Gluten Free Chocolate Swirl Banana Bread. This is the good stuff!

Gluten Free Banana Bread with Chocolate Cinnamon Swirl

  • Author: One Lovely Life
  • Yield: 1 loaf 1x


For the banana bread:

  • 1 cup mashed bananas (about 2 large bananas)
  • 2 eggs
  • 1/3 cup coconut oil, melted (can sub butter)
  • 1/3 cup pure maple syrup
  • 1/3 cup almond milk (can sub dairy or coconut milk)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 3/4 cup gluten free all-purpose flour (like this one)

For the swirl:

  • 1/2 Tbsp coconut oil
  • 1/4 cup chocolate chips
  • 1 Tbsp cinnamon


  1. Preheat the oven to 325 degrees.
  2. In a large bowl, combine mashed bananas, eggs, coconut oil, syrup, milk, and vanilla. Stir to combine well. Stir in salt, baking soda, and flour until combined.
  3. Prepare a 9×5-inch loaf pan by greasing (with coconut oil or nonstick spray). I also recommend lining it with parchment paper.
  4. Pour batter into the prepared pan.
  5. To make the swirl, melt coconut oil, chocolate chips, and cinnamon together in a saucepan over low heat until completely melted and smooth. Pour the chocolate mixture in a straight line down the top of the batter. Use a knife to gently swirl it a bit (I suggest making a few gentle figure-8’s).
  6. Bake at 325 degrees for 50-60 minutes, or until completely cooked through in the center and golden on top. Allow to cool before slicing.
  7. Store leftovers in the refrigerator 4-5 days, or in the freezer up to 3 months.