Ultra soft and tender banana bread swirled with cinnamon brown sugar and topped with a crunchy cinnamon sugar crust. This banana bread is so irresistible, you’d never guess it’s healthy, vegan & gluten-free!
I have this problem. When I like something, I really like it. Like the can’t get enough, want to revolve my entire life around it kind of like it. It’s kinda like how if we become friends and I think you’re really cool, I just want to hang out with you all the time and never leave your side. Some people call that “creepy”. I just call it being an extrovert and knowing what/who I like. 😉
You may remember that I kinda recently discovered that I like banana bread, and now it’s become that thing I can’t get enough of. Sometimes I purposely don’t eat my bananas so that they can get to that too-ripe stage where I am left with no choice other than making banana bread. It’s kind of a problem.
I keep trying to decide which one is my favorite, but that’s like asking who I love more: Winston or Clementine. I can’t do it. I will say, however, that the “crust” on this loaf makes it incredibly special and unlike any banana bread I’ve ever tasted. It wasn’t even intentional. I had extra cinnamon sugar left over, and I threw it on top. It was one of those perfect surprises–I took it out of the oven and the top was sweet and crunchy while the rest was perfectly tender and pillowy soft.
I happened to have a little extra of this molasses dulce de leche glaze lying around when I made it, so to make things even more ridiculous, I drizzled some on top. It totally doesn’t need it, but if you want to add a little extra umph, it certainly doesn’t hurt. Either way, you’ll find yourself going back for “Just one more slice…” until the loaf magically disappears. 😉
Ultra soft and tender banana bread swirled with cinnamon-sugar and topped with a crunchy cinnamon sugar crust. This banana bread is so irresistible, you'd never guess it's healthy, vegan & gluten-free!
Ingredients
- 2 cups gluten-free baking blend (or white whole wheat flour)
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- dash salt
- 3 extra ripe medium bananas, mashed
- 1/3 cup melted coconut oil
- 2/3 cup brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened almond milk
- 1/4 cup brown sugar
- heaping 1/2 tablespoon cinnamon
Instructions
- Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
- In a small bowl, combine the brown sugar and cinnamon for the cinnamon brown sugar swirl. Set aside.
- In a medium bowl, whisk together baking blend, cornstarch, baking soda, baking powder, cinnamon and salt. In a large bowl or stand mixer, beat together bananas, coconut oil, sugars and vanilla until well combined. Stir in half the flour mixture, then almond milk, then remaining flour mixture.
- Pour half of the batter into prepared loaf pan. Sprinkle half of the cinnamon brown sugar mixture on top. Pour remaining batter and top with remaining cinnamon brown sugar. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 50-60 minutes. Set loaf pan on a wire rack to cool completely. Store in an airtight container for up to one week. If desired, serve topped with molasses dulce de leche glaze
How did you know that I was in desperate need of some banana bread in my life? This looks delicious, Ari, and I’m loving the fact that it doesn’t need eggs because I just ran out 😆 Now if only I can get my bananas to actually reach that perfect stage of ripeness…
Amanda @ .running with spoons. recently posted…. crunchy honey almond roasted chickpeas .
same!! and it’s so simple. i don’t even need eggs!
I know, it’s soooo hard! They are one of my favorite snacks so they almost never reach that stage.
Oh, that glaze!!
Christine from Cook the Story recently posted…Grilled Cheese Sandwich Ideas for Busy Weeknights
Love this. We’ve been all about banana bread in our house lately!
Christine @ Love, Life, Surf recently posted…Transitions
Ari- this sounds amazing! I LOVE your choc banana bread. I made a modified version a couple weeks ago- modified mainly because I screwed things up on accident but it turned out so darn good. I basically used slightly different measurements of your recipe. The kids and I devoured the loaves and I made more today! So I totally get it. Obsessed!
Melanie @ Nutritious Eats recently posted…Roasted Salmon with Leeks
That’s awesome!! I’m so glad it worked out in the end! 🙂
You had me at cinnamon swirl!
Stephanie @ Eat. Drink. Love. recently posted…The New York Times Chocolate Chip Cookies
((LOOKS UP AT THE BASKET OF OVER RIPE BANANAS IN HER KITCHEN))
THIS.
Carla recently posted…Reflections on my first 5k (Tornado guest post).
Oooooh this sounds fantastic! Perfect for ripe bananas….but I am in the same boat as Amanda, in that I eat them before they get ripe! That is a downside of being a runner…..just need to buy more obviously 🙂 Thanks for the great idea!
Tina Muir recently posted…10 Reasons Running is for YOU!
I’m totally with you! Mine only actually get ripe when I’m not home to eat them or if I buy them specifically for banana bread.
I just made banana bread last weekend. I think I’m going to buy bananas purposely for this bread. They’re going straight from the grocery store to a brown paper bag to ripen faster! Looks delish as usual!
Angela @ Happy Fit Mama recently posted…#HappyFitMarch Challenge Winners!
I just got a great idea…. why don’t YOU be the chef at blend?? ok, ok.. you can be MY personal chef at blend. Deal?? xoxo
Now I just need to let 3 bananas go bad…
Brittany @ Delights and Delectables recently posted…Lentil Sloppy Joes
Haha I will be your chef any time. I love cooking for my favorite people! 🙂
can’t ever go wrong with banana bread!! and cinnamon is a must!!
Linz @ Itz Linz recently posted…Stylish Reebok Skyscape Shoes
HAHA I wouldn’t think you are creepy if you wanted to hang out with me all the time!
This banana bread sounds delicious!
Jamie @ couchtoironwoman recently posted…Expecting Perfection
That’s good because I already totally do 🙂
I haven’t made banana bread in forever. I am going to make this as soon as my bananas are ready. I love the idea of that crust you described. MMMmmmm!
Katie | Healthy Seasonal Recipes recently posted…easy ham and asparagus bread pudding
What does the corn starch do?
Hi Angela, please visit my Common Swaps page for information on certain ingredients.