banana bread and it was just not the same. So so good!
★★★★★
Erin says
Hi Sarah, so glad you love it and make it your own!
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!
Erin says
If it’s husband approved, its bound to be a good one!! Ha! Thank you!!
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!
★★★★★