Cinnamon Roll Banana Bread
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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!
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.
TWO: Then, fold in the almond flour, baking powder, salt and cinnamon. In a small bowl, combine the coconut sugar and cinnamon.
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.
FOUR: Use a toothpick to create cinnamon swirls on the top piece of banana bread.
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.
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.
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.
frequently asked questions
Yes totally! I would bake at 350F for 15-20 minutes. Just be sure to check they are done with a toothpick.
I have not tested this recipe with any other flours, if you try it out, please let me know in the comments below.
Yes totally! I’d recommend cashew, peanut or pecan butter. For seed butters, sunflower butter would be the best!
other recipes you may like
- Cinnamon Roll Cookies
- Vegan and Gluten Free Cinnamon Roll Pancakes
- Yeast Free and Vegan Cinnamon Rolls
- Cinnamon Roll Overnight Oats
- Gluten Free Zucchini Banana Bread
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!