Cinnamon roll banana bread bars (added protein, nut free, gluten free)
The "Powerhouse" Cinnamon Swirl Banana Bars
This recipe moves the Sweetly Measured lab into a new category: Specialty Blends. While the everyday pantry staples are perfect for light cakes and cookies, some bakes—like a dense, fruit-heavy banana bread—benefit from a high-protein structural framework.
By leaning on Garbanzo Bean flour, we aren't replacing what works; we are expanding the toolkit to achieve a bakery-style loft and a sturdy crumb that holds a heavy cinnamon swirl perfectly in place.
The Science: Why This Blend?
• Garbanzo Bean Flour (The Powerhouse): Offers a high-protein framework that provides elite structure and binding.
• Sorghum Flour (The Wheat Mimic): Balances the protein with a soft, fine crumb to maintain a tender mouthfeel.
• Arrowroot Flour (The Crispness): Ensures a professional, golden-brown crust and helps the cinnamon swirl "grip" the batter.
• Flavor Profile: Despite the earthy nature of the flours, the final result is sophisticated, balanced, and—as always—not overly sweet.
Cinnamon Roll Banana bread Bars
Ingredients
The bread batter
- 1 large ripe banana, mashed
- 2 large eggs
- 1/3 cup coconut milk
- 1/3 cup neutral oil, avocado or refined coconut
- 2/3 cup Raw cane sugar
- 1 cup Chickpea, Garbanzo Bean flour
- 1/4 cup Sorghum flour
- 1/4 cup Arrowroot flour, (Or tapioca starch)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Cinnamon swirl
- 1/4 cup Raw cane sugar , or coconut sugar
- 1 tbsp ground cinnamon
- 1 tsp Arrowroot flour, to prevent the swirl from sinking
The glaze
- 1/2 C powdered sugar
- 2 tbsp coconut milk
Instructions
- Prep: Preheat your oven to 350°F and line a 8x8 inch pan with parchment paper.
- The Swirl: Whisk the sugar, cinnamon, and 1 tsp of arrowroot in a small bowl.
- Mix Wet: In a large bowl, whisk the mashed banana, eggs, coconut milk, oil, and sugar until smooth.
- Incorporate Dry: Sift the chickpea flour, sorghum, arrowroot, leavening agents, and salt into the wet mixture. Whisk until just combined.
- Layer: Pour half the batter into the pan, sprinkle half the cinnamon sugar, and repeat with the remaining batter and sugar.
- Marble: Use a knife to swirl the layers for that classic aesthetic.
- Bake: Bake for 25-30 minutes or until a toothpick comes out clean. Let the loaf cool completely on a wire rack to allow the protein structure to set.cit into bars
- prepare the glaze in small bowl. Then stir until smooth and thick. Then drizzle the bars with the glaze!
