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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.