Updated: May 3
Do you love 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 our kitchen. My 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 grocery store I'm reminded of that fresh baked bread mom would make and all the great memories that went with it.
That's why I was so pleased to discover an eat better version I could easily whip up and share with my own family! Using a few simple swaps, this Cinnamon Swirl Banana Bread is a real game changer. Spoiler alert: you won't taste the banana!
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!