Description
This Flourless Cinnamon Swirl Banana Bread is a deliciously moist and healthy treat made without any flour. It combines ripe bananas, creamy almond butter, and a fragrant cinnamon swirl for a naturally sweet and gluten-free breakfast or snack option.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/2 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts (optional)
Cinnamon Swirl
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, eggs, almond butter, pure maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add oat flour, baking soda, baking powder, ground cinnamon, and salt to the wet mixture. Mix well until all ingredients are fully incorporated to create the batter. If using, fold in the chopped walnuts gently.
- Prepare Cinnamon Swirl: In a small bowl, mix the coconut sugar and ground cinnamon together until evenly combined to form the cinnamon swirl mixture.
- Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle with the remaining cinnamon sugar mixture.
- Create Swirl Effect: Use a knife to gently swirl the cinnamon sugar through the batter by making slow, deliberate zig-zag or circular motions to create a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set properly and eases slicing.
Notes
- You can substitute almond butter with peanut butter or cashew butter if preferred.
- For a nut-free option, use sunflower seed butter instead of almond butter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerate leftovers to extend shelf life beyond 3 days.
