Gluten Free Cinnamon Swirl Banana Bread

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

Banana Bread:

135 g (½ cup + 3 tbsp) caster/superfine or granulated sugar

55 g (½ stick) unsalted butter, melted and cooled until warm

25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil

2 US large/UK medium eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed)

200 g (1⅔ cups) plain gluten free flour blend

1¼ tsp baking powder

½ tsp baking soda

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

½ tsp salt

½ tsp ground cinnamon

Cinnamon sugar:

50 g (¼ cup) caster/superfine or granulated sugar

2½ tsp ground cinnamon

Instructions

Banana bread batter:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper.Tip: When lining the loaf pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the banana bread from the pan later on.

In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon.

Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).

Assembling & baking the banana bread:

Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer.

In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges.

Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer.

Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). Tip: I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.

Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick/cake tester comes out clean or with a few moist crumbs attached. If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.

Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.

Storage:

The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days.

Notes

3/7/26 high altitude 200 g flour + 13 g=213 (107 tapioca, 53 g millet, 53 g buckwheat; reduce baking powder by 1/8 tsp, bananas 351, sugar 132 g

Baked at 365 for 50 minutes.