July 17, 2023

Breakfast

Desserts

Cinnamon Roll Banana Bread

Take the road less traveled and try this new banana bread recipe with a sweet cinnamon and sugar twist. Cinnamon Roll Banana Bread is the perfect sweet tooth satisfying treat that’s made with healthy and wholesome ingredients like almond flour, banana and maple syrup!

JUMP TO RECIPE

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

cinnamon roll banana bread on a plate cut into seven slices.

why you’ll love this recipe

Cinnamon Roll Banana Bread is a unique twist on classic banana bread.
This recipe is gluten and grain free.
The perfect way to use up those over-ripe bananas or almond flour that you have in your kitchen.
Tastes just like a cinnamon roll!
Has a warm cinnamon and sugar filling and crunchy topping.
This recipe is quick and easy to make, plus, you only need one bowl!
Super moist, fluffy but naturally sweetened.
Check out my cinnamon roll pancakes for another great recipe!

a hand holding a slice of cinnamon roll banana bread.

ingredients and Substitutions

These are the main ingredients and substitutions for Cinnamon Roll Banana Bread. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

Using ripe bananas is going to add a lot more natural sweetness to this banana bread recipe. If your bananas aren’t ripe yet, then you can put them in the oven to ripen quickly.

Eggs help give this banana bread recipe a fluffy texture, I unfortunately have not tested this recipe with a vegan egg replacement. However, if you do try it, please let me know in the comments below.

I love using nut butters in my recipes in replace of butter or oil, it adds nutritional value since it’s a heathy fat. You can use almond, peanut, cashew or any other type of nut or seed butter.

Maple syrup is an unrefined sugar that I love to use in all my recipes, however, you can also use honey or agave.

Vanilla extract adds a lovely flavor.

Almond flour is one of the main ingredients in this recipe, I love purchasing a big bag on amazon. I have not tested this recipe with any other flours.

Baking powder helps this banana bread rise and have a fluffy texture. If you are gluten free, make sure you are using certified gluten free baking powder.

You can’t have cinnamon roll banana bread without the cinnamon!

Salt helps balance out all the flavor.

Coconut sugar is used for the filling and again sprinkled on top. In replace you can use monk fruit sweetener, cane or brown sugar.

how to make

ONE: In a mixing bowl, whisk together the mashed bananas, eggs, almond butter, maple syrup and vanilla extract.

mashed bananas, eggs, almond butter, maple syrup and vanilla extract in a mixing bowl.

mashed bananas, eggs, almond butter, maple syrup and vanilla extract whisked together in a mixing bowl.

TWO: Then, fold in the almond flour, baking powder, salt and cinnamon. In a small bowl, combine the coconut sugar and cinnamon.

almond flour, baking powder, salt and cinnamon added to the wet ingredients.

almond flour, baking powder, salt and cinnamon mixed into the wet ingredients.

THREE: Pour about 2/3 of the batter into a prepare loaf pan, and then sprinkle on about half of the cinnamon and sugar mixture. Then, cover with the remaining banana bread mixture followed by the remaining cinnamon and sugar mixture.

a loaf pan that is greased with non stick spray and lined with parchment paper.

cinnamon roll batter added to the prepared pan.

more banana bread mixture added on top of the cinnamon sugar.

cinnamon sugar as the last layer of this banana bread recipe.

FOUR: Use a toothpick to create cinnamon swirls on the top piece of banana bread.

use a toothpick to create cinnamon swirls on the top of the banana bread before baking.

FIVE: Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool for 30-45 minutes before removing from the loaf pan, and let cool completely before slicing into.

the cinnamon roll banana bread on a cutting board.

a close up shot of the cinnamon roll banana bread.

Tips and tricks

I like to both coat and line my loaf pan with non-stick spray and parchment paper.

For best results, use brown spotted bananas which are over-ripe. They are naturally sweeter and provide a great texture and flavor.

Mix together the wet ingredients first, then fold in the dry.

Use a potato masher to really mash the bananas, if you don’t have one, a fork will work just as good.

How to serve and store

Serve this cinnamon roll banana bread once it has cooled enough to slice. This typically takes a few hours.

Enjoy with a cup of milk, coffee, or tea.

Top it off with more almond butter, peanut butter or nutella.

Enjoy it warm with a scoop of vanilla ice cream.

Store leftovers in an airtight container in a cool, dry place (like the counter) for up to 2 days.

Store in the fridge for up to 4-5 days.

an overhead shot of the banana bread with two slices.

Taste and Texture

This gluten free banana bread tastes like a warm cinnamon roll but with a slight taste of banana. This recipe is sweet but not overly sweet.

The texture is soft, fluffy, moist. It’s not dry or bland.

Since this recipe doesn’t have gluten and is made with almond flour, the texture is a little more dense that your average banana bread recipe, but still super light and fluffy.

a side shot of the cinnamon roll banana bread showing the cinnamon and sugar filling.

frequently asked questions

Can I make this recipe into muffins?

Yes totally! I would bake at 350F for 15-20 minutes. Just be sure to check they are done with a toothpick.

Can I use a different flour other than almond?

I have not tested this recipe with any other flours, if you try it out, please let me know in the comments below.

Can I use a different type of nut or seed butter?

Yes totally! I’d recommend cashew, peanut or pecan butter. For seed butters, sunflower butter would be the best!

other recipes you may like

If you make this Cinnamon Roll Banana Bread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Cinnamon Roll Banana Bread

5 based on 2 reviews

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

55 minutes

Author - Hannah

Ingredients

banana bread

1 cup mashed banana (about 3 small bananas)
2 eggs
1/2 cup almond butter
1/4 cup maple syrup
1 tsp vanilla
2.5 cups almond flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

cinnamon and sugar filling

1/4 cup coconut sugar (may sub regular sugar)
1 tsp cinnamon

SCALE:

YIELDS:

8 servings

Directions

To start, preheat the oven to 350F and prepare a loaf pan by lining it with parchment paper.
In a medium bowl, mix together the mashed bananas, eggs, almond butter, maple syrup, and vanilla. Mix until batter is really well combined and set mixture aside.
Next, in a large bowl combine almond flour, baking powder, salt, and cinnamon. Whisk until ingredients are well incorporated.
Pour the wet mixture into the dry and mix with a spatula until combined. Set your batter aside while you make the cinnamon and sugar filling.
In a small bowl, combine cinnamon and coconut sugar and set aside. Now that we have all the prep work done, it’s time to assemble.
Pour about 1/3 of the batter into your prepared baking dish and then layer with most of the cinnamon and sugar (reserve about 2 tbsp for topping).
Next, add the remainder of the batter on top and sprinkle with the remainder of the cinnamon and sugar mixture. Use a toothpick to create swirls in the top of the loaf pan.
Place the loaf pan in the center of the oven and bake at 350F for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for about 1 hour.
Next, remove the loaf from the pan and cut into. Store in an airtight container in the fridge and enjoy up to 5 days!

Notes

I like to both coat and line my loaf pan with non-stick spray and parchment paper.
For best results, use brown spotted bananas which are over-ripe. They are naturally sweeter and provide a great texture and flavor.
Mix together the wet ingredients first, then fold in the dry.
Use a potato masher to really mash the bananas, if you don’t have one, a fork will work just as good.