Description
This Flourless Cinnamon Swirl Banana Bread is a moist, gluten-free treat packed with the natural sweetness of ripe bananas and the rich flavor of almond butter. Swirled with a creamy cinnamon layer and topped with a delicate vanilla icing, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1 cup almond butter
- 1 tsp baking powder
- 2 eggs
- Cinnamon Swirl:
- 1/2 cup low-fat cottage cheese, smooth
- 1 egg
- 1 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tbsp cinnamon
- Vanilla Icing:
- 1/2 cup powdered sugar
- 1/2 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine mashed bananas, almond butter, baking powder, and eggs. Mix until smooth.
- In a separate bowl, whisk together cinnamon swirl ingredients: cottage cheese, egg, maple syrup, cornstarch, and cinnamon.
- Pour half of the banana-almond mixture into the loaf pan. Spread the cinnamon swirl evenly on top, then layer the remaining banana mixture over the swirl.
- Using a knife, gently swirl the layers together to create a marbled effect.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread cools, mix powdered sugar, melted butter, vanilla extract, and milk to make the vanilla icing.
- Drizzle icing over cooled banana bread before slicing and serving.
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- For a nut-free version, use sunflower seed butter instead of almond butter.
- Store in an airtight container for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg