Cinnamon Swirl Gluten Free Banana Bread

INGREDIENTS

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

1 tsp

xanthan gum (omit if your blend already contains it)

3/4 tsp

kosher salt

1 tsp

baking powder

1/2 tsp

baking soda

2/3 cup

granulated sugar

8 tbsp

virgin coconut oil, melted and cooled

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

1 tsp

pure vanilla extract

2/3 cup

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

1 cup

ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)

For the swirl 2 tablespoons (28 g) virgin coconut oil, melted

1/3 cup

granulated sugar

2 tsp

ground cinnamon

1/8 tsp

kosher salt