Having a bunch of bananas go brown is bitter sweet. You unfortunately can no longer whip em out for a quick snack, but you can use them for BANANA BREAD. I am a huge fan of cinnamon, so I immediately jumped on a chance to bake it into some bread. This recipe is both gluten free and dairy free! So without further ado, here is the recipe:
Ingredients:
For the Bread:
- 2 cups gluten free flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup granulated sugar
- 1/2 cup melted coconut oil
- 2 eggs (at room temp, beaten)
- 1 teaspoon vanilla extract
- 2/3 cup plain non-dairy yogurt (at room temp)(can use regular yogurt if you are not dairy-free)
- 1 cup of ripe bananas mashed
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions:
- Preheat oven to 350
- In a large bowl, mix together all the dry bread ingredients
- Add the wet bread ingredients one at a time. Mixing until combined after each addition
- In a separate bowl, mix together the cinnamon swirl ingredients
- Pour half of the bread batter into a greased loaf pan
- Smooth out the batter creating an even layer using a wet spatula (just run your spatula under tap water to moisten it, this keeps the batter from sticking to it)
- Sprinkle about 2/3 of the cinnamon swirl mix onto the batter, using the spatula to spread it evenly
- Using a butter knife, make a swirling motion through the batter
- Pour the remaining bread batter into the loaf pan
- Sprinkle the remaining cinnamon swirl mix on top
- Bake for 1 hour
- EAT UP
I hope you enjoy this recipe as much as I did! Please comment with any questions, and if you try this recipe, make sure to post pictures of it on Instagram and tag me (@foodz2fuel)!
Foodz 2 Fuel 