How to Bake the Perfect Cinnamon Swirl Gluten-Free Banana Bread
This delightful cinnamon swirl gluten-free banana bread is the perfect mix of sweet and spice, with a soft and moist crumb, easy to make in just one bowl.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 cups gluten-free all-purpose flour ensure it includes xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.25 cups granulated sugar
- 14 tablespoons unsalted butter melted and cooled
- 3 large eggs room temperature, lightly beaten
- 2 teaspoons vanilla extract pure
- 1 cup sour cream room temperature
- 1.5 cups mashed ripe bananas about 3 medium bananas
Cinnamon Swirl
- 0.5 cup brown sugar packed
- 2 tablespoons ground cinnamon
Instructions
Preparation Steps
- Preheat your oven to 350°F. Grease two 9x5 inch loaf pans and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and baking soda.
- Add sugar, melted butter, eggs, and vanilla extract to the dry mixture. Mix until just combined.
- Fold in the sour cream and mashed bananas gently.
- In a separate small bowl, combine brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared pans, sprinkle cinnamon sugar mixture, then top with remaining batter.
- Bake in preheated oven for 55-65 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store any leftovers tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months for extended storage.