Gluten Free Banana Bread is one of my favorite quick breads to make for a grab-and-go healthy breakfast.

This cinnamon sugar swirl banana bread is soft, fluffy, and packed full of comforting cinnamon-sugar flavor. It's like a cross between a cinnamon roll and banana bread!

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.

Jump to:

Looking for More Gluten Free Baked Goods?

Pumpkin Muffins | Gluten Free Muffins with Cream Cheese Drizzle
Five Ingredient Banana Oat Pancakes | Flourless, Dairy Free
Gluten Free Banana Bread - Classic with a Touch of Cinnamon - This is my basic go-to banana bread recipe.
Chocolate Banana Bread - Gluten Free Banana Bread Recipe - My absolute favorite banana bread of all time.
Lemon Poppy Seed Muffins with Glaze - Gluten Free
Gluten Free Apple Muffins with Streusel - Easy Fall Breakfast
Gluten Free Chocolate Chip Muffins - Gluten Free Breakfast
Healthy Breakfast Bars - Peanut Butter and Strawberry Jam - Easy
Blueberry Oatmeal Bars - Easy Breakfast Bars Recipe

What Makes Gluten Free Banana Bread with Cinnamon Sugar Swirl so Good?

First off, these take less than an hour to make and they also freeze really well!

Overripe bananas. Be sure you use brown-spotted bananas or bananas that are almost completely brown to make the sweetest, tastiest banana bread.
Greek yogurt or applesauce. Yogurt adds some healthy fats to this recipe instead of relying solely on oil. It also adds moisture to the muffins.
Pure vanilla extract
A homemade cinnamon-sugar mixture. One of the best combinations ever.
High quality GF All Purpose Flour containing xanthum gum. I've tested this recipe with Great Value GF All Purpose, King Arthur's Measure for Measure, and Bob's Red Mill GF 1:1 Baking Flour. You can find King Arthur's for a discount at Thrive Market. (Get 40% off your first order + sometimes a free gift.)

How to Make Gluten Free Banana Bread with Cinnamon Sugar Swirl:

Preheat the oven to 350 F. Prepare a metal cupcake tray by greasing with nonstick cooking spray or adding liners, or use a silicone cupcake tray. Set aside.
In a medium bowl, whisk the dry ingredients together until well combined.
In a large mixing bowl, mash the bananas with a fork. Add the remaining wet ingredients along with the sugar. Whisk until smooth.
Add the dry ingredients to the wet, and whisk until a smooth, thick batter forms.

For the Cinnamon Sugar Mixture:

Melt the butter in a small bowl, then stir in the granulated sugar, light brown sugar, and ground cinnamon.
Stir until smooth. If there are any sugar clumps, press them with the back of a spoon to break them up. The cinnamon-sugar mixture should be slightly thick, not too runny.

Spoon half of the banana bread batter into the prepared cupcake tray, filling each muffin cup about halfway full.

Next, spoon about 2 teaspoons of the cinnamon-sugar mixture into the center of each muffin. Use a toothpick to swirl it into the batter. I did several motions; circular, zigzag, and then back-and-forth.

Then, spoon the remaining banana bread batter over each muffin, covering the cinnamon-sugar. Top the center of the muffins with the remaining cinnamon-sugar mixture, about 1 teaspoon per muffin.

Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before storing.
Enjoy!

Notes on Gluten Free Banana Bread with Cinnamon Sugar Swirl:

I don't recommend adding more than 1 tablespoon of cinnamon-sugar mixture per muffin because the extra moisture could prevent the muffins from setting properly.
Make Cinnamon Raisin Banana Bread by adding in ½ cup of raisins to the batter.
The best way to store muffins is at room temperature in an airtight container lined with paper towels. If the paper towels feel damp after a day or two, replace them to help keep the muffins from getting soggy.

Did You Make Gluten Free Banana Bread with Cinnamon Sugar Swirl? Leave a 5-Star Rating Below!

Gluten Free Banana Bread with Cinnamon Sugar Swirl

5 from 2 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 25

Cook Time: 25

Total Time: 50

Yield: muffins

A cross between a cinnamon roll and banana bread. This gluten-free muffin is soft, fluffy, and full of cinnamon-sugar flavor. It makes the perfect to-go breakfast!

Print Pin Save

Author: Madison @ Wonders of Cooking

Equipment

Ingredients

Dry Ingredients:

2 cups gluten-free all purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
½ cup granulated sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

3 large overripe bananas (about 1 ½ cups worth) mashed
¼ cup plain Greek Yogurt OR applesauce
¼ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Cinnamon-Sugar Mixture

2 tablespoon butter melted, I use salted
2 tablespoon light brown sugar
1 ½ tablespoon granulated sugar or golden coconut sugar
1 tablespoon ground cinnamon

Instructions

Preheat the oven to 350 F. Prepare a metal cupcake tray by greasing with nonstick cooking spray or adding liners, or use a silicone cupcake tray. Set aside.
In a medium bowl, whisk the dry ingredients together until well combined.
2 cups gluten-free all purpose flour containing xanthan gum, ½ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
In a large mixing bowl, mash the bananas with a fork. Add the remaining wet ingredients along with the sugar. Whisk until smooth.
3 large overripe bananas (about 1 ½ cups worth), ¼ cup plain Greek Yogurt OR applesauce, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet, and whisk until a smooth, thick batter forms.
Melt the butter in a small bowl, then stir in the sugar and cinnamon until smooth. If there are any sugar clumps, press them with the back of a spoon to break them up. The cinnamon-sugar mixture should be slightly thick, not too runny.
2 tablespoon butter, 2 tablespoon light brown sugar, 1 ½ tablespoon granulated sugar, 1 tablespoon ground cinnamon
Spoon half of the banana bread batter into the prepared cupcake tray, filling each muffin cup about halfway full.
Next, spoon about 2 teaspoons of the cinnamon-sugar mixture into the center of each muffin. Use a toothpick to swirl it into the batter. I did several motions; circular, zigzag, and then back-and-forth.
Then, spoon the remaining banana bread batter over each muffin, covering the cinnamon-sugar. Top the center of the muffins with the remaining cinnamon-sugar mixture, about 1 teaspoon per muffin.
Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before storing.
Enjoy!

Click here to add your own private notes.

Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!