Recipes

Mind-Blowing Cinnamon Swirl Banana Bread (Easy Recipe)

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There’s a lot of people out there who think that there's no way they could enjoy a freshly-baked loaf of bread while still adhering to the paleo diet guidelines. Others find that even when baking bread from home, they turn out rather bland or boring. I’m happy to report that not only can bread be 100% paleo-friendly, but it can also be incredibly tasty and nutritious as well. That’s definitely the case with this paleo cinnamon bread recipe. It’s made with a great combination of all-natural whole food ingredients, with just the right amount of cinnamon to make each and every bite taste delightful.

cinnamon bread recipe
Serving Size
1
Calories/Serving
171

Think you can’t enjoy a delicious freshly baked homemade bread while eating paleo? Think again! It’s 100% possible to enjoy a completely paleo-friendly loaf of bread. This paleo cinnamon bread recipe is proof of that, and what a bread at that. If you love the smell of bread baking in the oven or you just can’t get enough of all things cinnamon, then this recipe is for you.

Bread That Makes Your Kitchen Smell So Good

To start, you’ll need to use a food processor and combine your eggs, bananas, almond butter, coconut oil, and vanilla extract. We like this one because it’s not too big, which is perfect when making just one or two quick recipes.

Pretty much every good paleo bread dough is made with a combination of a wet mixture and a dry mixture of ingredients and this one is no exception. This particular wet mixture gets this recipe off to a great start as these ingredients add in a ton of vitamins, minerals, protein, fiber, and healthy fats to the bread. The use of almond flour and almond butter help to keep this recipe both dairy and gluten-free while adding a sweet and nutty hint to the bread, with the added benefit that they both help to lower cholesterol levels as well. (1)

cinnamon bread ingredients
coconut flour

Next you are going to add your dry mix, combining your coconut flour, baking powder, and salt with the wet mix. In keeping with the theme of making sure that paleo baking recipes are completely gluten-free and 100% paleo-friendly, we use coconut flour as another fantastic replacement for wheat flour. Not only is coconut flour a good source of dietary fiber, it also helps to improve digestion and regulate blood sugar levels. (2) After mixing everything together, set aside approximately one third of your batter.

mixing bread batter

The next step is to add my personal favorite part of the recipe — mix the cinnamon and raisins into the reserved batter. Stir this mix until it’s well combined and then alternate between placing a spoonful of your cinnamon batter and a spoonful of your plain batter into the bread pan. After mixing them together to create a marble effect, you’ll be all set to start baking.

moist banana bread
paleo banana bread

I might be a little bit biased with this recipe since I’m a huge fan of anything with cinnamon in it. Still, that doesn’t change the fact that this cinnamon bread recipe is easily one of the best homemade paleo breads you will ever try. There’s all kinds of different ways you can enjoy it as well — I like to enjoy a warm slice with some melted grass fed butter for a really delightful treat. 

P.S. – If you’re a cinnamon lover just like me, then you should definitely check out some of these other great paleo baking recipes that use cinnamon as their main ingredient:

#1 – Cinnamon Apple Pie Energy Balls

#2 – Cinnamon Apple Crisp with Coconut Cream

#3 – Sticky, Ooey, Gooey Paleo Cinnamon Rolls


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 4 ripe bananas, chopped
    • 1/2 cup almond butter
    • 2 tbsp coconut oil, melted
    • 4 eggs
    • 1 tsp vanilla
    • 1/2 cup coconut flour
    • 2 tsp baking powder
    • pinch of salt
    • ¼ cup raisins
    • 1 ½ tbsp cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Line an 8×4 inch loaf pan with parchment paper. Set aside.
  3. In a food processor, add the eggs, bananas, almond butter, pure vanilla extract and coconut oil and process until smooth.
  4. Add the coconut flour, baking powder and salt and mix to combine.
  5. Set aside 1/3 of the batter.
  6. Add the cinnamon and raisins to the reserved batter and stir until well combined.
  7. Place spoonfuls of the two batters into the prepared loaf pan, alternating between the plain and cinnamon flavored batters.
  8. Using a skewer, gently swirl the batters together to create a marbled effect.
  9. Bake for 45-55 minutes or until a toothpick, inserted in the middle comes out clean.

Servings

Serving Size

1

Servings/Recipe

12

Nutrition Information

Calories

171

Carbohydrates

17 g

Fat

10.3 g

Sugar

7.4 g

Protein

5.3 g

Fiber

4.4 g

Calories 171 kcal
Potassium 263.2 mg
Vitamin A 24.2 µg
Vitamin C 3.5 mg
Folic Acid (B9) 20.2 µg
Sodium 116.3 mg

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