Cinnamon Swirl Banana Bread Gluten Free

Cinnamon Swirl Banana Bread Gluten Free


Banana bread is a classic dessert that is loved by almost all, and we’ve got a delicious Cinnamon Swirl Banana Bread recipe for you which is also gluten free. Beautifully moist and tender (which isn’t always easy with gluten-free baking) with a sweet cinnamon swirl and tasty bananas, this banana bread is certainly a crowd pleaser!

We are all becoming more conscious of our food waste, and this recipe provides a great opportunity for using up those bananas that are on their way out, or even the natural yoghurt that might be close to its best before date.

You can store the banana bread for up to a week in the fridge (in an airtight container), but we’d be surprised if it’s around that long!

  • 275 grams (10 ounces) all-purpose gluten-free flour

  • 1 teaspoon xanthan gum or alternatively 1 tbsp ground flaxseeds mixed with 2 tbsp water

  • 3/4 teaspoon Schwartz Sea Salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 125 grams (5 ounces) granulated sugar

  • 100 grams (4 ounces) virgin coconut oil, melted and cooled

  • 2 eggs at room temperature, beaten

  • 1 teaspoon pure vanilla extract

  • 175 grams (6 ounces) thick natural yoghurt (or a dairy free alternative)

  • 200 grams (7 ounces) ripe bananas, peeled and mashed lightly

  • 25 grams (1 ounces) virgin coconut oil, melted

  • 75 grams (3 ounces) granulated sugar

  • 2 teaspoons Cinnamon Ground

  • 1/8 teaspoon Schwartz Sea Salt

Cooking tip
  1. When using the knife to swirl, hold it perpendicular to the bottom of the loaf.


  • 1 Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease a standard 23x13cm (9x5in) loaf tin, set it aside.
  • 2 In large bowl place the flour, xanthan gum, Schwartz Sea Salt, baking powder, baking soda, sugar and whisk to combine well. Add the coconut oil, eggs, vanilla then the yogurt, mixing until just combined after each addition.
  • 3 Add the mashed bananas and mix them carefully into the batter, taking care not to further mash the bananas. Transfer half of the banana batter to the prepared loaf tin and spread it into an even layer with a wet spatula. Set to one side.
  • 4 In a small bowl, place all of the swirl ingredients and mix until all combined and you have a thick paste. Place half of the swirl mixture on top of the banana batter in the loaf tin and spread it gently, with a spatula into an even layer.
  • 5 Top with the remaining banana batter and smooth with a wet spatula into an even layer. Finish with the remaining Schwartz Cinnamon swirl batter and smooth once more.
  • 6 With a butter knife, swirl the batter from one short side of the tin to the other, back and forth in looping pattern. Smooth the top of the swirled batter into an even layer once more. Place the tin in the centre of the preheated oven and bake for 45 minutes.
  • 7 The loaf should be golden brown on top, and mostly firm towards the centre. Lower the oven temperature to 170°C /150°C Fan/ 325°F / Gas Mark 3 and continue to bake for another 10-15 minutes until completely firm when pressed lightly in the centre. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
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