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Cinnamon Swirl Paleo Pumpkin Banana Bread

Cinnamon Swirl Paleo Pumpkin Banana Bread

This Cinnamon Swirl Paleo Pumpkin Banana Bread is a deliciously moist and healthy treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Paleo
Calories: 293
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 cup blanched almond flour packed
  • 0.5 cup tapioca flour
  • 0.25 cup coconut flour
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1.5 tsp pumpkin pie spice
  • 0.5 cup coconut sugar
  • 2 Tbs olive oil
  • 2 large eggs
  • 2 ripe bananas mashed
  • 2/3 cup organic pumpkin puree
  • 1 tsp vanilla extract
  • 0.25 cup coconut sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp pumpkin pie spice
  • 1 Tbs coconut cream
  • 2 Tbs maple syrup
  • 0.5 tsp vanilla extract

Equipment

  • Loaf pan
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix blanched almond flour, tapioca flour, coconut flour, baking soda, salt, ground cinnamon, and pumpkin pie spice.
  3. In another bowl, blend coconut sugar, olive oil, eggs, mashed bananas, pumpkin puree, and vanilla extract.
  4. Combine the wet and dry ingredients until well mixed.
  5. In a small bowl, mix coconut sugar, ground cinnamon, pumpkin pie spice, coconut cream, maple syrup, and vanilla extract for the swirl.
  6. Pour half the batter into a greased loaf pan, add the swirl mixture, then top with the remaining batter.
  7. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before slicing.

Nutrition

Serving: 1sliceCalories: 293kcalCarbohydrates: 38gProtein: 6gFat: 15g

Notes

Store in an airtight container for up to three days. Refrigerate or freeze slices for longer storage.

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