Paleo Cinnamon Swirl Banana Bread
User Reviews
4.5
Paleo Cinnamon Swirl Banana Bread
Description
Paleo Cinnamon Swirl Banana Bread combines ripe mashed bananas with almond and tapioca flours for a tender, moist texture without traditional grains. The method involves blending the batter smoothly then layering it with a cinnamon, walnut, and coconut sugar mixture twice, creating a pronounced cinnamon swirl and crunchy topping. Baking at 350°F ensures even cooking through the loaf, while the double baking step with foil helps finish baking without overbrowning. The result is a bread with a sweet banana base accented by the warm spice and nutty crunch of cinnamon-walnut streusel.
The loaf serves well as a breakfast treat or snack and pairs nicely with coffee or tea. After cooling, it slices cleanly, showing defined swirls and a lightly crisp topping. Its paleo-friendly ingredients make it suitable for gluten-free and grain-free diets.
The recipe suggests blending all batter ingredients for ease but allows mixing by hand if needed. The cinnamon swirl topping should be divided to layer properly. Cooling the bread for at least 45 minutes before slicing helps maintain its structure.
Ingredients
Paleo Banana Bread:
- 3 banana large, ripe
- 2 egg
- 2 Tbsp pure maple syrup
- 2 cups almond flour
- ⅓ cup tapioca flour
- 1 ½ tsp baking powder
- 1/2 tsp salt sea salt
Cinnamon Swirl/Topping:
- ½ cup almond flour
- 1 cup walnut finely chopped, raw
- 4 Tbsp coconut oil melted
- ½ cup coconut sugar or raw cane sugar
- Pinch salt 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.
- Allow the banana bread to cool for at least 45 minutes before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 287kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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