This swirly banana bread is out of this world! It's everything you could ask for - its moist, fluffy with swirls of sweet cinnamon filling. This recipe is one of my favorite banana breads for a cozy day of baking. It's easy to make and is perfect for a slice and serve snack. We love to enjoy this banana bread with a side of tea for breakfast too! Keep reading for the recipe.
This recipe features the better-for-you alternative to processed sugar... COCONUT SUGAR! This sweet granulated sweetener is derived from the sap of coconut palm trees. The taste is very similar to brown sugar, with a nutty subtle caramel flavor. It is unrefined and unprocessed, which makes it a better option to typical processed white sugar. It is rich in minerals and vitamins and is a nourishing alternative. This recipe is also GLUTEN-FREE, with a base of nut and coconut flours.
2 Large, very ripe bananas (spottier the better)
3 Large eggs, room temperature
¼ Cup tahini
2 tsp vanilla extract
1/3 Cup coconut flour
1½ Cups almond flour
⅓ Cup arrow root flour
½ Cup brown coconut sugar
1 tsp baking soda
½ tsp baking power
¼ tsp kosher salt
½ Tbsp cinnamon
Cinnamon Swirl Filling: whisk together 2 tbsp brown coconut sugar and 1 tbsp cinnamon.
Preheat your oven to 375 and line a loaf tin with parchment paper. Set it aside.
Place the ripe, peels bananas on a large plate and mash the bananas well with a fork until they are a pudding-like texture.
Add the wet ingredients, including the mashed bananas, to a bowl and whisk to combine. Set this aside.
Add the dry ingredients (except for the cinnamon swirl filling) to a large bowl and whisk to fully incorporate the ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and fold until you have a fully combined batter, for about 5 minutes.
Once you have an even batter, pour about 1/3 of the batter into the lined and greased loaf tin and spread the batter out with a spatula to create an even layer.
Sprinkle 3/4 of the cinnamon swirl mixture over the batter layer. Then, cover the cinnamon swirl layer with the remaining batter.
Use a spatula to spread the batter evenly, then use a knife or utensil to swirl the layers together by pressing the knife into the layers and moving across in a swirling zig zag motion.
Sprinkle the remaining cinnamon swirl mixture over the top and smooth out the top before covering with a lid or foil (this is a must).
Bake with the cover for 30 minutes, then remove the cover and bake for an additional 15 minutes or until golden brown.
Allow to cool for at least 20 minutes before slicing... then enjoy!