Paleo Cinnamon Swirl Banana Bread (Gluten Free)

Name: Paleo Cinnamon Swirl Banana Bread (Gluten Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups blanched almond flour (180g); 1/3 cup tapioca starch (42g); 3/4 tsp baking soda; 1/4 tsp salt; 1 cup mashed ripe bananas (245g); 3 large eggs; 1/4 cup avocado oil; 1 tsp vanilla extract; 3 Tbsp coconut sugar; 2 tsp ground cinnamon

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This paleo cinnamon swirl banana bread is moist and tender with layers of cinnamon and sugar in every bite! It's made with almond flour and ripe bananas, lower in sugar than your average banana bread, paleo friendly and gluten free.

Slices of cinnamon swirl banana bread on cutting board.

There's no such thing as too many banana bread recipes! Especially when I always seem to buy too many bananas and there's an entire bunch on my counter getting over-ripe.

This cinnamon swirl banana bread has been a huge hit with my kids. The batter is made with almond flour and only sweetened with bananas, keeping the sugar in check. My kids love the ribbons of cinnamon and coconut sugar throughout the loaf and the fact that it has a moist, tender texture.

In addition to being lower in sugar, this cinnamon swirl bread is also gluten free, dairy free and paleo friendly. You can even make it nut free by swapping the almond flour with tigernut flour!

Why You'll Love this Cinnamon Swirl Banana Bread

gluten free and paleo friendly - made with a combination of almond flour and tapioca starch
lower in sugar - the batter is only sweetened with ripe bananas
dairy free - this loaf doesn't contain any milk or butter
easy to make - while it may look fancy, this banana bread is super easy to make

Ingredients

You can find the full recipe for this paleo cinnamon swirl bread in the recipe card below, but here's an overview of the ingredients you'll need:

blanched almond flour - this banana bread is made with blanched almond flour, however tigernut flour should work as a replacement if you need a nut free version.
tapioca starch - this ingredient enhances the texture of the loaf. The best swap is arrowroot starch/flour.
baking soda - for the rise
salt - enhances the flavors
ripe bananas - I recommend bananas that are yellow with many brown/black speckles. You'll need a full cup of mashed bananas, so that's 2-3 large bananas.
large eggs - eggs help bind the ingredients and I cannot recommend a good substitution.
avocado oil - gives the loaf a moist, cake-like texture. You can swap the avocado oil for any other liquid oil (preferably a light olive oil). Applesauce, pumpkin puree or yogurt might work too, but I have not tested any of these.
vanilla extract - for flavor
coconut sugar - for the cinnamon swirl. You can swap it with any other granulated sugar or sweetener if you want. The best paleo swap would be a granulated monk fruit sweetener.
ground cinnamon - for the cinnamon swirl.

Ingredients in cinnamon swirl banana bread.

How to Make Cinnamon Swirl Banana Bread with Almond Flour

This almond flour cinnamon swirl bread is easy to make and bakes in just 45 minutes. Here are the step-by-step instructions:

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, combine the dry bread ingredients.
In a separate bowl, whisk together the wet bread ingredients.

Batter for almond flour cinnamon swirl banana bread.

Pour the wet mixture into the dry mixture and whisk until smooth.

Pour about ⅓ of the batter into your loaf pan, then top it with a portion of the cinnamon sugar mixture. Repeat two more times.

Batter in loaf pan, ready to bake in the oven.

Place the bread in your oven and bake at 350 degrees for 45 minutes.

After baking, remove the loaf from the oven and let it cool for 5-10 minutes in the loaf pan. Then transfer it to a wire cooling rack.

Tips and Tricks

Use Ripe Bananas: use bananas that are yellow with many brown/black speckles for optimal flavor and texture.
Measure Ingredients by Weight: for best results, measure the ingredients by weight (when given) using a small kitchen scale.
Let the Bread Rest: after baking in the oven, cool the bread for 5-10 minutes in the loaf pan. The bread will continue baking and further set.
Wait to Cut: let the bread cool to room temperature before you cut it to ensure a clean cut.

Storage

This gluten free cinnamon swirl banana bread is best kept in an airtight container in the fridge. You can keep it in the fridge for up to one week. For longer storage, slice the loaf and wrap it in parchment paper, then put it in a ziplock bag. Enjoy within one month after freezing.

FAQ

How ripe do the bananas need to be?

This loaf works best with bananas that are yellow with many brown/black speckles. Since the batter is unsweetened, having ripe bananas adds natural sweetness and flavor.

Can I substitute the avocado oil?

You can swap the avocado oil for any other liquid oil (preferably a light olive oil). Applesauce, pumpkin puree or yogurt might work too, but I have not tested any of these.

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