Servings: 1 loaf
Paleo Cinnamon Swirl Banana Bread
Luscious, moist, fluffy, delicious almond flour cinnamon swirl banana bread is the best of two worlds - delicious banana bread combined with classic coffee cake! This healthy grain-free banana bread recipe is truly irresistible!
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
Serving: 1of 10, Calories: 287kcal, Carbohydrates: 28g, Protein: 5g, Fat: 18g, Fiber: 3g, Sugar: 20g