Cinnamon Swirl Banana Bread

Do you love the smell of warm cinnamon toast in the morning?

There’s something about that cozy, sweet aroma that brings back memories—and for me, it always takes me back to slow mornings in the kitchen growing up.

This Cinnamon Swirl Banana Bread is a simple, more balanced take on that classic flavor. Made with a few easy swaps, it delivers that same comforting taste you love, with a little more staying power to help keep you satisfied.

And don’t let the banana fool you—this isn’t an overpowering banana bread. It simply adds natural sweetness and moisture (most people don’t even notice it’s there).

Perfect for breakfast, a mid-afternoon snack, or something to enjoy with your coffee, this recipe is one of those feel-good favorites you’ll come back to again and again.

Ingredients

• 3 overripe bananas

• 1/3 C melted butter

• 2/3 - 3/4 C coconut sugar (depending on your level of sweet tooth!)

• 1 egg

• 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

Directions

1. Preheat oven to 350 degrees.

2. Grease a 9x5 loaf pan (I like to use olive or coconut oil) and set aside.

3. 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.

4. Gently fold in the flour 1/2 C at a time.

5. In a small ramekin prepare your swirl mixture, combining the coconut sugar and cinnamon, mix well.

6. Scoop 1/2 of the bread batter into the loaf pan, spreading evenly.

7. Sprinkle part of the sugar/cinnamon mixture over the batter.

8. Add the remaining bread batter to the loaf pan, spread evenly and sprinkle again with the sugar/cinnamon mixture.

9. Bake in the oven for 45-50min (or until a toothpick prick removes cleanly).

10. Cool for 10 minutes before removing from loaf pan.

11. Slice and Enjoy!

Eat and Enjoy!

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