5 from 4 votes

Cinnamon Banana Bread

 May 7, 2019 (updated January 16, 2023)

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 (if you like) makes for a delicious treat that all will enjoy! Plus, this recipe is gluten-free, dairy-free, and free of refined sugars, so you can enjoy your favorite banana bread without sacrificing your personal wellness.

CINNAMON BANANA BREAD - 1 1/2 cups almond flour1/4 cup tapioca flour3 tb coconut flour4 super ripe bananas (if they are large, use 3)3 eggs1 tsp vanilla extract 2 tb cinnamon1 tsp baking soda1 tsp baking powder1/2 tsp sea salt note: You can add any toppings you want, chocolate chips, nuts, etc.

One of my favorite comfort foods is banana bread. For starters, it walks that fine (but delicious) line between being a dessert and being a breakfast food, and second, it reminds me of my childhood. One of my favorite treats was getting to have a slice of banana bread with breakfast, and now that I’m a mom, I love giving that same feeling to my boys.

And thank goodness, my boys love banana bread as much as I do. In fact, they love it so much, that they’re always happy to help me make it! That’s truly the best part about this recipe- it’s so simple, that even your kids can learn how to make it with you! It’s truly a quintessential family recipe, because it’s one that the whole family will enjoy making, and eating. 

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 your bananas are super ripe, so that they’re extra sweet.
  • Eggs: I use real eggs in this recipe. You can 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 baking, and adds the perfect flavor!
  • Cinnamon: The cinnamon adds the best taste, so don’t skip it!
  • Baking Soda & Baking Powder: the combination of baking soda and baking powder in this recipe is actually everything. 
  • Sea Salt: A hint of sea salt ensures this recipe isn’t too, too sweet.
  • Additional Toppings: Feel free to add in any toppings that you want; chocolate chips, nuts, coconut, etc.

How to Make This Perfect Gluten-Free Banana Bread

This is truly the easiest banana bread recipe! Banana bread is generally fairly simple, but this recipe comes together so quickly, and before you know it, you’ll have a beautiful loaf of banana bread waiting for you. 

  1. Start by preheating the oven to 350 F and lining a loaf pan with parchment paper. You can grease the inside of the pan with some oil or butter first, so the paper sticks to it.
  2. Next, in a medium bowl, whisk together the dry ingredients. Meanwhile, in a blender, blend the bananas and wet ingredients for about 10-15 seconds until just incorporated (some chunks are ok!)
  3. Pour the wet ingredients into the bowl with the dry ingredients and mix lightly until combined. Pour the mixture into the loaf pan and smooth out the top with a spatula.
  4. Bake your banana bread for 40-45 minutes or until a toothpick comes out clean.
  5. Let cool, sprinkle with a little more cinnamon on top, and enjoy!

My other favorite banana bread recipes

Here are some of my other favorite banana bread recipes! If you like this recipe, then you’ll love these. I recommend trying out my Paleo Double Fudge Banana Bread, or my Sweet Potato Chocolate Chip Banana Bread next!

If you make this recipe, please be sure to leave a comment and a review below – this helps people decide whether to make this recipe, and also helps it show up in Google searches! And, if you are on Instagram (aka my home away from home), be sure to tag me in your creations so I can see them and repost! xx


5 from 4 votes
Nicole Modic
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  • 1 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 3 tbsp coconut flour
  • 4 super ripe bananas (if they are large, use 3)
  • 3 eggs
  • 1 tsp vanilla extract 
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt 
  • Note: You can add any toppings you want, chocolate chips, nuts, etc.


  • Preheat oven to 350. 
  • Line a loaf pan with parchment paper (spray inside with oil first so paper sticks). 
  • In a medium bowl, whisk together dry ingredients. in a blender, blend the bananas and wet ingredients for about 10-15 seconds until just incorporated (some chunks are ok!). 
  • Pour wet ingredients into the bowl with the dry ingredients and mix lightly until combined. pour into the loaf pan and smooth out the top with a spatula. 
  • Bake for 40-45 minutes or until a toothpick comes out clean. 
  • Let cool, sprinkle a little more cinnamon on top and enjoyyyyyyy.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!



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  1. 5 stars
    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

    • Yum! That sounds like an amazing addition to this recipe, Alli! Thank you so much for making it, and for leaving such a kind review!

  2. sooo good!! added a paleo crumb topping (1/4 almond flour, 1/4 cup coconut sugar, 1 tsp cinnamon, and 2 tbsp melted coconut oil)! LOVE

  3. This bread is bomb!! Added pecans and chocolate chips. Next time i make it im going to do crushed pecans and coconut sugar on top!

  4. I love it. The taste is like eating marzipan because of the almond flour but overall it was delicious & guilt free as there is no wheat,fat & sugar in the ingredients. I will try to do French toast with the leftovers.
    Could you please post a recipe for carrot cake ?
    Many thanks.

  5. I’ve read that tapioca flour raises blood sugar significantly (being a powdered starch and all), so wondering if there’s a healthier alternative I could sub in and still get a tasty loaf with good texture.

  6. This Banana Bread is better than the traditional by a long way! I kept the leftovers wrapped in foil for three days in the refrigerator – didn’t hurt it a bit.

  7. Omg this is sooo good! I added choc chips & blueberries 🙌🏼 Do you have any tips on how to store the leftovers?

  8. This came out SO good! Gave some to my dad and he came back for seconds – which never happens with my healthier receipes!! hahah <3

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