I totally love this time of year! The brisk weather makes me want to wear my chunky sweater and bake a loaf of cozy cinnamon swirl banana bread and flip through a favorite book or magazine. The cinnamon swirl is delicious! Try using pumpkin in place of bananas and you can also try chopped pecans instead of the walnuts for a fun variation. If you are using bananas, the more ripe the better :) so don’t toss those brown, speckled bananas! I like to make a loaf of banana or pumpkin bread on Saturday morning for us to enjoy over the weekend. We usually serve it with a side of scrambled eggs and maybe a little butter from grass fed cows or Ghee.
On a chilly morning, the smell of bananas, maple, and cinnamon baking in the oven is heavenly. This rustic recipe is simple to make and reasonably healthy, so you can go ahead and enjoy a slice with your morning cup of Joe.
Cinnamon Swirl Banana Bread
This is a low sugar, rustic banana bread with a delicious walnut, cinnamon sugar swirl.
Ingredients
- 1 1/2 cups all-purpose or gluten-free flour
- 2 tsp baking powder
- 4 medium bananas - smashed
- 1 egg
- 1/2 tsp kosher salt
- 1/4 cup olive oil
- 2 Tablespoons milk or milk alternative
- For cinnamon swirl: 2/3 cup chopped walnuts lightly roasted, 2 tsp cinnamon, 2 tsp sugar
- 1/4 cup cup maple syrup plus 2 tsp for cinnamon swirl
- 1/2 lemon (zest and juice)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a bread loaf pan and line sides with parchment paper, set aside.
- Prepare Cinnamon Swirl: Combine toasted walnuts, cinnamon, 2 teaspoons of maple syrup, and sugar into a small bowl.
- Smash the bananas with a fork or potato masher and stir in lemon juice and zest.
- Sift the flour and baking powder into a medium size bowl.
- Add olive oil, maple syrup, salt, vanilla, milk, and egg to the mashed banana.
- Spread 1/2 the batter into loaf pan, add the cinnamon swirl mixture evenly over the top, and pour the remaining batter over the top. You can then use a knife to “zig zag” the swirl through your loaf.
- Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before turning out onto a wire rack. Slice and serve!
7 Responses
Leslie, this bread sounds so good and healthy too! I am only missing the oat flour, so I will pick some up tomorrow. We are actually having some Fall weather in San Diego (not the norm for Oct.) The days aren’t too warm and the nights are cooling off. It is putting me in the mood for baking. Loved your prior two posts…your home is so gorgeous inside and out!
Linda
Hi Linda, Sorry if I’m late getting back to you ~ we’ve been traveling:) You can use any flour really, I just happen to use the oat flour. A combination of almond, or any other gluten free variety would be good, as well as regular or whole wheat all-purpose flour. This quick bread has been on repeat at my place and I will soon be making it with pumpkin! xox
Love the goodness ingredients!
I put oat flour on my shopping list. I have the rest!
Have a good weekend, Leslie!
♥️
Great! ..and you can also use pumpkin :)
I’m looking forward to trying out this recipe. I noticed that the nut milk is included in the ingredients list, but I couldn’t find where to add it. Could you please provide clarification? Thank you.
Hi! sorry for the delay in getting back to you! I corrected the recipe. Add the milk in with the wet ingredients. Hope you enjoy it!