Your classic banana bread recipe, but with a twist; this Cinnamon Banana Bread is an automatic household favorite! Sweet bananas mixed with spicy cinnamon and a little bit of chocolate chips or nuts makes for a delicious treat that is both gluten-free and dairy-free. What’s not to love?!
Friends, if there is one baked good that I always have on-hand, it’s a loaf of banana bread. Not only is banana bread incredibly easy to throw together, but it’s the perfect way to use those too-ripe bananas that are sitting in the back of your refrigerator. With food prices constantly on the rise, bananas are one ingredient that is healthy, cheap, and abundant. In fact, you can get a bunch of bananas for under $1 at Trader Joe’s!
So, if you’re looking for a way to indulge in a sweet treat without breaking the bank, then you are going to love this easy Cinnamon Banana Bread recipe. It’s perfect any time of day – breakfast, lunch, or even an after-school snack for kiddos! My boys cannot get enough of banana bread, and the sweet-and-spicy combination of the bananas and cinnamon is one that they LOVE.
What You Need to Make This Delicious, Cinnamon-y Banana Bread
- 🍞 Flour: this recipe requires the combination of almond flour, coconut flour, and tapioca flour. If you decide to test out other flours, just know that I haven’t tested them.
- 🍌 Bananas: After all, what is banana bread without bananas?! Make sure that the bananas are super ripe, so that they’re extra sweet.
- 🥚 Eggs: I use real eggs in this recipe. You can also try replacing it with a flax egg, by whisking together 2 tablespoons of ground flax seed meal and 6 tablespoons water, and let it sit for about 5 minutes, until the mixture thickens. But fair warning: I haven’t tested this recipe with the flax egg, so proceed at your own risk.
- Vanilla Extract: Vanilla extract is essential to any banana bread recipe and adds the perfect flavor!
- Cinnamon: The cinnamon is what takes this banana bread to the next level, so don’t skip it.
- Baking Soda & Baking Powder: the combination of baking soda and baking powder in this recipe is what helps give the banana bread a light and fluffy texture.
- Sea Salt: A hint of sea salt ensures this recipe isn’t too sweet.
- 🍫 Additional Mix-Ins: This recipe is perfect for adding in additional mix-ins to take this banana bread to the next level! I love adding in chopped nuts, raisins, chocolate chips, or even unsweetened shredded coconut.
How to Make This Perfect Gluten-Free Banana Bread
To make this Cinnamon Banana Bread, start by preheating your oven to 350 F. Next, line a loaf pan with parchment paper and set it aside. You may want to spray the pan with oil first, so that the parchment paper will stick to it.
Next, in a medium bowl, whisk together dry ingredients: the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, baking powder, and sea salt. Then, in a blender, combine the wet ingredients: the bananas, eggs, and vanilla extract. Pulse until smooth. Pour wet ingredients into the bowl with the dry ingredients and mix lightly until combined. If you want to add in any additional mix ins, add them here!
Then, transfer the batter to the loaf pan and use a rubber spatula to smooth it out evenly. Transfer the pan to the oven and bake for 40-45 minutes or until a toothpick comes out clean. Once the banana bread is done, allow it to cool fully before slicing, Top with a little extra cinnamon, if desired, then serve and enjoy!
Frequently Asked Questions
The riper and spottier the bananas, the better! I like to use bananas with plenty of brown spots on the peel, because they’re the sweetest and will give this Cinnamon Banana Bread the most moisture.
While it’s not ideal, you certainly can. And, here’s a little hack: place the bananas in the microwave and microwave them on high for 30-second intervals, checking and mashing them in between. Eventually, they will soften and start to brown!
I don’t recommend using all-purpose flour in this recipe. If you’d prefer a banana bread recipe that uses all-purpose flour, you can try my Sheet Pan Banana Bread!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Cup Almond Flour
- ¼ Cup Tapioca Flour
- 3 Tablespoons Coconut Flour
- 4 Bananas, super ripe
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Cinnamon
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon sea salt
Instructions
- To make this Cinnamon Banana Bread, start by preheating your oven to 350 F.
- Next, line a loaf pan with parchment paper and set it aside. You may want to spray the pan with oil first, so that the parchment paper will stick to it.
- Next, in a medium bowl, whisk together dry ingredients: the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, baking powder, and sea salt.
- Then, in a blender, combine the wet ingredients: the bananas, eggs, and vanilla extract. Pulse until smooth.
- Pour wet ingredients into the bowl with the dry ingredients and mix lightly until combined. If you want to add in any additional mix ins, add them here!
- Then, transfer the batter to the loaf pan and use a rubber spatula to smooth it out evenly.
- Transfer the pan to the oven and bake for 40-45 minutes or until a toothpick comes out clean.
- Once the banana bread is done, allow it to cool fully before slicing, Top with a little extra cinnamon, if desired, then serve and enjoy!
Rate & review
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What others are saying
This is my favorite banana bread recipe! I love that my nine month old son can enjoy it too because it has no added sugar! Thank you for all of your incredible recipes! Your cookbook and your blog are my absolute favorite <3
Emily, that means the world! Thank you so much for all of your support!!
Another kalejunkie recipe win! I swapped out the tapioca flour for arrowroot powder and coconut flour for flax meal because I didn’t have all ingredients and it turned out wonderfully.
Woohoo!! I’m so glad it turned out well for you! Thank you so much for your review!
Loved this recipe. Folded in chopped pecans (bc it’s what I had) instead of chocolate chips. Also added in a scoop of collagen peptides to the dry ingredients. I love that it’s filling, stable at room temp, and easy to grab and go. Way tastier than eating protein bars.
PS. This might be my 5th @kalejunkie production in the last few days. Only ‘mildly’ obsessed.
I’m SO happy to hear that! Thank you so much for making my recipes and for all of your support!
How many cups of banana are 4 ripe bananas?