Updated: Sep 29
Do you remember the smell and flavor of warm cinnamon toast in the morning? As a kid I remember waking up to smell it's sweet scent coming down the hall from the kitchen. Our mom would make it as a sweet treat to enjoy with our breakfast on occasion and it was always a big hit, especially on those chilly mornings! Every time I see a loaf of cinnamon swirl bread at the grocer I am reminded of that smell, taste and the fond family memories. Sadly today's breads are often so laden with sugar, white processed flour, salt and a whole host of added fillers I just can't justify the purchase.
That's why I was so pleased to discover a healthier version that with a few even healthier swaps of my own I could whip up to share with my own family - offering them the same great memories I enjoyed as a child! Get ready to indulge your senses with our Cinnamon Swirl Banana Bread! (spoiler alert - you won't really taste the banana!)
Oh and this "clean eats" version could be made even cleaner should you desire, simply to swap out the butter for applesauce (personally I prefer using butter). Whip up a batch and let us know what you think!
3 overripe bananas
1/3 C melted butter
2/3 - 3/4 C coconut sugar (depending on your level of sweet tooth!)
1 tsp. vanilla
1 tsp. baking soda
1 & 1/2 C whole wheat flour (or gluten free substitute)
For swirl mixture
1/4 C coconut sugar
2 tsp. cinnamon
Preheat oven to 350 degrees.
Grease a 9x5 loaf pan (I like to use olive or coconut oil) and set aside.
Add mashed bananas, butter (softened), sugar, egg, vanilla and baking soda to a large mixing bowl. Beat on low speed with a hand mixer until well combined.
Gently fold in the flour 1/2 C at a time.
In a small ramekin prepare your swirl mixture, combining the coconut sugar and cinnamon, mix well.
Scoop 1/2 of the bread batter into the loaf pan, spreading evenly.
Sprinkle part of the sugar/cinnamon mixture over the batter.
Add the remaining bread batter to the loaf pan, spread evenly and sprinkle again with the sugar/cinnamon mixture.
Bake in the oven for 45-50min (or until a toothpick prick removes cleanly).
Cool for 10 minutes before removing from loaf pan.
Slice and Enjoy!
Eat and Enjoy!