Cinnamon Swirl Gluten Free Banana Bread

glutenfreeonashoestring.com

Jblack

subheading: For the batter:

2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

¾ teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

⅔ cup (133 g) granulated sugar

8 tablespoons (112 g) virgin coconut oil, melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

⅔ cup (150 g) thick non-dairy plain yogurt, at room temperature (my favorite brand is Anita coconut yogurt)

1 cup (200 g) ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)

subheading: For the swirl:

2 tablespoons (28 g) virgin coconut oil, melted

⅓ cup (67 g) granulated sugar

2 teaspoons ground cinnamon

⅛ teaspoon kosher salt

Directions at glutenfreeonashoestring.com

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