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gluten free banana bread

Gluten Free Banana Bread with Cinnamon Sugar Swirl

5 from 2 votes

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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 12 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!
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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!
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