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Grain-Free Paleo Cinnamon Swirl Banana Bread made ultra moist, fluffy, and perfectly sweet with that incredibly warm cinnamon swirl! Just like your favorite coffee shop baked goods, this amazing banana bread will put a smile on your face.
…Because a good cinnamon swirl makes everything better!!
This healthy almond flour Cinnamon Swirl Banana Bread recipe is a pretty genius mashup of coffee cake and classic banana bread.
It’s perfect for one of those days you’re craving both but can’t possibly decide between the two…
BAM Banana Bread with a river of streusel topping running all through it.
Based off of my original Paleo Banana Bread recipe, this insanely moist, fluffy healthy banana bread is made even more delicious with that added swirl.
Let’s chat about the basic ingredients!
Paleo Cinnamon Swirl Banana Bread Ingredients:
Banana Bread: Ripe bananas, almond flour, tapioca flour, pure maple syrup, baking powder, sea salt. This combination results in incredibly moist banana bread that is perfectly sweet for those of us who like our sugar on the lighter end of the spectrum.
Cinnamon Swirl: Almond flour, raw walnuts, coconut sugar, ground cinnamon, sea salt, and coconut oil. This combination yields a super cinnamony, nice and crunchy melt-in-your-mouth streusel swirl that will just make your day!
How to Make Cinnamon Swirl Banana Bread:
The process of making this bread is simple – we prepare a cinnamon swirl/streusel topping, and banana bread batter. We intermix, we bake, we enjoy!
Preheat the oven to 350 degrees F. Line a 9” x 5” loaf pan with parchment paper.
In a mixing bowl, stir together the ingredients for the cinnamon swirl until well-combined and set aside until ready to use.
Add the ingredients for the banana bread to a blender and blend until smooth (note: you can prepare the batter in a mixing bowl by mashing and stirring everything together if you don’t have a high-powered blender).
Pour half of the banana bread batter into the parchment lined loaf pan, and sprinkle with half of the cinnamon swirl mixture.
Pour the remaining banana bread batter on top and smooth into an even layer. Sprinkle the remaining streusel topping on top.
Bake on the center rack of the preheated oven for 45 minutes. Remove the bread from the oven and cover it in foil. Place it back in the oven and bake another 15 to 20 minutes, or until the bread is cooked through.
Allow the banana bread to cool for at least 45 minutes before slicing and serving.
Recipe Adaptations:
- Use hazelnut flour instead of almond flour.
- Replace the tapioca flour with arrowroot flour. As an alternative, you can replace the tapioca flour with 3 tablespoons of coconut flour.
- If you do butter, replace the coconut oil in the topping with melted butter.
- Use raw pecans instead of walnuts for the cinnamon swirl topping.
- Replace the coconut sugar with raw cane sugar in the topping.
- Prefer baking with gluten free all-purpose flour? Make my Gluten Free Banana Bread recipe.
More Cinnamon Swirl Deliciousness:
- Paleo Snickerdoodle Pancakes
- Dairy-Free Gluten-Free Cinnamon Rolls
- Paleo Blueberry Coffee Cake
- Almond Flour Coffee Cake
Cinnamon swirl for life!!
Paleo Cinnamon Swirl Banana Bread
Equipment
Ingredients
Paleo Banana Bread:
- 3 large ripe bananas
- 2 eggs
- 2 Tbsp pure maple syrup
- 2 cups almond flour
- ⅓ cup tapioca flour
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
Cinnamon Swirl/Topping:
- ½ cup almond flour
- 1 cup raw walnuts, finely chopped
- 4 Tbsp coconut oil, melted
- ½ cup coconut sugar or raw cane sugar
- Pinch sea salt
- 1.5 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line a 9” x 5” loaf pan with parchment paper.
- Add the ingredients for the banana bread to a blender and blend until smooth (note: you can prepare the batter in a mixing bowl by mashing and stirring everything together if you don’t have a high-powered blender).
- In a mixing bowl, stir together the ingredients for the cinnamon swirl mixture until well-combined and set aside until ready to use.
- Pour half of the banana bread batter into the parchment lined loaf pan, and sprinkle with half of the cinnamon swirl mixture.
- Pour the remaining banana bread batter on top and smooth into an even layer. Sprinkle the remaining streusel topping on top.
- Bake on the center rack of the preheated oven for 45 minutes. Remove the bread from the oven and cover it in foil. Place it back in the oven and bake another 15 to 20 minutes, or until the bread is cooked through. Insert a digital thermometer into the center of the bread. If the internal temperature is 190 degrees F or higher, it is ready!
- Allow the banana bread to cool to room temperature before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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So good! Might even use for Christmas morning, the texture and taste are one of the best of any of the grain free bread recipes we’ve tried. And glad that there’s no coconut flour which seems to bother our stomachs in most banana bread recipes. Thank you!
My pleasure! I’m so happy to hear you enjoy the recipe! And I hear ya about coconut flour – it took me way too many tries to finally call it quits 😉 Thrilled this recipe works for you! Happy holidays!
Could I use gf flour or oat flour in place of the almond flour
Hi Kate! As it turns out, I have a recipe for Cinnamon Swirl Banana Bread made with oats – https://www.theroastedroot.net/healthy-cinnamon-swirl-banana-bread/ Hope you enjoy!
The best paleo banana bread I’ve ever had! The consistency was on point. Baked this with my two year old and can confirm it is a super easy and simple recipe. If you love banana bread and coffe cake this is the sweet treat for you. Thank you for this super yum recipe!
Aww I’m so happy to hear that, Cristina! I love the flavor and texture of the bread too! So thrilled to hear your little enjoyed it. Many thanks for swinging back around to share your experience! xo
Would flax eggs work?
Hi Sydney! I haven’t tested this specific recipe using flax eggs, but in my experience, grain-free recipes turn out very dense (kinda raw looking) without eggs.
Made this and it came out so good! I only had 2 ripe bananas but it was fine.
What is the best way to store it?
I’m so happy you enjoy it! I store it in an airtight container or zip lock bag in the refrigerator for up to 1 week. After that, I transfer it to the freezer for up to 3 months 🙂
How can I convert this to muffin recipe? Thanks in advance.
Hi Paulette! I haven’t tried it myself, but I’m betting it would work! I’d bake the muffins at 350 for 20 to 30 minutes. Hope you enjoy!
Just in case anyone needs to know, if your toddler distracts you and you put all of the crumble in the center of the banana bread… and realize it 15 minutes into the bake time and whip up another half batch of crumble for the top, it still bakes up perfectly. This is the second time I’ve made this, but only the first time I made this happy accident.
LOL I’m happy your toddler distracted you, because that sounds amazing! Very solid advice, Jessica! Thank you! xoxo
Omg. So good! I’ve had three bananas for a while just looking for the right banana bread recipe. This was it!
I’m so thrilled you enjoy it, Jessica! I just love how cinnamony and moist it is 🙂
YUM! I used this recipe, split between 6 muffins and 6 donuts. SO GOOD!!
Oh how fun! Thanks for letting me know, Tracy! xoxo
Wow!Delicious, so easy,I will definitely add this to the rotation.
So happy to hear it!
Hi! This looks wonderful. Can you omit the walnuts in this recipe?
Thanks!
Hi Susan! Yes, absolutely! You can also substitute them for pecans if you wanted, but you can also leave them out altogether. xoxo
Oh my goodness this bread is fantastic even my husband loved it and he doesn’t usually eat the things l make! And it’s so moist!! So thank for this awesome recipe!!! Yum!!
Yaaaaay what great news! I’m so happy you and your husband enjoy it, Felicia! Thanks so much for the sweet note! xoxo
Yummy, yummy, yummy, and very moist!
I’m so happy you enjoy it! Thanks so much for swinging back around and letting me know! xoxoxo
Wow- best paleo breakfast bread I have ever made! It was my first time using a blender for a quickbread batter, and I think it gave it a smoother texture which I loved. Question- How do your almond flour-based baked goods hold up in the freezer?
I’m so thrilled you liked it, Andrea! I find all of my almond flour baked goods hold up really well in the freezer. We just reheat in the microwave for 30 to 50 seconds straight from the freezer (no thawing necessary). I usually slice breads before freezing them (rather than freezing the loaf) to make it super easy to reheat one slice at a time 😀 xoxoxo
@Andrea,
I freeze all my baked goods made with cashew flour and they are just as good from the freezer.
I’ve never commented on a recipe before… this turned out PERFECTLY!!!! I made it as recipe directed and it is wonderful. Will be making again.
I’m so thrilled to hear it! It has been one of our favorites too! xoxoxo