Two favorite breakfast treats at once – and healthy – in this Cinnamon Roll Skillet Banana Bread! A moist cinnamony banana bread topped with a no-“sugar” cinnamon-sugar swirl and a sweet cashew protein icing!
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The banana bread consistency took 4 rounds to nail. It was way too moist the first 3 times. The first one was pretty much like a soggy bread pudding!
But at the end of it I was so impressed by how it turned out, that it was all worth it!
Side note: I’ve been on quite a rampage recently with the banana bread – or any baked good for that matter – so I’m scrounging around for every recipe possible to feed my cravings. Why not right?!
Cinnamon Roll + Banana Bread!
This breakfast bread or even dessert combines the best of both – a cinnamon bun and a banana bread to make one cinnamon banana bread, complete with a cinnamon swirl and an icing too!
How to make Cinnamon Roll Skillet Banana Bread:
A cinnamon banana bread made in a skillet like you would a cinnamon roll, but this is like a cake.
- Whisk the wets: 2 bananas, egg, egg white, almond butter, almond milk, coconut oil, and vanilla
- Mix the dry: Coconut flour, flaxseed meal, Swerve brown sugar replacement, cinnamon and baking powder
- Combine wet + dry
- Top the banana bread with a cinnamon swirl (coconut oil, brown swerve – no sugar – and cinnamon)
- Bake and cool
- Spread on the delicious sugar-free icing (protein powder and nut butter)!
How to make the perfect Cashew Protein Icing or Glaze:
Wondering what to do with that jar of cashew butter or macadamia nut butter you might have? Stir in some vanilla protein powder and turn it into a beautiful icing for this banana bread.
Since the nut butter is likely too runny, the protein powder gives it a nice smooth, thick and spreadable frosting consistency depending on how much you add.
The best part about this nut butter + protein powder icing is that since most vanilla protein powders are sweet enough to begin with, there’s no powdered sugar or confectioners sugar needed!
Recommendations? Performance Nut Butter made from coconut, cashew and macadamia butter, and Quest Nutrition Vanilla protein powder.
You get that sweet vanilla icing but sugar free!
Just in case it isn’t though, you can always sweeten it with a pinch of powdered stevia.
To sweet? Use some unflavored protein powder in the mix too to just thicken it up but not change the flavor one bit.
Vegan?
Sub the eggs for flax eggs: 2 Tbsp Flax Meal + 6 Tbsp Water stirred and kept to rest for 10 minutes.
Paleo and Gluten-free Cinnamon Banana Bread
The recipe uses coconut flour and almond milk, so its already gluten-free, paleo and dairy free too.
There’s also no butter here, so makes it even more healthy!
Go on, give it a shot!
Looking for more healthy banana bread recipes?
- Best Ever Protein Powder and Yogurt Banana Bread
- Mini Peanut Butter Banana Breads
- Super Moist Chocolate Banana Bread
Something more cinnamonny?
- No-Guilt Cinnamon Roll Overnight Oats!
- Sweet Cinnamon Churro Waffle Sticks with Chocolate Sauce
- Cinnamon Sweet Potato-Quinoa Pancakes with Vanilla Yogurt Sauce
Cinnamon Roll Skillet Banana Bread + Cashew Protein Icing (Gluten-Free and Paleo)
Ingredients
Banana Bread:
- 2 medium Bananas, 1 cup Mashed, 240g
- 1 Egg, Room temperature
- 1 Egg White, Room temperature
- 3 Tbsp Almond Butter, Creamy, Or other, 48g
- 1½ Tbsp Almond Milk, Room temperature
- 1 Tbsp Coconut Oil
- ½ tsp Vanilla Extract
- ½ cup Coconut Flour, about 56g
- 2 Tbsp Flaxseed Meal, about 22g
- 1½ tsp Swerve Brown, (Sugar Replacement) or Coconut/Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Baking Powder
Swirl:
- 1½ Tbsp Swerve Brown, (Sugar Replacement), or Coconut/Brown Sugar
- 2 tsp Cinnamon
- 2 tsp Coconut Oil, Melted
Icing:
- 2 tbsp Performance Nut Butter, or Cashew Butter, 30g
- 1 Tbsp Vanilla Protein Powder, about 6g
Instructions
- Preheat oven to 350°F and grease an 8” cast iron skillet.
Banana Bread:
- In a large bowl, roughly mash banana with a fork.
- Add egg, egg white, almond butter, almond milk, coconut oil and vanilla, and blend with a hand mixer on low till pureed, 20 seconds.
- In a small bowl, combine and uniformly mix coconut flour, flaxseed meal, “brown sugar”, cinnamon and baking powder.
- Add dry ingredients to wet, and fold with a spatula until combined.
- Pour batter into greased skillet.
Swirl:
- In a small bowl, stir together the “brown sugar”, cinnamon and coconut oil.
- Use a spoon to spread the mixture over the batter in a swirl pattern.
Bake and cool
- Bake for about 35 minutes or until a toothpick inserted into center comes out mostly dry.
- Allow to cool completely, about 30 minutes.
Ice and serve
- In a small bowl, stir together the nut butter and protein powder for the icing.
- Spread icing over bread, cut into slices and serve!
Notes
- Make sure the egg, egg white and milk are at room temperature, or the coconut oil will solidify.
- To make this vegan:
- Replace eggs with flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water kept to rest 5 minutes).
- Nutrition value is calculated using products recommended below.
- Anthony’s Organic Coconut Flour
- Swerve Brown Sugar Replacement
- Performance Nut Butter
- Quest Nutrition Vanilla Milkshake Protein Powder
- Servings: 8” skillet loaf | Serving size: ⅙ skillet
- Calories: 231kcal
- Fat: 14.6g | Saturated fat: 6.2g
- Carbohydrates: 24.3g | Fiber: 7.7g | Sugar: 5.4g
- Protein: 7.8g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!