Far too often the bananas on my counter turn a little too ripe for just regular old eating and so it is a good thing we love a good banana bread around here! I hate food waste and turning those ugly, brown bananas into something delicious is a great option. I came across this recipe for a Cinnamon Swirl Banana Bread from Mile High Mitts and dang it, it is my new go-to! This easy to make banana bread is healthy enough to call breakfast and indulgent enough to be considered dessert. With a perfect crust of cinnamon and sugar on top, it gives a slight crunch to the soft texture of the bread and a streusel like sweetness to round it all out.

Three of my favorite things about this banana bread are:

1. It uses a lot of bananas - yay for using up all of those extras on the counter and lots of potassium

2. The only sugar in the bread is in the cinnamon swirl

3. It is made with oat flour and so it is naturally gluten free

I have celiac and so every recipe I post will have modifications to make it gluten free. I am determined to not let the fact that I can’t enjoy gluten stop my enjoyment of ANYTHING, even specialty breads. I love that this recipe is made with oat flour and so it didn’t need any modifications! So, if you find yourself look at a pile of over-ripe bananas on your counter, I encourage you to whip this easy banana bread up. I promise it won’t last longer than a day or two because it is sure to be a family favorite!

Recipe Notes

If you don’t have oat flour on hand, just throw some old fashioned oats in your blender and make it yourself! That’s what I did and it was easy as can be!