This paleo cinnamon swirl banana bread is incredibly sweet with no added sugar in the bread! Just a little maple syrup in the paleo cinnamon streusel, this banana bread is the perfect breakfast or snack!
It’s finally here! My favorite new version of my paleo banana bread: the paleo cinnamon swirl banana bread! Using minimal flour (only 1/2 cup of coconut flour!) and only bananas as a sweetener, this bread is my all time favorite.
I absolutely love how sweet and gooey and fluffy the bread is, especially with a slather of almond butter on top! It’s my new favorite breakfast, but it could totally go for a snack as well!
It’s so good, you’re going to want to share with others but at the same time, totally not want to share because you want this paleo cinnamon streusel banana bread all to yourself 😉 I don’t blame you!
It’s the perfect balance of warming and sweet, a treat everyone will just love.
Paleo Cinnamon Swirl Banana Bread Origins
Don’t worry, we’re not reinventing the wheel here. Simple taking a good recipe and making it better!
It first started with my paleo vegan double chocolate banana bread, and now we’re here: the paleo cinnamon swirl banana bread!
Obviously, there are other cinnamon swirl banana breads out there, but this one was specifically inspired by my paleo cinnamon coffee cake 🙂 The cinnamon streusel topping on that coffee cake was just too good that I needed to add it on top of my gluten free cinnamon swirl banana bread!
So let’s get down to the ingredients for this paleo cinnamon streusel banana bread!
Ingredients for this Paleo Cinnamon Swirl Banana Bread:
Banana: putting the banana in paleo cinnamon swirl banana bread haha! For the bread, just like in my original recipe, we’re using just bananas as sweetener! Mash the banana really well with either a fork or blending them. I recommend using really ripe bananas for this, as it is the main sweetener. You have permission to let them brown on the table for a bit haha!
Coconut Flour: used as a way to absorb a heck of a lot of moisture in this bread, coconut flour is a great ingredient! I wouldn’t recommend subbing it for any other flour, as I have not personally tested this. However, if you’re feeling bold, by all means give it a go and report back here!
Almond Butter: there is no oil or butter in this recipe- it’s completely dairy free! So I like to use smooth almond butter to act in place of the oil or butter in traditional recipes. Just a little goes a long way! You can also use another nut butter if you’d like, or if you’re nut free, swap in a seed butter! No harm there!
Eggs: for this recipe, I used 3 large eggs, all at room temperature. I haven’t tried my original recipe with a ground flaxseed egg yet, but I would imagine it would have similar results. The only time I’ve tried this was in my paleo vegan double chocolate banana bread, so if you’re interested in a vegan version, go check that out!
Cinnamon: well you can’t have a paleo cinnamon streusel banana bread without the cinnamon! A dash goes both in the batter of the banana bread and in the paleo cinnamon streusel topping. It’s the perfect sweetener that adds a beautiful and warming spice 🙂
Coconut Oil: so the coconut oil in this recipe actually only goes into the paleo cinnamon streusel topping! We combine melted coconut oil with coconut flour and a little maple syrup for the most delicious cinnamon streusel topping you’ve ever tasted!
Maple Syrup: like I just mentioned above, the maple syrup only goes into the cinnamon streusel topping, and let me tell you: it is GOOD. I find that the maple really complements the warming notes from the cinnamon, and is pretty low on the glycemic index! I just love maple syrup, it’s such a staple sweetener in all of my baking and dessert recipes!
How to make the paleo cinnamon streusel topping:
One of my favorite parts, this just pulls everything together! You first start by melting the coconut oil until it basically becomes a liquid.
Then you mix in the maple syrup and cinnamon. Give it a good stir, and voilà! You have yourself a paleo cinnamon streusel topping!
I then layered it over half of the banana bread batter and then again on top. Topped with a few banana coins and placed it into the oven!
Not bad for a gluten free cinnamon swirl banana bread that’s completely refined sugar free 😉
Need it nut free?
I like to make sure that almost everyone can enjoy my recipes, so I want to keep in mind the people that may have nut allergy! A lot of vegan and paleo recipes are often laden with a lot of nuts, making it impossible for someone who’s allergic to nuts to actually be able to enjoy the recipe.
That’s not the case here!
If you have a nut allergy or are avoiding nuts in general, you can absolutely swap in either a seed butter or coconut butter in place of the almond butter. That’s the only nut product used in this paleo cinnamon swirl banana bread!
If you’re short on an ingredient in this recipe, or any recipe, feel free to check out my free ingredient swap guide that you can download by signing up below! Once subscribed, you’ll get access to the password that unlocks my free resource library and you’ll get notified when new guides are added to the library each week!
I hope you love this banana bread as much as I do! Happy baking!
If you make something from The Banana Diaries, I would love to see your creations! Make sure to leave a review in comments section, as well as giving it a rating so that others may find the recipe. Also, follow along with me on Instagram, Pinterest, YouTube, and Facebook for more vegan recipe inspiration!Print
Paleo Cinnamon Swirl Banana Bread
This paleo cinnamon swirl banana bread is incredibly sweet with no added sugar in the bread! Just a little maple syrup in the paleo cinnamon streusel, this banana bread is gluten free and the perfect breakfast or snack!
Paleo Banana Bread:
- 3 large extra ripe bananas
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup smooth almond butter
- 1 tbsp baking powder or paleo baking powder mixture
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Paleo Cinnamon Streusel Swirl:
- 1/2 cup coconut flour
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- Preheat oven to 350F and line a 9″ loaf pan with parchment paper and/or coconut oil
- In a large bowl, mash bananas together.
- Add in eggs, vanilla, and almond butter, and whisk together.
- Fold in coconut flour, baking powder, baking soda, cinnamon, and sea salt.
- Mix thoroughly and set aside.
- In a medium bowl, whisk together cinnamon streusel swirl ingredients.
- Pour half of the banana bread batter into the loaf pan.
- Top with half of the cinnamon swirl topping.
- Pour the remaining banana bread batter on top and top with cinnamon swirl topping.
- Place in the oven and bake for 40-45 minutes, or until lightly browned on top.
- Let cool before slicing!