{Gluten-Free} Snickerdoodle Banana Bread

 Last week, in the midst of Storm Jonas, our entire small group trudged through the blustery streets of NYC to have a snow day brunch with us.  The weather outside was chaotic, but inside we were warm and cozy. Our neighbourhood was exceptionally beautiful blanketed in snow; I actually love slow, snow days tucked inside with some of my favorite people.  For the occasion, I whipped up some vegan breakfast burritos, and finished off the meal with this sweet, treat.   So enjoy some gluten free Snickerdoodle Banana Bread during your next cold night. 

{Gluten-Free} Snickerdoodle Banana Bread

Makes 1 loaf


  • coconut oil spray
  • 3 medium ripe bananas
  • 1 tablespoon honey (more if you wish it to be sweeter)
  • 1 teaspoon vanilla extract
  • 1/3 of a cup of butter, softened
  • 2 eggs
  • 1/2 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup of cinnamon chips
  • cinnamon-sugar for topping


  1. Preheat the oven to 350 degrees.  Grease a baking pan with coconut oil spray (I often use a square cake pan rather than a loaf pan)
  2. In a large mixing bowl mash the bananas until smooth.
  3. Mash in honey, vanilla extract and butter.
  4. Whisk in eggs.  Beat until well combined.
  5. Stir in coconut flour, baking soda, cream of tartar, cinnamon and salt.
  6. Stir in cinnamon chips.
  7. Pour into cake pan and sprinkle with cinnamon-sugar.
  8. Bake for 45 to 50 minutes, checking the middle with a toothpick periodically. Remove from the oven when the toothpick comes out clean.
  9. Cool, serve and enjoy!

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