The best recipe for protein cinnamon roll banana bread with a 2 ingredient glaze!
It’s been awhile since we have shared a quick bread recipe.
We love quick breads. We love banana bread.
As we mentioned in the homemade tootsie roll post, we love enjoying a good treat from time to time. And banana bread is one of those treats we love.
Gluten-free, dairy-free protein cinnamon roll banana bread recipe
Come into our kitchen and make banana bread with us.
How to make gluten-free, grain-free, dairy-free cinnamon banana bread with a 2 ingredient coconut banana glaze
A little bit of sugar. Check.
Cinnamon roll banana bread recipe (gluten, grain, dairy, and egg free)
A healthy cinnamon roll banana bread that is full of protein, fiber, and naturally sweetened. Gluten-free dairy-free protein cinnamon banana bread. The perfect combo of cinnamon roll made into a banana bread. This bread can be made egg and grain free!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: one 9x5 bread loaf 1x
- 3 large ripe bananas or 4-5 small ones (12oz once peeled)
- 2 cups gluten-free flour blend
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- freshly grated nutmeg
- 1 tablespoon vanilla extract
- 1 chia seed gel (1 tablespoon chia seeds with 3 tablespoon water) or one egg
- 1/4 cup coconut oil, liquid (2oz)
- 2 tablespoons water
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 1 tbsp coconut oil
Two ingredient glaze
- 1 banana
- 2 teaspoons coconut milk
- Preheat oven to 350 degrees.
- Make your chia gel. Place 1 tablespoon chia seeds with 3 tablespoons, let sit for 10 minutes to form a gel. This is your egg. Or use one egg.
- Peel bananas.
- Place in blender.
- In a large bowl, place gluten-free flour blend, sugar, baking powder, baking soda, freshly grated nutmeg and vanilla extract.
- Add dry ingredients into blender with bananas.
- Add in coconut oil and egg.
- Then add in your 2 tbsp water.
- Pour half the batter into a lightly greased bread baking pan. One 9×5 bread loaf pan.
- Sprinkle and lightly press in some of the cinnamon streusel.
- Pour remaining batter followed by the rest of the streusel.
- Bake for 40-45 minutes.
- As bread is cooling make 2 ingredient frosting.
- Mash the banana in bowl then add in coconut milk.
- Spread glaze on top of bread.
- Slice and enjoy.
- Eat within about 5 – 7 days.
You can use your favorite vanilla yogurt to be the glaze on top if you prefer.
The glaze on top really completes the whole cinnamon roll bread experience. You can use any glaze of your liking.
Cinnamon, coconut and bananas are meant for each other. Do you agree?
For the glaze, is the coconut milk the canned variety or from a carton? Looks delicious! I can’t wait to try this! I might be swap out the bananas for applesauce then chop apples for the middle instead of the cinnamon/sugar mix. So many options! Thanks!!
Tracy we use canned coconut milk. Apples sound yummy!
Yum! I love all the above 😉 Especially the look of that glaze! I’ve got some brown rice protein and I LOVE it – I must try baking with it more. This is a great one girls!
Let us know how you like it
Could you please tell me the exact measurements you used to make the 2 cups of flour with the coconut flour, arrowroot, and hemp protein? Thank you!
So from the above comment you think applesauce would work? I HATE bananas! I know right…am I human? Also, I know you girls love your coconut butter/oil but is there a substitute…I think I am allergic to coconut! : ( Michelle, I know you have had to watch out for added sugars but were you able to enjoy some of your beautiful creation? And have you ever tried VEGA protein powder?
You can try applesauce or even pumpkin. To substitute coconut oil in our recipes the only real thing that could work is cacao butter. Michelle did not have any of this recipe. Yes years ago we ate vega all the time. Great product.
brown rice protein works so well in baking! love it! YUM!
I never know which kinds of protein powders to buy. Do you have a preferred brand? This looks delicious!
Kim check out our resource page http://purelytwins.com/resources/
I would like to make this recipe. Could you please answer my question I posted a few days ago? Thanks
Mary we mentioned in the video it’s a 2:1 ratio flour to starch
•2 cups gluten-free flour blend (ours contained brown rice protein, coconut flour, arrowroot starch)
I know it’s 2:1, but am confused of the measurements since protein powder is added to it. If there are 2 cups of blend, then can u pls tell me how much of each to use since it’s made of 3 different ingredients. Thank you
This receipt is not very clear. Do you expect people to just figure out this flour blend? You say 2:1 ratio but use 3 ingredients. Somebody asked few times but so far no response. I cannot make this and just guess what I need to use. 1 cup brown rice, and 1/2 cup each of coconut and arrowroot?
Ana sorry we have worked so hard to find a blend we love. If you would like to support us you can find a few different flours blends in our cookbook – Purely Classic Recipes. We share a lot of recipes here on the blog for free and some of our older bread recipes we give flour blends.
Your recipes always make my day, and this one didn’t fail to make me smile! 😀
This looks sooooo good!!
Thanks for the recipe. I tried it yesterday and it turned out great !
Il added a bit of almond meal (because I looooove almonds).
It was so chewy and the taste was amazing !
Caro from Paris 🙂
So happy to hear you enjoyed the recipe!! xoxo