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!
Want more Eat Better Recipes?
Sign up for Coach Mindy’s weekly email and never miss a thing!
I'll drop in your inbox weekly with Eat Better Recipes and exclusive Food and Fitness Tips to help you eat better, think better and feel your best!