Got ripe bananas? Having overripe bananas is rare in my household, but when we do, I always make this Cinnamon Swirl Banana Bread! Fluffy, soft loaf sweetened with bananas and swirled with notes of cinnamon and sugar. Each slice is designed with a signature cinnamon swirl, making it not only a delicious treat, but also an elegant one! Made with oat and almond flour and sweetened with bananas and a touch of monkfruit, this loaf is completely gluten free, vegan, and made with wholesome ingredients that don't spike your blood sugar! Treat yourself to this tasty banana bread that everyone loves!
Cinnamon Swirl Banana Bread
- 3 ripe bananas
- 1/2 cup aquafaba
- 1/3 cup monkfruit sweetener
- 1/3 cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 2 tbsp ground flax seed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Cinnamon sugar topping
- 1/3 cup monkfruit sweetener + 1 1/2 tbsp cinnamon
Preheat your oven to 350°F in line a loaf pan with parchment paper and set aside. In a separate medium bowl, pour in the liquid from the can of chickpeas and using a handheld mixer, beat until stiff peaks form, about 8 minutes. Mash bananas with a fork and add in the monk fruit, vanilla, flax meal, and oil until smooth. Then stir in the flours, rising agents, salt, and cinnamon. Fold the aquafaba (bean water) Into the banana bread mixture until incorporated. Pour about 1/3 of the banana bread mixture into the loaf pan and sprinkle with 1/2 of the cinnamon sugar mix. Pour in another 1/3 of the batter and all of the cinnamon sugar mix. Top with the remaining batter and bake for 55 minutes to an hour, until golden brown and a toothpick comes out clean. Allow it to cool down before slicing and enjoy!!
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