Description
This healthy cinnamon swirl banana bread is made with almond flour and ripe bananas, with multiple layers of cinnamon sugar. It's paleo, gluten free and dairy free.
Ingredients
Scale
Bread
- 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
Cinnamon Swirl
- 3 Tbsp coconut sugar
- 2 tsp ground cinnamon
Instructions
- 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. This includes the almond flour, tapioca starch, baking soda and salt.
- In a separate bowl, whisk together the wet bread ingredients. This includes the mashed banana, eggs, avocado oil and vanilla.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Make the cinnamon swirl mixture by combining the coconut sugar and cinnamon in a small bowl.
- Pour about 1/3 of the bread batter into your lined loaf pan, then top it with a portion of the cinnamon sugar mixture. Repeat two more times, creating 3 layers of batter and 3 of the cinnamon sugar mixture. (You may have some leftover cinnamon sugar.)
- 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.
- Cool the loaf to room temperature, then slice to desired size.
- The loaf is best stored in an airtight container in the fridge, up to one week.
Notes
For best results, measure ingredients by weight (when given).