Cinnamon Swirl Banana Bread


Cinnamon Spice

3/4 cup coconut sugar

2 Tbsp cinnamon

1 Tbsp Chinese 5 spice


3 1/2 cup flour

2 tsp baking soda

2 tsp Chinese 5 spice

1 tsp fine sea salt

4 large eggs

2 1/4 cup coconut sugar

1 cup coconut oil, melted

3 cup bananas, mashed with 2 tsp lemon juice (about 6 medium bananas)

1/3 cup sour cream

2 tsp vanilla

1 1/2 cup pecans, chopped

For the Cinnamon Spice:

Stir together sugar, cinnamon and Chinese 5 spice and set aside.

For the Bread:

Preheat oven to 350. Rub Coconut oil on 3, 4" x 8" loaf pans, or 2, 5" x 9" loaf pans and line bottoms with parchment paper.

Sift together flour, baking soda, pumpkin pie spice, sea salt and set aside.

Beat together eggs and sugar at medium high speed for 3 minutes.

Scraping bowl occasionally. Reduce speed and slowly drizzle in coconut oil.

Add bananas, sour cream and vanilla, mixing well.

Mix in flour mixture, until just combined, stir in nuts, if desired.

Reserve 1/4 cup of cinnamon spice mixture for topping.

Ladle in 1" of batter into each pan, then sprinkle remaining cinnamon spice mixture over batter, pour batter over cinnamon spice and spread to the edges.

Sprinkle reserved cinnamon spice on top of loaves and bake for 45-55 minutes (50-60 minutes for larger pans) or until toothpick inserted comes out clean.

Remove from oven, allow to rest 5-10 minutes then remove from pans to cooling racks to cool completely.
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