Cinnamon Swirl Banana Bread

1: Preheat oven to 350°F and grease a loaf tin.

2: Mix the 1/3 cup milk with the 2 tbsp of flax seeds and set aside to thicken for 5 minutes. In a large bowl, mash the bananas, then mix in the melted coconut oil or butter, yogurt, coconut sugar, milk and flax seed, and vanilla.

3: Stir in the remaining dry ingredients (besides the cinnamon sugar swirl ingredients) and mix into a smooth batter. Be careful not to over mix the batter! It will be thick.

4: In a small bowl, mix together the coconut sugar and cinnamon for the swirl. Set aside.

5: Pour about 1/3 of the batter into the loaf tin, then top with about ½ of the cinnamon sugar mixture. Add another 1/3 of the batter and top with the remaining cinnamon sugar, then add the final layer of batter. You can save a little of the mixture to sprinkle on top if you’d like!

6: Bake for 50-55 minutes, until a knife comes out mostly clean.

7: Allow to cool on a wire rack for 20-30 minutes, then gently invert it out of the loaf tin to completely cool before slicing. It’s important to allow the bread to cool to have the best texture!

8: Store leftovers in an airtight container on the counter once it is completely cooled.