Cinnamon Swirl Banana Bread

Do you love the smell and flavor of warm cinnamon toast in the morning?

As a kid I remember waking up to smell it's sweet scent coming down the hall from our kitchen. My mom would make it as a sweet treat to enjoy with our breakfast on occasion and it was always a big hit. Especially on those chilly mornings!

Every time I see a loaf of cinnamon swirl bread at the grocery store I'm reminded of that fresh baked bread mom would make and all the great memories that went with it.

That's why I was so pleased to discover an eat better version I could easily whip up and share with my own family! Using a few simple swaps, this Cinnamon Swirl Banana Bread is a real game changer. Spoiler alert: you won't taste the banana!

Ingredients

• 3 overripe bananas

• 1/3 C melted butter

• 2/3 - 3/4 C coconut sugar (depending on your level of sweet tooth!)

• 1 egg

• 1 tsp. vanilla

• 1 tsp. baking soda

• 1 & 1/2 C whole wheat flour (or gluten free substitute)

For swirl mixture

• 1/4 C coconut sugar

• 2 tsp. cinnamon

Directions

1. Preheat oven to 350 degrees.

2. Grease a 9x5 loaf pan (I like to use olive or coconut oil) and set aside.

3. Add mashed bananas, butter (softened), sugar, egg, vanilla and baking soda to a large mixing bowl. Beat on low speed with a hand mixer until well combined.

4. Gently fold in the flour 1/2 C at a time.

5. In a small ramekin prepare your swirl mixture, combining the coconut sugar and cinnamon, mix well.

6. Scoop 1/2 of the bread batter into the loaf pan, spreading evenly.

7. Sprinkle part of the sugar/cinnamon mixture over the batter.

8. Add the remaining bread batter to the loaf pan, spread evenly and sprinkle again with the sugar/cinnamon mixture.

9. Bake in the oven for 45-50min (or until a toothpick prick removes cleanly).

10. Cool for 10 minutes before removing from loaf pan.

11. Slice and Enjoy!

Eat and Enjoy!

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