Servings: 1 (9-inch) Loaf
Healthy Cinnamon Swirl Banana Bread
Ultra moist and flavorful Healthy Cinnamon Swirl Banana Bread is one of those feel-good treats you'll want to keep on hand for any time the craving strikes. A lovely breakfast or snack for any occasion!
Ingredients
- 2 cups rolled oats
- 4 large ripe bananas
- 2 large eggs
- 3 Tbsp avocado oil or melted butter
- 2 tsp pure vanilla extract
- 1 tsp lemon juice or cider vinegar
- 1/3 cup coconut sugar optional*
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- ½ cup coconut sugar or cane sugar
- 2 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5-inch loaf pan with parchment paper.
- Transfer the oats to a blender and blend for 20 to 30 seconds on high, until a flour forms.
- Mash the ripe bananas in a large mixing bowl until they’re nice and creamy.
- Mix the eggs, oil, vanilla extract, and lemon juice in with the mashed banana until the wet ingredients are well-combined.
- Add the oat flour to the mixing bowl, along with any granulated sweetener you’d like to add, baking soda, sea salt, and ground cinnamon (the dry ingredients). Mix until well-combined and a banana bread batter forms.
- Mix together the ingredients for the cinnamon swirl (coconut sugar or sweetener of choice) and ground cinnamon in a small bowl until well-combined.
- Pour half of the banana bread batter into the prepared baking pan. Sprinkle all of the cinnamon sugar mixture over the banana layer evenly.
- Pour the remaining banana bread batter over the cinnamon swirl layer and spread it into an even layer.
- Use a butter knife to draw a large S shape into the batter. This is what creates the cinnamon swirl.
- Bake on the center rack of the preheated oven for 40 to 45 minutes, or until the bread is golden brown on top and tests clean. You can insert a toothpick in the middle of the bread to test if it is baked through.
- Allow the bread to cool for at least 40 minutes before slicing and serving.
- Serve the bread warm with a pat of butter for the best results!
Notes
*You can also use maple sugar, brown sugar or cane sugar in place of coconut sugar. The sweetener is optional in the bread since we’re adding sugar to the cinnamon swirl.
To store the banana bread, cover the loaf pan tightly with plastic wrap and store at room temperature for up to 2 days. Transfer any remaining banana bread to an airtight container and refrigerate for up to 3 days longer.
You can freeze the banana bread by first slicing the remaining loaf into individual slices then storing in a large zip lock bag in the freezer for up to 3 months.
Nutrition
Serving: 1Slice (of 10), Calories: 220kcal, Carbohydrates: 37g, Protein: 5g, Fat: 7g, Fiber: 4g, Sugar: 18g