Paleo Cinnamon Swirl Banana Bread

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 Cinnamon Swirl Banana Bread situation 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.

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.

More Cinnamon Swirl Deliciousness:

• Paleo Snickerdoodle Pancakes
• Dairy-Free Gluten-Free Cinnamon Rolls 
• Paleo Blueberry Coffee Cake 
• Almond Flour Coffee Cake 

Enjoy!

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Paleo Cinnamon Swirl Banana Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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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

1. Preheat the oven to 350 degrees F. Line a 9” x 5” loaf pan with parchment paper.
2. In a mixing bowl, stir together the ingredients for the cinnamon swirl until well-combined and set aside until ready to use.
3. 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).
4. 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.
5. 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.
6. Allow the banana bread to cool for at least 45 minutes before slicing and serving.

Nutrition Information:

Yield: 10 Serving Size: 1 of 10
Amount Per Serving: Calories: 287Total Fat: 18gCarbohydrates: 28gNet Carbohydrates: 25gFiber: 3gSugar: 20gProtein: 5g