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 came out SO good! Gave some to my dad and he came back for seconds – which never happens with my healthier receipes!! hahah <3
Omg this is sooo good! I added choc chips & blueberries 🙌🏼 Do you have any tips on how to store the leftovers?
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.
Any egg substitute? 😀
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.
Wish I could substitute the tapioca flour…any suggestions?
I was wondering if arrowroot would work. I can’t have tapioca either.
Hi Barb and LaLa, yes arrowroot would work!
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.
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!
How long will the last after baking, and what is the best way to store?
This bread is amazing!!
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
Everyone loved! I topped with a packaged paleo streusel. Definitely making again! Ty!
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!