🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 76 (from laksa070)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa076.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://theloopywhisk.com/2026/02/27/gluten-free-cinnamon-swirl-banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://theloopywhisk.com/2026/02/27/gluten-free-cinnamon-swirl-banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/theloopywhisk.com\/2026\/02\/27\/gluten-free-cinnamon-swirl-banana-bread\/","crawl_time":1776071704,"first_indexed_time":1772200356,"http_code":200,"src_unparsed":"com,theloopywhisk!\/2026\/02\/27\/gluten-free-cinnamon-swirl-banana-bread\/ s443","src_root_hash":"171876857379010276","history_drop_reason":null,"meta_title":"Gluten Free Cinnamon Swirl Banana Bread - The Loopy Whisk","meta_descriptions":["This gluten free cinnamon swirl banana bread is perfectly moist and tender, swirled through generously with cinnamon sugar, and it’s super easy to make."],"attrs_boilerpipe_text":"This gluten free cinnamon swirl banana bread is perfectly moist, soft and tender, swirled through generously with a ribbon of cinnamon sugar, and it’s super quick and easy to make. Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free!\nOver the years, I’ve made quite a few different banana bread recipes – from a\nclassic chocolate chip version\nand a\ndouble chocolate one\nto a\nbundt cake\nand\nbanana bread muffins\nas well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about\nthe combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar\nthat I find absolutely irresistible.\nThe texture of this banana bread is spot on. It’s\nsoft and gloriously moist, with a plush crumb\nthat pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon.\nThe cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a\ncrisp, sugary crust\non top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting.\nThis banana bread is also\nsuper quick and easy to make\n. You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it.\nAnd you’d never know it’s gluten free!!\nI know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course).\nBefore we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!\nNote: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.\nTop tips for making gluten free cinnamon swirl banana bread\nUse very ripe bananas.\nThey’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots\/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour).\nUsing a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer.\nThat’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed\/canola or vegetable oil.\nTo assemble the banana bread:\ntransfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.\nBake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick\/cake tester comes out clean.\nThat usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional\/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done.\nAnd that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest.\nI really hope you’ll love it as much as I do.\nHappy baking!\nMore easy banana desserts\nIf you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place!\nGluten Free Chocolate Chip Banana Muffins\nGluten Free Marbled Banana Bread\nDouble Chocolate Banana Bread\nChocolate Chip Banana Bread\nThe Best Gluten Free Vegan Banana Bread\nGluten Free Vegan Blueberry Banana Bread\nIf you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!\nBanana bread:\n▢\n135\ng\n(½ cup + 3 tbsp) caster\/superfine or granulated sugar\n▢\n55\ng\n(½ stick) unsalted butter, melted and cooled until warm\n▢\n25\ng\n(2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil\n▢\n2\nUS large\/UK medium\neggs, room temperature\n▢\n½\ntsp\nvanilla bean paste\n(or 1 tsp vanilla extract)\n▢\n3\nmedium\nbananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed)\n▢\n200\ng\n(1⅔ cups) plain gluten free flour blend\n(I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. \nYou can also mix your own gluten free flour blend using this recipe.\n Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)\n▢\n1¼\ntsp\nbaking powder\n▢\n½\ntsp\nbaking soda\n▢\n¼\ntsp\nxanthan gum\n(Omit if your gluten free flour blend already contains xanthan gum.)\n▢\n½\ntsp\nsalt\n▢\n½\ntsp\nground cinnamon\nCinnamon sugar:\n▢\n50\ng\n(¼ cup) caster\/superfine or granulated sugar\n▢\n2½\ntsp\nground cinnamon\nBanana bread batter:\nAdjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment\/baking paper.\nTip:\n When lining the loaf pan, I recommend leaving some parchment\/baking paper overhang, as that will help with removing the banana bread from the pan later on.\nIn a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine.\nIn a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon.\nAdd the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).\nAssembling & baking the banana bread:\nTransfer half of the batter into the prepared loaf pan and smooth it out into an even layer.\nIn a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges.\nDollop the remaining batter over the cinnamon sugar and smooth it out into an even layer.\nSprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan).\nTip:\nI like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch\/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.\nBake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick\/cake tester comes out clean or with a few moist crumbs attached. \nIf the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.\nOnce baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.\nStorage:\nThe gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days.","attrs_markdown":"[Skip to content](https:\/\/theloopywhisk.com\/2026\/02\/27\/gluten-free-cinnamon-swirl-banana-bread\/#content \"Skip to content\")\n\n[GET MY NEW COOKBOOK\\!](https:\/\/theloopywhisk.com\/elements-of-baking-cookbook\/)\n\n[About me](https:\/\/theloopywhisk.com\/about-me\/) [NEWSLETTER](https:\/\/mailchi.mp\/f2d2db246105\/theloopywhisk) [Contact](https:\/\/theloopywhisk.com\/contact\/) [Work with me](https:\/\/theloopywhisk.com\/work-with-me\/)\n\n[![The Loopy Whisk](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2021\/10\/the-loopy-whisk-logo-v8-color04-opt.svg)](https:\/\/theloopywhisk.com\/ \"The Loopy Whisk\")\n\nMenu\n\n- [Recent Posts](https:\/\/theloopywhisk.com\/recent-posts\/)\n- [Cookbooks]()\n  - [The Elements of Baking](https:\/\/theloopywhisk.com\/elements-of-baking-cookbook\/)\n  - 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Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\\!\n![Gluten free cinnamon swirl banana bread, with a few slices already cut, on a wooden serving board.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-1.jpg)\n\nOver the years, I’ve made quite a few different banana bread recipes – from a [classic chocolate chip version](https:\/\/theloopywhisk.com\/2019\/04\/01\/chocolate-chip-banana-bread\/) and a [double chocolate one](https:\/\/theloopywhisk.com\/2019\/05\/31\/double-chocolate-banana-bread\/) to a [bundt cake](https:\/\/theloopywhisk.com\/2021\/03\/10\/banana-bundt-cake\/) and [banana bread muffins](https:\/\/theloopywhisk.com\/2025\/02\/21\/gluten-free-banana-chocolate-chip-muffins\/) as well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about **the combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar** that I find absolutely irresistible.\n\nThe texture of this banana bread is spot on. It’s **soft and gloriously moist, with a plush crumb** that pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon.\n\n![Overhead view of cinnamon swirl banana bread, cut into slices.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-5.jpg)\n\n#### The cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a **crisp, sugary crust** on top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting.\nThis banana bread is also **super quick and easy to make**. You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it.\n\n**And you’d never know it’s gluten free!\\!** I know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course).\n\n![A slice of cinnamon swirl banana bread on a small white dessert plate.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-9.jpg)\n\n*Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\\!*\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2024\/04\/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg)\n\n## **MY NEW COOKBOOK is out now\\!**\n#### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe.\n[Get your copy here\\!](https:\/\/geni.us\/elementsofbaking)\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2021\/09\/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg)\n\n## **MY NEW COOKBOOK is out now\\!**\n#### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe.\n[Get it here\\!](https:\/\/geni.us\/elementsofbaking)\n\n***Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.***\n\n## **Top tips for making gluten free cinnamon swirl banana bread**\n- **Use very ripe bananas.** They’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots\/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour).\n- **Using a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer.** That’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed\/canola or vegetable oil.\n- **To assemble the banana bread:** transfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.\n- **Bake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick\/cake tester comes out clean.** That usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional\/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done.\n\n![The first 4 steps of the process of assembling cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-1.jpg) ![The last 3 steps of the process of assembling cinnamon swirl banana bread, and the banana bread after baking.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-2.jpg)\n\n#### And that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest.\nI really hope you’ll love it as much as I do.\n\nHappy baking\\!\n\n![Signature of the author, Kat.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2016\/09\/screen-capture.png.webp)\n\n![A hand holding a slice of cinnamon swirl banana bread, with the rest of the loaf in the background.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-7.jpg)\n\n## **More easy banana desserts**\nIf you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place\\!\n\n- [Gluten Free Chocolate Chip Banana Muffins](https:\/\/theloopywhisk.com\/2025\/02\/21\/gluten-free-banana-chocolate-chip-muffins\/)\n- [Gluten Free Marbled Banana Bread](https:\/\/theloopywhisk.com\/2020\/08\/16\/gluten-free-marbled-banana-bread\/)\n- [Double Chocolate Banana Bread](https:\/\/theloopywhisk.com\/2019\/05\/31\/double-chocolate-banana-bread\/)\n- [Chocolate Chip Banana Bread](https:\/\/theloopywhisk.com\/2019\/04\/01\/chocolate-chip-banana-bread\/)\n- [The Best Gluten Free Vegan Banana Bread](https:\/\/theloopywhisk.com\/2022\/09\/17\/best-gluten-free-vegan-banana-bread\/)\n- [Gluten Free Vegan Blueberry Banana Bread](https:\/\/theloopywhisk.com\/2022\/09\/02\/gluten-free-vegan-blueberry-banana-bread\/)\n\n*If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\\!*\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2024\/04\/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg)\n\n## **MY NEW COOKBOOK is out now\\!**\n#### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe.\n[Get your copy here\\!](https:\/\/geni.us\/elementsofbaking)\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2021\/09\/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg)\n\n## **MY NEW COOKBOOK is out now\\!**\n#### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe.\n[Get it here\\!](https:\/\/geni.us\/elementsofbaking)\n\n## Gluten Free Cinnamon Swirl Banana Bread\nThis gluten free cinnamon swirl banana bread is perfectly moist, soft and tender, swirled through generously with a ribbon of cinnamon sugar, and it’s super quick and easy to make. Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\\!\n\n[Print](https:\/\/theloopywhisk.com\/wprm_print\/gluten-free-cinnamon-swirl-banana-bread)\n\n[Rate](https:\/\/theloopywhisk.com\/2026\/02\/27\/gluten-free-cinnamon-swirl-banana-bread\/#commentform)\n\n4\\.92 from 12 votes\n\nPrep Time 15 minutes mins\n\nCook\/Bake Time 1 hour hr\n\nTotal Time 1 hour hr 15 minutes mins\n\nServings 10\n\nAuthor [Kat \\| The Loopy Whisk](https:\/\/theloopywhisk.com\/about-me\/)\n\n### Ingredients\n#### Banana bread:\n- ▢\n  135 g (½ cup + 3 tbsp) caster\/superfine or granulated sugar\n- ▢\n  55 g (½ stick) unsalted butter, melted and cooled until warm\n- ▢\n  25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil\n- ▢\n  2 US large\/UK medium eggs, room temperature\n- ▢\n  ½ tsp vanilla bean paste (or 1 tsp vanilla extract)\n- ▢\n  3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed)\n- ▢\n  200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. [You can also mix your own gluten free flour blend using this recipe.](https:\/\/theloopywhisk.com\/2021\/09\/23\/homemade-gluten-free-flour-blend\/) Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)\n- ▢\n  1¼ tsp baking powder\n- ▢\n  ½ tsp baking soda\n- ▢\n  ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)\n- ▢\n  ½ tsp salt\n- ▢\n  ½ tsp ground cinnamon\n\n#### Cinnamon sugar:\n- ▢\n  50 g (¼ cup) caster\/superfine or granulated sugar\n- ▢\n  2½ tsp ground cinnamon\n\n### Instructions\n#### Banana bread batter:\n- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment\/baking paper.\n  \n  *Tip:*\n  \n  *When lining the loaf pan, I recommend leaving some parchment\/baking paper overhang, as that will help with removing the banana bread from the pan later on.*\n- In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine.\n- In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon.\n- Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).\n\n#### Assembling & baking the banana bread:\n- Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer.\n- In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges.\n- Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer.\n- Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan).\n  \n  *Tip:*\n  \n  *I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch\/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.*\n- Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick\/cake tester comes out clean or with a few moist crumbs attached.\n  \n  If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.\n- Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.\n\n#### Storage:\n- The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days.\n\nTried this recipe?Mention [@theloopywhisk](https:\/\/www.instagram.com\/theloopywhisk) or tag [\\#theloopywhisk](https:\/\/www.instagram.com\/explore\/tags\/theloopywhisk)\\!\n\n![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-1.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-3.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-1.jpg)\n\n## More banana bread recipes\n### [Gluten Free Marbled Banana Bread](https:\/\/theloopywhisk.com\/2020\/08\/16\/gluten-free-marbled-banana-bread\/)\n### [Double Chocolate Banana Bread](https:\/\/theloopywhisk.com\/2019\/05\/31\/double-chocolate-banana-bread\/)\n### [Gluten Free Banana Bread Muffins](https:\/\/theloopywhisk.com\/2025\/02\/21\/gluten-free-banana-chocolate-chip-muffins\/)\n\n![](data:image\/gif;base64,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)\n\n![](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2021\/07\/Kat_The-Loopy-Whisk_About-Me-opt.jpg.webp)\n\n## Hi there! I'm Kat,\nand I’m so excited to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)\n\n[MORE ABOUT ME](https:\/\/theloopywhisk.com\/about-me\/)\n\n### Weekly Newsletter\nGet the latest recipes and my top tips straight into your inbox\\!\n\n### Weekly Newsletter\nGet the latest recipes and my top tips straight into your inbox\\!\n\n## Hi there! I'm Kat,\nand I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) 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Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\\!\n![Gluten free cinnamon swirl banana bread, with a few slices already cut, on a wooden serving board.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-1.jpg)\n\nOver the years, I’ve made quite a few different banana bread recipes – from a [classic chocolate chip version](https:\/\/theloopywhisk.com\/2019\/04\/01\/chocolate-chip-banana-bread\/) and a [double chocolate one](https:\/\/theloopywhisk.com\/2019\/05\/31\/double-chocolate-banana-bread\/) to a [bundt cake](https:\/\/theloopywhisk.com\/2021\/03\/10\/banana-bundt-cake\/) and [banana bread muffins](https:\/\/theloopywhisk.com\/2025\/02\/21\/gluten-free-banana-chocolate-chip-muffins\/) as well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about **the combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar** that I find absolutely irresistible.\n\nThe texture of this banana bread is spot on. It’s **soft and gloriously moist, with a plush crumb** that pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon.\n\n![Overhead view of cinnamon swirl banana bread, cut into slices.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-5.jpg)\n\n#### The cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a **crisp, sugary crust** on top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting.\nThis banana bread is also **super quick and easy to make**. You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it.\n\n**And you’d never know it’s gluten free!\\!** I know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course).\n\n![A slice of cinnamon swirl banana bread on a small white dessert plate.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-9.jpg)\n\n*Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\\!*\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2024\/04\/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg)\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2021\/09\/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg)\n\n***Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.***\n\n## **Top tips for making gluten free cinnamon swirl banana bread**\n- **Use very ripe bananas.** They’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots\/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour).\n- **Using a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer.** That’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed\/canola or vegetable oil.\n- **To assemble the banana bread:** transfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.\n- **Bake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick\/cake tester comes out clean.** That usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional\/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done.\n\n![The first 4 steps of the process of assembling cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-1.jpg) ![The last 3 steps of the process of assembling cinnamon swirl banana bread, and the banana bread after baking.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-2.jpg)\n\n#### And that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest.\nI really hope you’ll love it as much as I do.\n\nHappy baking\\!\n\n![Signature of the author, Kat.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2016\/09\/screen-capture.png.webp)\n\n![A hand holding a slice of cinnamon swirl banana bread, with the rest of the loaf in the background.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-7.jpg)\n\n## **More easy banana desserts**\nIf you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place\\!\n\n- [Gluten Free Chocolate Chip Banana Muffins](https:\/\/theloopywhisk.com\/2025\/02\/21\/gluten-free-banana-chocolate-chip-muffins\/)\n- [Gluten Free Marbled Banana Bread](https:\/\/theloopywhisk.com\/2020\/08\/16\/gluten-free-marbled-banana-bread\/)\n- [Double Chocolate Banana Bread](https:\/\/theloopywhisk.com\/2019\/05\/31\/double-chocolate-banana-bread\/)\n- [Chocolate Chip Banana Bread](https:\/\/theloopywhisk.com\/2019\/04\/01\/chocolate-chip-banana-bread\/)\n- [The Best Gluten Free Vegan Banana Bread](https:\/\/theloopywhisk.com\/2022\/09\/17\/best-gluten-free-vegan-banana-bread\/)\n- [Gluten Free Vegan Blueberry Banana Bread](https:\/\/theloopywhisk.com\/2022\/09\/02\/gluten-free-vegan-blueberry-banana-bread\/)\n\n*If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\\!*\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2024\/04\/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg)\n\n![](https:\/\/staging.theloopywhisk.com\/wp-content\/uploads\/2021\/09\/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg)\n\n#### Banana bread:\n- ▢\n  135 g (½ cup + 3 tbsp) caster\/superfine or granulated sugar\n- ▢\n  55 g (½ stick) unsalted butter, melted and cooled until warm\n- ▢\n  25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil\n- ▢\n  2 US large\/UK medium eggs, room temperature\n- ▢\n  ½ tsp vanilla bean paste (or 1 tsp vanilla extract)\n- ▢\n  3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed)\n- ▢\n  200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. [You can also mix your own gluten free flour blend using this recipe.](https:\/\/theloopywhisk.com\/2021\/09\/23\/homemade-gluten-free-flour-blend\/) Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)\n- ▢\n  1¼ tsp baking powder\n- ▢\n  ½ tsp baking soda\n- ▢\n  ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)\n- ▢\n  ½ tsp salt\n- ▢\n  ½ tsp ground cinnamon\n\n#### Cinnamon sugar:\n- ▢\n  50 g (¼ cup) caster\/superfine or granulated sugar\n- ▢\n  2½ tsp ground cinnamon\n\n#### Banana bread batter:\n- Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment\/baking paper.\n  \n  *Tip:* *When lining the loaf pan, I recommend leaving some parchment\/baking paper overhang, as that will help with removing the banana bread from the pan later on.*\n- In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine.\n- In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon.\n- Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).\n\n#### Assembling & baking the banana bread:\n- Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer.\n- In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges.\n- Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer.\n- Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch\/5-6mm of batter, don’t reach all the way to the bottom of the pan).\n  \n  *Tip:* *I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch\/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes.*\n- Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick\/cake tester comes out clean or with a few moist crumbs attached.\n  \n  If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.\n- Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.\n\n#### Storage:\n- The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days.\n\n![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-1.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-3.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https:\/\/theloopywhisk.com\/wp-content\/uploads\/2026\/02\/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-1.jpg)","meta_canonical":null}

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Meta Title	Gluten Free Cinnamon Swirl Banana Bread - The Loopy Whisk
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Boilerpipe Text	This gluten free cinnamon swirl banana bread is perfectly moist, soft and tender, swirled through generously with a ribbon of cinnamon sugar, and it’s super quick and easy to make. Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free! Over the years, I’ve made quite a few different banana bread recipes – from a classic chocolate chip version and a double chocolate one to a bundt cake and banana bread muffins as well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about the combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar that I find absolutely irresistible. The texture of this banana bread is spot on. It’s soft and gloriously moist, with a plush crumb that pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon. The cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a crisp, sugary crust on top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting. This banana bread is also super quick and easy to make . You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it. And you’d never know it’s gluten free!! I know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course). Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post. Top tips for making gluten free cinnamon swirl banana bread Use very ripe bananas. They’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour). Using a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer. That’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed/canola or vegetable oil. To assemble the banana bread: transfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. Bake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick/cake tester comes out clean. That usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done. And that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest. I really hope you’ll love it as much as I do. Happy baking! More easy banana desserts If you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place! Gluten Free Chocolate Chip Banana Muffins Gluten Free Marbled Banana Bread Double Chocolate Banana Bread Chocolate Chip Banana Bread The Best Gluten Free Vegan Banana Bread Gluten Free Vegan Blueberry Banana Bread If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! Banana bread: ▢ 135 g (½ cup + 3 tbsp) caster/superfine or granulated sugar ▢ 55 g (½ stick) unsalted butter, melted and cooled until warm ▢ 25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil ▢ 2 US large/UK medium eggs, room temperature ▢ ½ tsp vanilla bean paste (or 1 tsp vanilla extract) ▢ 3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed) ▢ 200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) ▢ 1¼ tsp baking powder ▢ ½ tsp baking soda ▢ ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) ▢ ½ tsp salt ▢ ½ tsp ground cinnamon Cinnamon sugar: ▢ 50 g (¼ cup) caster/superfine or granulated sugar ▢ 2½ tsp ground cinnamon Banana bread batter: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper. Tip: When lining the loaf pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the banana bread from the pan later on. In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine. In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them). Assembling & baking the banana bread: Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer. In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges. Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). Tip: I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick/cake tester comes out clean or with a few moist crumbs attached. If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done. Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature. Storage: The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days.
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Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\! ![Gluten free cinnamon swirl banana bread, with a few slices already cut, on a wooden serving board.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-1.jpg) Over the years, I’ve made quite a few different banana bread recipes – from a [classic chocolate chip version](https://theloopywhisk.com/2019/04/01/chocolate-chip-banana-bread/) and a [double chocolate one](https://theloopywhisk.com/2019/05/31/double-chocolate-banana-bread/) to a [bundt cake](https://theloopywhisk.com/2021/03/10/banana-bundt-cake/) and [banana bread muffins](https://theloopywhisk.com/2025/02/21/gluten-free-banana-chocolate-chip-muffins/) as well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about the combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar that I find absolutely irresistible. The texture of this banana bread is spot on. It’s soft and gloriously moist, with a plush crumb that pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon. ![Overhead view of cinnamon swirl banana bread, cut into slices.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-5.jpg) #### The cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a crisp, sugary crust on top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting. This banana bread is also super quick and easy to make. You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it. And you’d never know it’s gluten free!\! I know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course). ![A slice of cinnamon swirl banana bread on a small white dessert plate.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-9.jpg) Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\! ![](https://staging.theloopywhisk.com/wp-content/uploads/2024/04/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg) ## MY NEW COOKBOOK is out now\! #### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe. [Get your copy here\!](https://geni.us/elementsofbaking) ![](https://staging.theloopywhisk.com/wp-content/uploads/2021/09/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg) ## MY NEW COOKBOOK is out now\! #### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe. [Get it here\!](https://geni.us/elementsofbaking) *Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.* ## Top tips for making gluten free cinnamon swirl banana bread - Use very ripe bananas. They’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour). - Using a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer. That’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed/canola or vegetable oil. - To assemble the banana bread: transfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. - Bake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick/cake tester comes out clean. That usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done. ![The first 4 steps of the process of assembling cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-1.jpg) ![The last 3 steps of the process of assembling cinnamon swirl banana bread, and the banana bread after baking.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-2.jpg) #### And that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest. I really hope you’ll love it as much as I do. Happy baking\! ![Signature of the author, Kat.](https://theloopywhisk.com/wp-content/uploads/2016/09/screen-capture.png.webp) ![A hand holding a slice of cinnamon swirl banana bread, with the rest of the loaf in the background.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-7.jpg) ## More easy banana desserts If you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place\! - [Gluten Free Chocolate Chip Banana Muffins](https://theloopywhisk.com/2025/02/21/gluten-free-banana-chocolate-chip-muffins/) - [Gluten Free Marbled Banana Bread](https://theloopywhisk.com/2020/08/16/gluten-free-marbled-banana-bread/) - [Double Chocolate Banana Bread](https://theloopywhisk.com/2019/05/31/double-chocolate-banana-bread/) - [Chocolate Chip Banana Bread](https://theloopywhisk.com/2019/04/01/chocolate-chip-banana-bread/) - [The Best Gluten Free Vegan Banana Bread](https://theloopywhisk.com/2022/09/17/best-gluten-free-vegan-banana-bread/) - [Gluten Free Vegan Blueberry Banana Bread](https://theloopywhisk.com/2022/09/02/gluten-free-vegan-blueberry-banana-bread/) If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\! ![](https://staging.theloopywhisk.com/wp-content/uploads/2024/04/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg) ## MY NEW COOKBOOK is out now\! #### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe. [Get your copy here\!](https://geni.us/elementsofbaking) ![](https://staging.theloopywhisk.com/wp-content/uploads/2021/09/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg) ## MY NEW COOKBOOK is out now\! #### The enthusiastically nerdy cookbook that’ll teach you how to remove gluten, eggs and dairy from ANY recipe. [Get it here\!](https://geni.us/elementsofbaking) ## Gluten Free Cinnamon Swirl Banana Bread This gluten free cinnamon swirl banana bread is perfectly moist, soft and tender, swirled through generously with a ribbon of cinnamon sugar, and it’s super quick and easy to make. Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\! [Print](https://theloopywhisk.com/wprm_print/gluten-free-cinnamon-swirl-banana-bread) [Rate](https://theloopywhisk.com/2026/02/27/gluten-free-cinnamon-swirl-banana-bread/#commentform) 4\.92 from 12 votes Prep Time 15 minutes mins Cook/Bake Time 1 hour hr Total Time 1 hour hr 15 minutes mins Servings 10 Author [Kat \\| The Loopy Whisk](https://theloopywhisk.com/about-me/) ### Ingredients #### Banana bread: - ▢ 135 g (½ cup + 3 tbsp) caster/superfine or granulated sugar - ▢ 55 g (½ stick) unsalted butter, melted and cooled until warm - ▢ 25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil - ▢ 2 US large/UK medium eggs, room temperature - ▢ ½ tsp vanilla bean paste (or 1 tsp vanilla extract) - ▢ 3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed) - ▢ 200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. [You can also mix your own gluten free flour blend using this recipe.](https://theloopywhisk.com/2021/09/23/homemade-gluten-free-flour-blend/) Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) - ▢ 1¼ tsp baking powder - ▢ ½ tsp baking soda - ▢ ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) - ▢ ½ tsp salt - ▢ ½ tsp ground cinnamon #### Cinnamon sugar: - ▢ 50 g (¼ cup) caster/superfine or granulated sugar - ▢ 2½ tsp ground cinnamon ### Instructions #### Banana bread batter: - Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper. Tip: When lining the loaf pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the banana bread from the pan later on. - In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine. - In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon. - Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them). #### Assembling & baking the banana bread: - Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer. - In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges. - Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer. - Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). Tip: I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. - Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick/cake tester comes out clean or with a few moist crumbs attached. If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done. - Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature. #### Storage: - The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days. Tried this recipe?Mention [@theloopywhisk](https://www.instagram.com/theloopywhisk) or tag [\#theloopywhisk](https://www.instagram.com/explore/tags/theloopywhisk)\! ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-1.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-3.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-1.jpg) ## More banana bread recipes ### [Gluten Free Marbled Banana Bread](https://theloopywhisk.com/2020/08/16/gluten-free-marbled-banana-bread/) ### [Double Chocolate Banana Bread](https://theloopywhisk.com/2019/05/31/double-chocolate-banana-bread/) ### [Gluten Free Banana Bread Muffins](https://theloopywhisk.com/2025/02/21/gluten-free-banana-chocolate-chip-muffins/) ![](data:image/gif;base64,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) ![](https://theloopywhisk.com/wp-content/uploads/2021/07/Kat_The-Loopy-Whisk_About-Me-opt.jpg.webp) ## Hi there! I'm Kat, and I’m so excited to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) [MORE ABOUT ME](https://theloopywhisk.com/about-me/) ### Weekly Newsletter Get the latest recipes and my top tips straight into your inbox\! ### Weekly Newsletter Get the latest recipes and my top tips straight into your inbox\! ## Hi there! I'm Kat, and I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you. 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Readable Markdown	#### This gluten free cinnamon swirl banana bread is perfectly moist, soft and tender, swirled through generously with a ribbon of cinnamon sugar, and it’s super quick and easy to make. Using a mix of butter and oil gives it the perfect plush, tender texture, and keeps it moist for days – and you’d never know it’s gluten free\! ![Gluten free cinnamon swirl banana bread, with a few slices already cut, on a wooden serving board.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-1.jpg) Over the years, I’ve made quite a few different banana bread recipes – from a [classic chocolate chip version](https://theloopywhisk.com/2019/04/01/chocolate-chip-banana-bread/) and a [double chocolate one](https://theloopywhisk.com/2019/05/31/double-chocolate-banana-bread/) to a [bundt cake](https://theloopywhisk.com/2021/03/10/banana-bundt-cake/) and [banana bread muffins](https://theloopywhisk.com/2025/02/21/gluten-free-banana-chocolate-chip-muffins/) as well. But this cinnamon swirl banana bread is, without a doubt, my favourite one so far. There’s just something about the combination of perfectly moist, tender banana bread and an abundance of cinnamon sugar that I find absolutely irresistible. The texture of this banana bread is spot on. It’s soft and gloriously moist, with a plush crumb that pretty much melts in your mouth. I simplified the recipe so that the only source of moisture, aside from the eggs, are the bananas themselves. There’s no yoghurt, no sour cream, no milk. The result is a deliciously intense banana flavour, perfectly complemented by vanilla and cinnamon. ![Overhead view of cinnamon swirl banana bread, cut into slices.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-5.jpg) #### The cinnamon sugar appears in the loaf in two places: you’ll use about ⅔ of it to create the cinnamon-y ribbon that runs through the banana bread, and then sprinkle the rest on top of the batter before baking. The latter creates a crisp, sugary crust on top of the baked banana bread, which really takes it to a whole new level of deliciousness and also eliminates the need for any icing or frosting. This banana bread is also super quick and easy to make. You can whip it up in about 15 minutes, and then just let it do its thing in the oven. And you don’t need any special equipment – just a bowl and a whisk, that’s it. And you’d never know it’s gluten free!\! I know I say this for pretty much every single one of my recipes but it’s really true. Using a mix of butter and oil gives the banana bread the perfect soft, plush texture, and it also ensures that it stays beautifully moist for days (if it lasts that long, of course). ![A slice of cinnamon swirl banana bread on a small white dessert plate.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-9.jpg) Before we get to the bits and bobs of making this amazing banana bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\! ![](https://staging.theloopywhisk.com/wp-content/uploads/2024/04/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg) ![](https://staging.theloopywhisk.com/wp-content/uploads/2021/09/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg) *Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.* ## Top tips for making gluten free cinnamon swirl banana bread - Use very ripe bananas. They’ll give you the best flavour and the greatest amount of sweetness. Look for bananas with a large amount of brown spots/speckles on their skins, or even ones that are mostly brown all over (the latter will give you a more pronounced banana flavour). - Using a mix of butter and oil gives you both the rich, buttery flavour and the perfect soft, fluffy texture – and it also keeps the banana bread moister for longer. That’s because oil is naturally a liquid fat as compared to butter, which is a solid fat at and around room temperature. I recommend using neutral-tasting oils, such as sunflower, rapeseed/canola or vegetable oil. - To assemble the banana bread: transfer half of the batter to the lined loaf pan and spread it out into an even layer. Sprinkle over about ⅔ of the cinnamon sugar, then dollop over the remaining batter. Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). I like to finish it off by drawing a line down the centre of the batter – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. - Bake the banana bread until it’s well risen, golden brown on top, and an inserted toothpick/cake tester comes out clean. That usually takes about 1 hour at 350ºF (180ºC). Note that the temperature refers to the conventional/non-fan oven setting. If your banana bread starts browning too quickly, you can cover it with aluminium foil (shiny side up) and continue baking until done. ![The first 4 steps of the process of assembling cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-1.jpg) ![The last 3 steps of the process of assembling cinnamon swirl banana bread, and the banana bread after baking.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Collage-2.jpg) #### And that’s it! This covers everything you need to know about this AMAZING cinnamon swirl banana bread. While it’s incredibly delicious cooled completely to room temperature, and just as moist on day 3 as it was on day 1… it’s truly at its very best still warm, on the day of baking. That’s when the sugary cinnamon crust is the crispest, and the crumb is at its fluffiest. I really hope you’ll love it as much as I do. Happy baking\! ![Signature of the author, Kat.](https://theloopywhisk.com/wp-content/uploads/2016/09/screen-capture.png.webp) ![A hand holding a slice of cinnamon swirl banana bread, with the rest of the loaf in the background.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_730px-7.jpg) ## More easy banana desserts If you’re looking for even more banana dessert recipes that are super easy to whip up, you’re definitely in the right place\! - [Gluten Free Chocolate Chip Banana Muffins](https://theloopywhisk.com/2025/02/21/gluten-free-banana-chocolate-chip-muffins/) - [Gluten Free Marbled Banana Bread](https://theloopywhisk.com/2020/08/16/gluten-free-marbled-banana-bread/) - [Double Chocolate Banana Bread](https://theloopywhisk.com/2019/05/31/double-chocolate-banana-bread/) - [Chocolate Chip Banana Bread](https://theloopywhisk.com/2019/04/01/chocolate-chip-banana-bread/) - [The Best Gluten Free Vegan Banana Bread](https://theloopywhisk.com/2022/09/17/best-gluten-free-vegan-banana-bread/) - [Gluten Free Vegan Blueberry Banana Bread](https://theloopywhisk.com/2022/09/02/gluten-free-vegan-blueberry-banana-bread/) If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips\! ![](https://staging.theloopywhisk.com/wp-content/uploads/2024/04/The-Elements-Of-Baking-Front-Cover_yellow-background-1-1-1024x922.jpg) ![](https://staging.theloopywhisk.com/wp-content/uploads/2021/09/The-Elements-Of-Baking-Front-Cover_yellow-background_narrower-972x1024.jpg) #### Banana bread: - ▢ 135 g (½ cup + 3 tbsp) caster/superfine or granulated sugar - ▢ 55 g (½ stick) unsalted butter, melted and cooled until warm - ▢ 25 g (2 tbsp) sunflower or vegetable oil, or other neutral-tasting oil - ▢ 2 US large/UK medium eggs, room temperature - ▢ ½ tsp vanilla bean paste (or 1 tsp vanilla extract) - ▢ 3 medium bananas, finely mashed (about 330-350g peeled weight, 1½ cups mashed) - ▢ 200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. [You can also mix your own gluten free flour blend using this recipe.](https://theloopywhisk.com/2021/09/23/homemade-gluten-free-flour-blend/) Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) - ▢ 1¼ tsp baking powder - ▢ ½ tsp baking soda - ▢ ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) - ▢ ½ tsp salt - ▢ ½ tsp ground cinnamon #### Cinnamon sugar: - ▢ 50 g (¼ cup) caster/superfine or granulated sugar - ▢ 2½ tsp ground cinnamon #### Banana bread batter: - Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper. Tip: When lining the loaf pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the banana bread from the pan later on. - In a large bowl, whisk together the sugar, melted butter, oil, eggs and vanilla until smooth. Add the mashed bananas and whisk well to combine. - In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt and cinnamon. - Add the dry ingredients to the wet, and whisk well until you get a smooth, fairly runny batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them). #### Assembling & baking the banana bread: - Transfer half of the batter into the prepared loaf pan and smooth it out into an even layer. - In a small bowl, make the cinnamon sugar by mixing together the sugar and cinnamon until well combined. Sprinkle about ⅔ of the cinnamon sugar in an even layer over the batter, making sure you go all the way to the edges. - Dollop the remaining batter over the cinnamon sugar and smooth it out into an even layer. - Sprinkle over the remaining cinnamon sugar and use a skewer or the end of a knife to gently swirl it around (make sure to only swirl around the top ¼ inch/5-6mm of batter, don’t reach all the way to the bottom of the pan). Tip: I like to finish it off by drawing a line down the centre of the batter (again, reaching down only about ¼ inch/5mm into the batter) – this creates a weak spot on top of the batter and ensures that the banana bread cracks neatly down the middle as it bakes. - Bake at 350ºF (180ºC) for about 1 hour or until well risen, golden brown on top and an inserted toothpick/cake tester comes out clean or with a few moist crumbs attached. If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done. - Once baked, allow it to cool in the loaf pan for about 10 minutes, then transfer it out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature. #### Storage: - The gluten free cinnamon swirl banana bread keeps well in a closed container in a cool dry place for 3-4 days. ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-long-1.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-3.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-2.jpg) ![Pinterest image for gluten free cinnamon swirl banana bread.](https://theloopywhisk.com/wp-content/uploads/2026/02/Gluten-Free-Cinnamon-Swirl-Banana-Bread_Pinterest-short-1.jpg)
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