Cinnamon Sugar Banana Bread

Can there be too many banana bread recipes?  I think not.

So here’s another one. It’s packed with flavour, texture, and is ultra moist and tender.  This is the one that I’ve been relying on for a few months now, since I had to go gluten free.  I still have so many recipes to explore by the gluten free bakers that came before me, and I will slowly get to them. But when I found this one, and fell in love with the moist, tender results, I became quite content.  For the time being!

The original started out as a lovely banana bread recipe from Aran Goyoaga’s book Cannelle et Vanille.  She, like me started her gluten free journey a few years ago, and has developed so many lovely recipes, which even include sourdough bread and puff pastry.  I can’t wait to try those recipes out.  What I especially like is that she tends to avoid using xanthan gum (a gum binder which makes up for the sticky nature that the gluten molecule provides when wheat flours and water collide).  Rather she uses psyllium fibre powder.  My digestive system does better with the PFP, so this means one less ingredient to replace.  If you would love to cook through a beautiful, thoughtful and approachable book, this one is for you.

I Realize That I Like Recipes with Individual Flours Instead of Blends

This recipe relies on almond flour and brown rice flour as the base.  And while I don’t mind at all using the cup for cup replacement flour blends for wheat flour, depending on the brand, some are very high in just starch and of course the afore mentioned xanthan gum.  I will only turn to these if I can’t find a recipe that showcases individual flours.  These work great in a pinch if you are transforming a traditional wheat recipe for say pancakes, and want to replace the flour.  These gluten free blends will NOT work for any yeasted baking, so I will still need individual flours in my pantry. In the end, those recipes that actually rely on specific flours and binders will always be my favourite.  This is why I love going over to Alanna Taylor-Tobin’s site, The Bojon Gourmet.  She has also transformed baking for me, thanks to her very specific and adventurous use of alternative flours, such as mesquite and teff.

After making this recipe the first time, which I devoured in a week, having a slice daily with my morning coffee, I decided that I wasn’t overly fond of the ginger in it.  Not that I don’t love ginger!  I just didn’t want it to be a dominant flavour in my banana bread.  So I played with it until this recipe happened.  I realized that what I really wanted was a comfort flavour of sorts.  Step in Cinnamon Sugar.  Just like my childhood toast, or sweet buns, I decided that I wanted this banana bread to be a flavour that would always put a smile on my face.  And of course a sliced banana and sunflower seeds add visual and textural interest and more flavour!

What is a One Pound Loaf Pan?

The recipe calls for using a 1 lb loaf tin.  In all the years I have been baking, I have never referred to my baking pans by the weight they hold, I actually find it a little weird. Wonder why I had never learned this before. So I had to look into this via Google.  I found out that a 1 pound loaf pan is a 8.5 x 4.5 x 2.75 inches (22 x 12 x 7 cm).  So yes, a 9 x 5 (23 x 13 cm) pan is close.  It will slightly alter the height you might achieve.  My favourite pan is actually about 10 x 4 inches (25 x 10 cm), which means that while the loaf will be more narrow width wise, it will have a bit more height.  But you do you.  Just watch and test, as baking times will also be affected.

This is a simple two bowl, wooden spoon type of recipe.  You can’t ask for anything easier!  It bakes up in a 350F oven.  While the recipes says it will take between 50-55 minutes, depending on your oven, and the pan you are using, check earlier, or don’t be surprised if it takes longer.  This is a very moist recipe, so give it a chance to bake through to the middle.  It will.  It may even be affected by the bananas themselves!  I’ve used up the 55 minutes, and even gone to 65 minutes or longer.  But my oven seems to bake on the lower side.  So I don’t want to give you the directions based on my oven.  Just use the recipe, but with understanding.   The loaf doesn’t get a huge bump in the middle, but it does rise nicely.

Best Way to Freeze This Banana Bread

Once it has completely cooled, use a good serrated knife to cut it into 3/4 inch (2 cm) slices.  Save the ones you want to snack on right away.  Place the rest on a wax paper lined baking sheet spread out in one layer.  Give them a quick freeze, and then you can line them up and freeze in a freezer bag.  This way the moisture in them will not freeze them all together in one lump.  This makes for easier extraction if you are craving a slice, but don’t want to take out the entire half loaf or so and wait for it to thaw.

Hope you like this recipe as much as I do.  I had a slice this morning.  And it was good!  And if you are looking for some more fun banana bread recipes, check these out: Zebra Black Tahini Banana Bread, Banana Bread with Caramelized Bananas and Walnuts

And if you want some fun Banana recipes that aren’t bread, check out my Cardamom Banana Cake with Bourbon Caramel Glaze, and Banana Coconut Tart

Love Jen

5 from 1 vote

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Cinnamon Sugar Banana Bread

Tender, moist and the cozy flavour of cinnamon sugar, this gluten free banana bread with sunflower seeds is everything you want banana bread to be. And it doesn't taste gluten free!

Course Baking

Cuisine American

Keyword banana, cinnamon sugar, gluten free, sunflower seeds

Prep Time 15 minutes

Cook Time 29 minutes

Servings 12 slices

Ingredients

• 1/2 cup extra virgin olive oil or melted coconut oil or 115 grams, plus extra for greasing the pan
• 4 ripe medium bananas peeled and divided
• 2/3 cup granulated sugar or 140 grams
• 2 tbsp dark brown sugar or 30 ml
• 1 tbsp cinnamon or 15 ml, (if you want, you can use 2 tsp worth, but I really like cinnamon!)
• 3 large eggs
• 1 tsp vanilla
• 1 cup almond flour or 100 grams
• 3/4 cup brown rice flour or 105 grams
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 cup raw sunflower seeds or 75 grams, plus more for sprinkling on top

Instructions

1. Preheat the oven to 350F. Grease the bottom and sides of a 8.5 x 4.5 or 9 x 5 loaf pan. Then line with parchment paper so that there is enough folding over the long sides. This will help with removal afterwards.

2. In a medium bowl, mash 3 of the bananas with a fork so that it is mostly pureed, but still has a few chunks. Add the sugars, olive oil, eggs, cinnamon, and vanilla and mix well.

3. In a large bowl use a whisk to combine the almond flour, the rice flour, salt and baking soda. Make a well in the centre and pour the banana mixture into the middle. Use a wooden spoon or silicone spatula to fold until combined. Fold in the 1/2 cup of sunflower seeds.
4. Pour the batter into the prepared loaf pan. Smooth out the top. Cut the remaining banana in half lengthwise. Place these two slices gently on top of the batter. Scatter some remaining sunflower seeds over the top.
5. Bake in the centre of the oven until the loaf is golden brown on top, and a skewer comes out clean when inserted into the centre of the loaf. This can take anywhere from 50-65 minutes or more, depending on your oven, and the size of pan you use. Don't rush it, it is a very moist cake! If you are concerned that the top is getting too brown before the centre is set, loosely tent some foil over the cake to continue baking.
6. Set the pan on a cooling rack and let it cool for at least 20 minutes. Then you can use the parchment paper to gently lift it out to continue cooling on the rack by itself.
7. This loaf will keep in the fridge for 3 days. You can also cut slice it all up, freeze the slices flat on a parchment lined baking sheet till just frozen. Then place these into a freezer bag and they can stay in the freezer for a month or so. When the craving hits, removing a slice or two will be much easier now

Recipe Notes

Wait till the loaf is completely cooled before slicing. This will give you the cleanest slices.