This cinnamon roll banana bread is simply heavenly! It has the most delicious soft texture and the cinnamon swirl throughout the middle is to die for. This cinnamon roll banana bread loaf is gluten-free, grain-free, dairy-free, refined sugar-free, and so tasty!
This is such a cozy recipe to make during the holidays and honestly makes for a delicious breakfast! I like to pair this with my paleo & vegan monkey bread muffins and pumpkin pie baked oats.
Ingredients
Here are the ingredients you'll need:
- ripe bananas
- eggs
- coconut oil
- maple syrup
- coconut sugar
- cinnamon
- almond flour
- tapioca flour
- baking soda & powder
- optional dairy-free cream cheese & powdered sugar for the icing
See recipe card for quantities.
Storage
Store in the fridge for up to 4 days!
Top tip
I highly recommend adding the cream cheese icing - it takes it to the next level!
FAQ
Can I use regular cream cheese in the icing if I'm not dairy-free?
Yes, you can sub regular cream cheese.
Can I sub something for the tapioca flour?
You can sub arrowroot flour or cornstarch.
Gluten-free & Dairy-free Cinnamon Roll Banana Bread
This cinnamon roll banana bread is gluten-free, dairy-free, grain-free, refined sugar-free, and absolutely delicious!
Ingredients
Method
- Preheat oven to 350℉ and line a loaf pan with parchment paper.
- In a bowl, mix together the banana bread ingredients until smooth. Spread half of the batter into the loaf pan.
- In a separate bowl, mix together the cinnamon swirl ingredients. Sprinkle this over top of the first half of the bread batter and use a toothpick to swirl through the batter. Add the remaining ½ of the batter on top.
- Bake for 45-55 minutes. The time will depend on your oven. Just check that a toothpick comes out clean. Let cool completely.
- Mix together the softened cream cheese and powdered sugar until you have a frosting/icing consistency. Spread this over top of your loaf and slice. Enjoy!
Eden
Hiii! Can I make the batter today and bake it tomorrow and it still taste fresh? Thank you!