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Gluten-Free Cinnamon Swirl Banana Bread — finished gluten-free recipe
Lucas Bennett

Gluten-Free Cinnamon Swirl Banana Bread

Make gluten-free cinnamon swirl banana bread with a defined cinnamon ribbon. Includes banana weights, shallow swirling and loaf baking cues.
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Prep Time 15 minutes
Cook Time 1 hour
Initial pan cooling 10 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Banana loaf
  • 135 g granulated sugar
  • 55 g unsalted butter melted and cooled until warm
  • 25 g neutral oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 330 –350 g peeled banana finely mashed
  • 200 g plain gluten-free flour blend
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum; omit if already in the blend
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
Cinnamon sugar
  • 50 g granulated sugar
  • 2 1/2 tsp ground cinnamon

Method
 

  1. Heat a conventional oven to 350°F / 180°C and line a 9 × 5-inch loaf pan with parchment handles.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Cool at least 10 minutes in the pan, then on a rack until firm enough to slice.
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.