Gluten Free Cinnamon Swirl Banana Bread Recipe
A soft and squidgy gluten free banana bread with a swirl of cinnamon sugar in the middle, and a crunchy brown cinnamon sugar top.
Servings: 8 slices
Equipment
Ingredients
- 3 ripe bananas approx 350g with skin on
- 125 g butter melted
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 250 g plain gluten free flour
- 3 tsp baking powder
- 0.25 tsp xanthan gum optional, if your flour blend does NOT already contain this
For the cinnamon swirl:
- 50 g dark brown sugar
- 3 tsp cinnamon
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 2lb loaf tin and set to one side. Mix the dark brown sugar and cinnamon together in a small bowl.
- Peel the bananas and add to a small bowl. Mash using a fork and set to one side - a few lumps are fine.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat together with an electric whisk until combined.
- Add the mashed bananas, egg, gluten free flour, baking powder and xanthan gum to the mixing bowl. Beat again with the electric whisk until just combined.
- Pour half the mixture into the lined baking tin and smooth out. Sprinkle around three-quarters of the cinnamon sugar mixture over the top and swirl using a knife.
- Pour the remaining batter over the top, smooth out and sprinkle with the rest of the cinnamon sugar. Swirl again with a knife.
- Bake for 50 minutes – 1 hour until golden, risen and a skewer in the centre comes out clean. Cool on a rack before slicing.
Notes
- This banana bread will keep for around a week in an airtight container, or can be frozen whole or in slices.
Nutrition
Serving: 1 slice | Calories: 359kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Fiber: 4g | Sugar: 31g
