It never fails, when I buy bananas, and I eat one, I think, “God, how good is this?” But by the time I go to eat another (usually the next day and especially in FL,) they went brown. Can you relate?
But, to be honest, as delicious and fresh as a good yellow banana is, I LOVE to use “old” bananas to cook with. Whether it’s trying out a new recipe or throwing them into a protein shake, browned bananas are my jam. And this banana bread recipe? You will love how easy it is and how great it tastes!
Cinnamon Swirl Banana Bread
- 2 eggs, whisked
- 1 1/2 tablespoons avocado oil
- 1/2 cup almond milk
- 2 ripe bananas, smashed
- 1/4 cup honey
- 1 1/2 cups rice flour
- 1/2 teaspoon baking soda
- pinch of salt
Cinnamon Swirl Sauce
- 4 tablespoons avocado oil
- 4 tablespoons coconut sugar
- 2 teaspoons cinnamon
In a large bowl, add the eggs and whisk. Next, add the avocado oil and almond milk. Add in the bananas and smash until mixed and incorporated. Stir in the honey. Add in the flour, baking soda, and salt. Mix together to incorporate.
For the cinnamon swirl sauce, mix the ingredients together in a separate small bowl.
In a glass bread pan, greased with avocado oil, add half of the bread mixture. Then, add half of the cinnamon swirl sauce. Finish by adding the rest of the bread mixture and remainder of the sauce on top.
Bake at 350 degrees for about 55 minutes or until you can stick a skewer in and it comes out clean.
So, when life gives you overripe bananas, make Cinnamon Swirl Banana Bread=)
Like this recipe? Check out my other books=)
Want a paperback copy? Reply in the comments and I’ll send you one.
One thought on “Cinnamon Swirl Banana Bread”