Description
This Flourless Cinnamon Swirl Banana Bread is a moist and flavorful loaf made without traditional flour. Using blended rolled oats as the base, combined with ripe bananas, almond butter, and natural sweeteners, it offers a gluten-free, wholesome alternative to classic banana bread. A delightful cinnamon and brown sugar swirl adds a comforting warmth and sweetness, perfect for breakfast or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups rolled oats, blended into flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons cinnamon, divided
Swirl
- 2 tablespoons brown sugar or coconut sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and make it easier to remove the bread after baking.
- Blend Batter: In a blender or food processor, combine the mashed bananas, eggs, almond butter, honey or maple syrup, vanilla extract, blended oat flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Process until the batter is smooth and well incorporated.
- Pour Batter: Pour half of the batter evenly into the prepared loaf pan.
- Make Cinnamon Sugar Swirl: Mix the remaining 1 teaspoon cinnamon with the brown sugar or coconut sugar. Sprinkle half of this cinnamon sugar mixture evenly over the batter already in the pan.
- Layer and Swirl: Pour the remaining batter on top of the cinnamon sugar layer. Then sprinkle the remaining cinnamon sugar mixture on top. Using a knife, gently swirl the batter and cinnamon sugar together to create a marbled effect.
- Bake: Bake the banana bread in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- For best texture, ensure ripe bananas are soft and sweet.
- Blending rolled oats into flour ensures a flourless and gluten-free base.
- Adjust sweetness by choosing between honey or maple syrup and sugar types.
- Use parchment paper to easily lift the bread out without sticking.
- Check doneness with a toothpick starting at 40 minutes to avoid overbaking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.