This gluten-free cinnamon swirl banana bread uses two portions of batter around a thin layer of cinnamon sugar. A smaller amount of the mixture finishes the top. Keeping the middle layer undisturbed gives each slice a more distinct stripe than stirring all the cinnamon sugar into the batter.
Measure the peeled banana
Use the peeled weight of ripe banana rather than relying only on a count of fruit. Finely mash it before mixing so the batter is reasonably even. A few small banana pieces are fine, but large lumps make it harder to assess the crumb and doneness later.
Separate the two sugar amounts
The loaf batter has its own sugar, and the cinnamon ribbon has another measured portion. Keep them separate at the start. Scatter the middle layer all the way to the edges before covering it with the second half of batter, smoothing without digging through to the lower layer.
Swirl just the surface
The skewer should reach only into the upper quarter-inch of batter. Going down to the bottom would blur the central ribbon you just created. A shallow line along the top can help guide where the loaf opens as it rises, but the bake still needs to be checked in the center.
Protect color while finishing the middle
A golden top can arrive before the loaf is fully baked. If that happens, cover loosely with foil rather than taking it out early. The tester should show no raw batter. Leave the loaf in its pan briefly before lifting, then let it become stable enough to slice without squashing the warm crumb.
Gluten-free ingredients and allergens
Use the listed flour weights and distinguish individual bread flours from a plain gluten-free blend. Follow each xanthan or psyllium instruction rather than changing binder amounts automatically. Check packaged ingredients and use clean tools and surfaces to limit gluten cross-contact. Other allergens are listed separately; gluten-free does not mean dairy-free or nut-free.
Contains: Egg and milk. Check the flour blend.
For a broader measurement reference, see King Arthur Baking’s flour-measuring guide.
Serving and storage
Keep covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.
For another gluten-free idea, browse DayTasty recipe collection. Choose a recipe that suits the occasion and check its ingredient notes before starting.
Gluten-Free Cinnamon Swirl Banana Bread
Ingredients
Method
- Heat a conventional oven to 350°F / 180°C and line a 9 × 5-inch loaf pan with parchment handles.
- Whisk loaf sugar, melted butter, oil, eggs and vanilla. Stir in the finely mashed bananas. Combine flour, baking powder, baking soda, xanthan, salt and the half-teaspoon of cinnamon separately, then mix into the wet ingredients until smooth.
- Mix the separate cinnamon sugar. Spread half the batter in the pan and scatter about two-thirds of the cinnamon sugar evenly across it, reaching the edges. Cover with the rest of the batter.
- Sprinkle the remaining cinnamon sugar on top. Swirl only the upper 1/4 inch / 5–6 mm with a skewer; do not disturb the center ribbon. A shallow line along the middle can guide the top split.
- Bake about 60 minutes, until risen and golden with no raw batter on a tester. Use a loose foil cover if the top browns too early. Rest 10 minutes in the pan, then cool on a rack before serving warm or cooled.
Notes
Keep covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.
Contains: Egg and milk. Check the flour blend.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.