Cinnamon Roll Banana Bread

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Embark on a culinary adventure with our new twist on banana bread: Cinnamon Roll Banana Bread! It’s a delightful treat with a sweet cinnamon and sugar kick, crafted from wholesome ingredients like almond flour, ripe bananas, and maple syrup.

Why You’ll Love This Recipe:

  • Cinnamon Roll Banana Bread puts a fun spin on the classic favorite.
  • This recipe is both gluten-free and grain-free.
  • It’s the perfect solution for using up those extra ripe bananas and almond flour sitting in your pantry.
  • Indulge in the taste of a freshly baked cinnamon roll!
  • With its warm cinnamon and sugar filling and crispy topping, it’s a flavor sensation.
  • Plus, it’s quick and easy to whip up, and you’ll only need one bowl!
  • Moist, fluffy, and naturally sweetened—what more could you ask for?

Tips And Tricks:

  • I recommend greasing and lining your loaf pan with parchment paper for easy removal.
  • Opt for bananas with brown spots for the best flavor and texture.
  • Start by mixing the wet ingredients, then gently fold in the dry ones.
  • If you don’t have a potato masher, a fork works just as well for mashing bananas.

Frequently Asked Questions:

  • Can I make muffins instead of a loaf? Absolutely! Bake them at 350°F for 15-20 minutes, and check for doneness with a toothpick.
  • Can I use a different flour besides almond? While I haven’t tested it, feel free to experiment and let me know your results!
  • Can I swap almond butter for a different nut or seed butter? Certainly! Cashew, peanut, or pecan butter are great alternatives. Sunflower butter works well for seed options.

Cinnamon Roll Banana Bread

Prep Time 15 minutes
Cook Time 55 minutes
Course Breakfast, Dessert
Servings 8


Banana Bread:

  • 1 cup mashed banana about 3 small bananas
  • 2 eggs
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2.5 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon

Cinnamon And Sugar Filling:

  • 1/4 cup coconut sugar or regular sugar
  • 1 tsp ground cinnamon


  • Preheat your oven to 350°F and line a loaf pan with parchment paper.
  • In a medium bowl, mix mashed bananas, eggs, almond butter, maple syrup, and vanilla until well combined. Set aside.
  • In a large bowl, whisk together almond flour, baking powder, salt, and cinnamon.
  • Combine wet and dry mixtures, stirring until well incorporated.
  • In a small bowl, mix coconut sugar and cinnamon for the filling.
  • Pour 1/3 of the batter into the prepared loaf pan, layer with most of the cinnamon-sugar mix, then add the remaining batter and top with the remaining cinnamon-sugar.
  • Use a toothpick to create swirls in the batter.
  • Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
  • Allow to cool for an hour before slicing and storing in an airtight container in the fridge for up to 5 days.


  • Grease and line your loaf pan for easy removal.
  • Opt for bananas with brown spots for the best flavor.
  • Mix wet ingredients first, then fold in dry.
  • Use a potato masher or fork to mash bananas.

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