Gluten Free Banana Bread is one of my favorite quick breads to make for breakfast. We almost always have bananas sitting on the counter begging to be saved, and we love having a grab-and-go healthy breakfast.
This Cinnamon sugar Swirl Banana Bread has a perfectly tender and moist crumb along with a classic cinnamon sugar mixture swirled throughout.
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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.
- Ground 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 and King Arthur's Measure for Measure. 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. Use an ungreased silicone cupcake tray or grease/add liners to a regular cupcake tray.
- In a large mixing bowl, mash bananas with a fork. Add remaining wet ingredients along with the sugar (yogurt OR applesauce, oil, vanilla, eggs, and sugar.) Whisk until smooth.
- Add in dry ingredients (flour, baking soda, baking powder, and salt.) Mix until just incorporated.
- Make cinnamon-sugar mixture. Melt butter in a small bowl, then add granulated sugar, ground cinnamon, and light brown sugar. Stir until mixture is well-combined and smooth. Tip: Break up any sugar clumps by pressing it with the back of a spoon. The cinnamon-sugar mixture should be a little bit thick, not runny.
- Spoon ½ of the banana bread batter into the prepared cupcake tray, filling each muffin cavity about ¼ of the way full.
- Then, spoon ¾ teaspoon of cinnamon-sugar mixture onto the center of each muffin. Use a toothpick to swirl the cinnamon-sugar into the batter. I did several motions; circular, zigzag, and then back-and-forth.
- Then, spoon the rest of the banana bread batter over each muffin so that the cavities are ¾ of the way full.
- Spoon ¼ teaspoon of cinnamon-sugar mixture on the center of each muffin top. Use a new clean toothpick to swirl the cinnamon-sugar into the top layer.
- Bake 20-25 minutes until golden brown and cooked through the center.
- Let cool in pan for 5 minutes before transferring to a wire rack. Allow to cool completely before storing.
- Enjoy! Eat within several days for best results.
Notes on Gluten Free Banana Bread with Cinnamon Sugar Swirl:
- I don't recommend adding much more than 1 teaspoon of cinnamon-sugar mixture to the muffins because the extra moisture could prevent the muffins from setting properly.
- Optional: You could add in ½ cup of raisins to make Cinnamon Raisin Banana Bread.
- The best way to store muffins is by keeping them at room temperature in an air-tight container lined with paper towels. Replace the paper towels after 1-2 days if they feel damp to the touch. This helps prevent muffins from becoming soggy.
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Gluten Free Banana Bread with Cinnamon Sugar Swirl
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Yield: 12 muffins
This Cinnamon sugar Swirl Banana Bread has a perfectly tender and moist crumb along with a classic cinnamon sugar mixture swirled throughout.
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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
- 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
- 1 ½ tablespoon butter melted
- 2 tablespoon light brown sugar
- 1 ½ tablespoon granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 F. Use an ungreased silicone cupcake tray or grease/add liners to a regular cupcake tray.
- In a large mixing bowl, mash bananas with a fork. Add remaining wet ingredients along with the sugar (Yogurt OR applesauce, oil, vanilla, eggs, and sugar.) Whisk until smooth.
- Add in dry ingredients (Flour, baking soda, baking powder, and salt.) Mix until just incorporated.
- Make cinnamon-sugar mixture. Melt butter in a small bowl, then add granulated sugar, ground cinnamon, and light brown sugar. Stir until mixture is well-combined and smooth. Tip: Break up any sugar clumps by pressing it with the back of a spoon. The cinnamon-sugar mixture should be a little bit thick, not runny.
- Spoon ½ of the banana bread batter into the prepared cupcake tray, filling each muffin cavity about ¼ of the way full.
- Then, spoon ¾ teaspoon of cinnamon-sugar mixture onto the center of each muffin. Use a toothpick to swirl the cinnamon-sugar into the batter. I did several motions; circular, zigzag, and then back-and-forth.
- Spoon the rest of the banana bread batter over each muffin so that the cavities are ¾ of the way full.
- Spoon ¼ teaspoon of cinnamon-sugar mixture on the center of each muffin top. Use a new clean toothpick to swirl the cinnamon-sugar into the top layer.
- Bake 20-25 minutes until golden brown and cooked through the center.
- Let cool in pan for 5 minutes before transferring to a wire rack. Allow to cool completely before storing. Enjoy! Eat within several days for best results.
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