Flourless Cinnamon Swirl Banana Bread
No wheat flour anywhere - rolled oats go into the blender and come out as the only flour this loaf needs. What makes it taste like a warm cinnamon roll is the dark cinnamon-sugar ribbon running straight through the middle, and the banana halves laid on top that bake down soft and caramelised under a thin honey glaze. Three eggs are doing the structural work here, so do not cut them. Oats are naturally wheat-free; use certified gluten-free oats if you need them to be.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 10
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 3/4 cups pureed very ripe banana (about 4 bananas, well spotted)
- 2 1/2 cups oat flour (about 2 3/4 cups rolled oats, blended fine)
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut sugar
- 1 tbsp cinnamon
- 2 bananas, halved lengthwise
- 1/4 cup coconut butter, melted
- 1 tbsp honey
- 1-2 tbsp warm milk
What goes into Flourless Cinnamon Swirl Banana Bread
This one comes together in a few parts, each doing its own job:
- The loaf. Built from 1 3/4 cups pureed very ripe banana (about 4 bananas and a few others.
- The cinnamon swirl. Built from 1/3 cup coconut sugar and a few others.
- The top and the glaze. Built from 2 bananas and a few others.
How to make it
Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment.
Blend the rolled oats alone, on high, until they look like flour - 20 to 30 seconds. A little grit left in them is fine.
Blend the ripe bananas smooth and measure out 1 3/4 cups into a large bowl.
Whisk the eggs, honey, coconut sugar, melted coconut oil and vanilla into the banana until glossy.
Add the oat flour, baking powder, cinnamon and salt. Stir just until smooth - no longer.
Whisk the swirl coconut sugar and cinnamon together in a small bowl.
Pour half the batter into the pan and level it. Scatter all the cinnamon sugar right across the middle, edge to edge. Pour the rest of the batter over and level it again, so the dark layer is buried.
Lay the halved bananas cut-side up in rows along the top and press them lightly in.
Bake 55-65 minutes, until risen and a toothpick comes out clean. Tent loosely with foil at about 40 minutes - the bananas on top darken well before the middle is done.
Cool in the pan 15 minutes, then turn out onto a rack and cool completely, at least an hour.
Stir the melted coconut butter with the honey and enough warm milk to make it pourable. Drizzle it over the cold loaf, letting it pool between the bananas. Slice.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Flourless Cinnamon Swirl Banana Bread really made without refined sugar?
Yes. All the sweetness comes from ripe banana - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Flourless Cinnamon Swirl Banana Bread gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Flourless Cinnamon Swirl Banana Bread keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Flourless Cinnamon Swirl Banana Bread make?
This makes enough for 10. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Flourless Cinnamon Swirl Banana Bread
No wheat flour anywhere - rolled oats go into the blender and come out as the only flour this loaf needs. What makes it taste like a warm cinnamon roll is the dark cinnamon-sugar…
Ingredients
- 1 3/4 cups pureed very ripe banana (about 4 bananas, well spotted)
- 2 1/2 cups oat flour (about 2 3/4 cups rolled oats, blended fine)
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut sugar
- 1 tbsp cinnamon
- 2 bananas, halved lengthwise
- 1/4 cup coconut butter, melted
- 1 tbsp honey
- 1-2 tbsp warm milk
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment.
- Blend the rolled oats alone, on high, until they look like flour - 20 to 30 seconds. A little grit left in them is fine.
- Blend the ripe bananas smooth and measure out 1 3/4 cups into a large bowl.
- Whisk the eggs, honey, coconut sugar, melted coconut oil and vanilla into the banana until glossy.
- Add the oat flour, baking powder, cinnamon and salt. Stir just until smooth - no longer.
- Whisk the swirl coconut sugar and cinnamon together in a small bowl.
- Pour half the batter into the pan and level it. Scatter all the cinnamon sugar right across the middle, edge to edge. Pour the rest of the batter over and level it again, so the dark layer is buried.
- Lay the halved bananas cut-side up in rows along the top and press them lightly in.
- Bake 55-65 minutes, until risen and a toothpick comes out clean. Tent loosely with foil at about 40 minutes - the bananas on top darken well before the middle is done.
- Cool in the pan 15 minutes, then turn out onto a rack and cool completely, at least an hour.
- Stir the melted coconut butter with the honey and enough warm milk to make it pourable. Drizzle it over the cold loaf, letting it pool between the bananas. Slice.
