Pumpkin Honey Cinnamon Swirl Banana Bread

Pumpkin Honey Cinnamon Swirl Banana

This Pumpkin Honey Cinnamon Swirl Banana Bread is a seasonal take on one of my favorite banana bread versions I've ever created! The original Honey Cinnamon Swirl Banana Bread came about toward the beginning of 2020 when baking banana bread was the official comfort activity of quarantine, and, honestly, I couldn't believe how good it was! Jacob and I finished that loaf in less than a DAY, and I'm sure this one won't be any different. The key is making the honey paste to swirl into the loaf batter, and swapping out some of the cinnamon for pumpkin pie spice gives it the perfect fall twist! I also added just a touch of pumpkin into the loaf itself and used pumpkin spice flavored almond milk to make all your fall dreams come true. The result is a banana bread with fall vibes that's also kind of trying to be a cinnamon roll, and I'm not mad about it.   

Here's what you need for this Fall Honey Cinnamon Swirl Banana Bread:

  • Ripe bananas -- the spottier the better! The riper the bananas are, the stronger the banana flavor in the bread will be
  • Eggs
  • Pumpkin Spice Flavored Almond Milk -- you can also use regular/unflavored, but this just ups the fall flavors!
  • Oil -- olive, avocado, or melted coconut oil all work here!
  • Honey
  • Vanilla extract
  • Pumpkin puree
  • Coconut sugar
  • Baking powder
  • Gluten free oat flour and Gluten-Free All-Purpose Flour 
  • Cinnamon
  • Pumpkin pie spice

Notes on Flour: For this specific recipe, I used half Gluten Free Oat Flour and Gluten Free All purpose Flour mixed. I really like this combo. You can use whole wheat pastry flour too or regular all purpose flour. Like the other version, you can use Almond Flour, but I would add another 2 tbsp - 1/4 C of flour. Almond is more cakey! 

 

Some other baking notes:

  • If making into muffins, follow the same instructions, but cook for 20-25 minutes instead
  • If making into a cake, use a 9x13 cake pan and double the recipe. Bake for 30 minutes instead. I've only tested this cake version with gluten free all purpose flour, but you can try any of the combinations I've listed above, or use regular all purpose.
  • When it is cooled, make sure to store it in an airtight container. It is best enjoyed within 2-3 days and heated up for a few minutes before. 

I hope you enjoy! I can't WAIT for you guys to try this one!

Prep Time10 minsCook Time45 minsTotal Time55 mins

This recipe makes one standard loaf.

Ingredients:

For the Bread
 2 Spotty, Ripe Bananas
 2 Eggs
 ¼ cup Pumpkin Spice Flavored Almond Milk / Creamer (or regular Almond Milk)
 1 tsp Vanilla Extract
 2 tbsp Oil (Olive, Avocado, Vegetable, Coconut, etc.)
 ¼ cup Honey
 2 tbsp Pumpkin Puree
 ¼ cup Coconut Sugar
 1 tsp Baking Powder
 2.50 cups Flour Mix (1.5 C Gluten Free Oat and 1 C All Purpose Gluten Free)
For the Pumpkin Honey Cinnamon Swirl
 ¼ cup Honey
  tbsp Cinnamon
  tbsp Pumpkin Pie Spice

Directions:

1

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease with non-stick spray (I like to use coconut oil, but any works).

2

In a large mixing bowl, mash the ripe bananas. Add the eggs, almond milk, vanilla, oil, honey, and pumpkin puree. Using a hand mixer, mix everything together until well combined. You can also use a stand mixer or a food processor for this. (You can also always use a fork or a whisk. If doing it by hand, mix everything together one ingredient at a time).

3

Add the dry ingredients (coconut sugar, baking powder, and flour) to the wet mixture and mix until the batter is smooth and there are no chunks. Set aside.

4

In a small mixing bowl, combine the additional 1/4 cup of honey, cinnamon, and pumpkin pie spice. Mix well with a spoon until a syrupy paste forms.

5

Pour HALF of the bread batter into the prepared loaf pan, then shake to even it out. Top this layer with HALF of the honey paste. Using a spoon, swirl it into the batter.

6

Pour the second half of the batter on top, then add the rest of the honey paste to the top of the loaf. Again, use a spoon to swirl/marble the paste into the batter.

7

Bake for 45 minutes. Let cool and enjoy!

If you loved this Pumpkin Honey Cinnamon Swirl Banana Bread, make sure to check out some of my other recipes!

Ingredients

For the Bread
 2 Spotty, Ripe Bananas
 2 Eggs
 ¼ cup Pumpkin Spice Flavored Almond Milk / Creamer (or regular Almond Milk)
 1 tsp Vanilla Extract
 2 tbsp Oil (Olive, Avocado, Vegetable, Coconut, etc.)
 ¼ cup Honey
 2 tbsp Pumpkin Puree
 ¼ cup Coconut Sugar
 1 tsp Baking Powder
 2.50 cups Flour Mix (1.5 C Gluten Free Oat and 1 C All Purpose Gluten Free)
For the Pumpkin Honey Cinnamon Swirl
 ¼ cup Honey
  tbsp Cinnamon
  tbsp Pumpkin Pie Spice

Directions

1

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease with non-stick spray (I like to use coconut oil, but any works).

2

In a large mixing bowl, mash the ripe bananas. Add the eggs, almond milk, vanilla, oil, honey, and pumpkin puree. Using a hand mixer, mix everything together until well combined. You can also use a stand mixer or a food processor for this. (You can also always use a fork or a whisk. If doing it by hand, mix everything together one ingredient at a time).

3

Add the dry ingredients (coconut sugar, baking powder, and flour) to the wet mixture and mix until the batter is smooth and there are no chunks. Set aside.

4

In a small mixing bowl, combine the additional 1/4 cup of honey, cinnamon, and pumpkin pie spice. Mix well with a spoon until a syrupy paste forms.

5

Pour HALF of the bread batter into the prepared loaf pan, then shake to even it out. Top this layer with HALF of the honey paste. Using a spoon, swirl it into the batter.

6

Pour the second half of the batter on top, then add the rest of the honey paste to the top of the loaf. Again, use a spoon to swirl/marble the paste into the batter.

7

Bake for 45 minutes. Let cool and enjoy!

Pumpkin Honey Cinnamon Swirl Banana Bread

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