Gluten-Free Cinnamon Swirl Banana Bread
The best Gluten-Free Cinnamon Swirl Banana Bread! Extra moist, dairy-free, and layered with a rich cinnamon sugar ribbon. Easy to prep with a perfect crumb.
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Why You'll Love this Moist, Gluten-Free Cinnamon Swirl Banana Bread
Moist Texture: A balanced combination of 1:1 gluten-free baking flour and superfine almond flour—paired with a 30-minute batter rest—creates a soft, rich texture with zero grittiness.
Sweet Cinnamon Sugar Ribbon: A brown sugar and cinnamon swirl paste is encased right inside the loaf, creating a ribbon of warm spice in every bite.
100% Gluten-Free & Dairy-Free: Made with avocado oil, refined coconut oil, and unsweetened almond milk for a completely allergy-friendly gluten-free banana bread.
Simple Pantry Ingredients: Easy to whip up using standard kitchen staples in just two mixing bowls—no complex equipment required.
The gluten-free flour blend I use in this Gluten-Free Double Chocolate Banana Bread includes:
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Dairy-Free Double Chocolate Banana Bread
Why do I need to let the batter rest before baking?
Gluten-free flours (especially almond flour and the starches in the 1:1 g/fflour) absorb liquids at a slower rate than traditional wheat flour. Letting this gluten-free cinnamon swirl banana bread batter rest for 30 minutes allows the flours to hydrate, resulting in a smooth texture without grittiness.
How do I keep the brown sugar cinnamon swirl from burning?
By spreading all of the cinnamon sugar paste in the middle of the loaf and covering it completely with the top layer of batter, the sugar stays safely encased inside the cake. Tenting aluminum foil loosely over the pan at the 35-minute mark protects the top crust while allowing the center to bake through fully.
Can I use a different flour instead of blanched almond flour?
Blanched almond flour provides moisture to keep this gluten-free banana bread loaf from drying out. If you have a nut allergy, a 1:1 ratio substitute of oat flour or extra 1:1 gluten-free baking flour will work. Keep in mind the final bake may turn out slightly denser.
How should I store this cinnamon swirl banana bread so it stays moist?
Keep the loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and store it in the refrigerator for up to 1 week, or freeze individual slices wrapped tightly for up to 1 month.
Can I use coconut sugar instead of brown sugar?
Yes, you can. Coconut sugar works as a 1:1 replacement for brown sugar, though the overall loaf may be slightly less sweet.
How do I know when this gluten-free banana bread is fully baked?
Insert a toothpick or cake tester into the top center of the loaf. It should come out clean or with a few moist crumbs attached—just be sure you're testing the cake part and not poking straight into the cinnamon swirl ribbon.
Substitutions & Customizations
Oil Variations
Melted and slightly cooled refined coconut oil is the best 1:1 substitute for avocado oil. Be sure to use refined so it doesn't add a coconut taste.
Sweetener Alternatives
Substitute the brown sugar 1:1 with coconut sugar or organic cane sugar. Coconut sugar pairs well with the cinnamon spice.
Mix-ins
Before you combine batter with cinnamon swirl mixture, fold in dark chocolate chunks, chopped walnuts, or toasted pecans for added crunch and texture.
If you love this banana bread, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
How to Make Gluten-Free Cinnamon Banana Bread
Ingredient Notes:
Bananas: the browner and spottier, the sweeter and more flavorful your banana bread will be.
Apple Cider Vinegar: I love using this in gluten-free baking; it interacts with the leaveners to lighten the batter even more.
Gluten-Free 1:1 Baking Flour: I used Better Batter Original Blend Certified Gluten-Free Flour
Almond Flour: My favorite to use is: Bob's Red Mill Superfine Almond Flour
Step 1: Prep the Loaf Pan
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting, or grease it thoroughly. I am using our Lodge Pre-Seasoned Cast Iron Loaf Pan.
Step 2: Make the Cinnamon Swirl
In a small bowl, whisk together brown sugar, cinnamon, melted refined coconut oil, and 1 tablespoon 1:1 gluten-free flour, and a pinch of salt, until it forms a smooth, glossy, spreadable paste. Set aside.
Step 3: Mix the Wet Ingredients:
In a large bowl, whisk together mashed banana, eggs, avocado oil, almond milk, apple cider vinegar, brown sugar, and vanilla extract until fully combined and smooth.
Step 4: Mix Dry Ingredients
In a separate medium bowl, combine the 1:1 gluten-free flour, almond flour, baking powder, baking soda, and sea salt. Whisk well to break up any almond flour lumps and evenly distribute the leavening agents.
Step 5: Combine Wet and Dry and Rest Batter:
Pour the dry ingredients into the wet mixture. Gently fold with a rubber spatula just until combined and no raw flour pockets remain. Let the batter rest in the mixing bowl at room temperature for 30 minutes. The batter will visibly thicken and look fluffier as the flours hydrate and the leavening agents activate.
Step 6: Layer & Encase Swirl:
Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper. Pour or scoop 1/3 of the rested batter into the pan and Scoop/sprinkle the cinnamon sugar paste evenly over the batter. Scoop the another layer of batter on top and spread carefully to cover the cinnamon layer then add an additional layer of the cinnamon sugar paste. Scoop the remaining batter on top then drag a butter knife or wooden skewer through the batter in a figure-eight pattern 3 to 4 times to swirl.
A bowl of Gluten-Free Banana Bread Batter being scooped into a loaf pan on a wooden board. a bowl of Cinnamon Swirl Mixture for Gluten-Free Cinnamon Swirl Banana Bread A loaf pan layered with Gluten-Free Banana Bread Batter and Cinnamon Sugar Mixture Scooping Gluten-Free Banana Bread batter into a loaf pan Layering Cinnamon Sugar Mixture on top of Gluten-Free Banana Bread Batter Layered Gluten-Free Banana Bread batter with Cinnamon Sugar mixture and a butter knife for swirling
Step 7: Bake & Tent with Foil:
Bake at 350°F for 55 to 65 minutes total. At the 35-minute mark, loosely tent a sheet of aluminum foil over the top of the loaf pan to protect the top crust and encased sugars from direct heat.
Step 8: Cool & Serve:
Check for doneness at 55 minutes—a toothpick inserted into the center should come out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then use the parchment handles to transfer the loaf to a wire rack to cool completely before slicing.
Gluten-Free Cinnamon Swirl Banana Bread (Dairy-Free) | Our Nourished Kitchen
Check out the full recipe below for Easy, Gluten-Free Cinnamon Swirl Banana Bread. I hope you enjoy!
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