New favorite bread here. Cinnamon roll banana bread. One of the best parts of a cinnamon roll is the gooey, sweet, cinnamon filling. Well, I took that, swirled in into and on top of banana bread. It’s amazing. It also happens to be gluten free, vegan, and refined sugar free! It’s been the best snack, dessert, or breakfast with some nut butter and berries. I highly suggest warming it up before eating, trust me, so good.
BREAD
2 very ripe bananas
1/2 cup coconut oil
1 tsp vanilla
1/4 cup maple syrup
1 1/2 cup all purpose gluten free flour
1 tbsp ground flax
1 tbsp chia seeds
1 1/2 tsp baking powder
1/2 tsp salt
FILLING
1 very ripe banana
1/4 cup coconut sugar
1 tbsp cinnamon
1/2 tbsp coconut oil
Preheat oven to 350F
Fo the bread, in a medium bowl, mash bananas. Whisk the remaining wet ingredients, the coconut oil, vanilla, and maple syrup.
In another bowl, mix the dry ingredients. Stir in the dry into the wet until just combined.
In a greased bread pan, spoon half the bread mix. Spread 1/3 of the filling over. I like to use a fork to swirl it in. Spoon the rest of bread mix over then top with the remaining filling.
Bake for 45 minutes, remove and allow to cool for at least 20 minutes. Best served warm after that.
