Cinnamon Swirl Paleo Pumpkin Banana Bread, Gluten free, Dairy free
This cinnamon swirl Paleo Pumpkin Banana Bread recipe is an simple and satisfying Paleo, Dairy-free, and Gluten-free pumpkin banana bread recipe full of cinnamon, pumpkin spice, and coconut sugar swirls. It is topped with a maple glaze and makes for a satisfying breakfast, snack or dessert.
Can we just say how great this lighter pumpkin banana bread is?! It has a subtle hint of pumpkin, is laced with swirls of cinnamon and coconut sugar, and is topped in a satisfying maple glaze. It reminds us of Fall because it is also full of pumpkin pie spice. And bonus points that it is naturally Paleo, Gluten-free, Dairy-free, and Grain-free.
If you like pumpkin baked goods, try our dairy-free pumpkin banana bread, Paleo pumpkin muffins, pumpkin scones or almond flour olive oil pumpkin cake.
Why you will want this recipe
- It is our favorite Paleo pumpkin banana bread ever! It is almond flour based and it also uses coconut sugar, which are two Paleo baking staples.
- It tastes great with a cup of coffee or with some tea.
- It makes your house smell great while it cooks.
- It is great for those with allergies because it is peanut-free, dairy-free, soy-free, and gluten-free.
- It is also great for those following a Paleo or Gluten-free diet.
Recipe ingredients
- blanched almond flour– blanched almond flour is better than almond meal because it is more refined and delicate in baking.
- tapioca flour– you can also use arrowroot flour/starch instead.
- coconut flour– this type of flour is very absorbent, so you can’t use too much.
- baking soda– this gives your banana bread a wonderful rise.
- salt– we like to use Himalayan salt.
- cinnamon– ceylon cinnamon is best for flavor.
- pumpkin pie spice– you can make your own or buy one in the grocery store.
- coconut sugar– you could also use maple sugar or brown sugar ( brown sugar is not Paleo).
- olive oil– you can also use avocado oil here.
- eggs– they add structure to your bread.
- ripe bananas– the riper you bananas, the more flavor they have.
- pumpkin puree– we use canned pumpkin puree here but you could definitely use a from-scratch one.
- vanilla extract– you can use the kind with or without alcohol here.
- coconut cream– make sure to use one that you like the flavor of. You can also use coconut or almond milk if you need to. Savoy is our favorite brand.
- maple syrup– make sure to use real maple syrup and not a fake sugar syrup.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of pumpkin pie spice, you can make your own.
- Instead of olive oil, you can use avocado oil.
Step by step instructions:
To make this recipe, you need to make the pumpkin banana bread batter, the cinnamon swirl, and the maple glaze separately.
Step 1: Make the Pumpkin Banana Bread Batter.
- Mash your bananas.
- Then, mix the wet ingredients together in one bowl and the dry ones in another.
- Then combine the bowl of wet and dry ingredients together.
Step 2: Make the Cinnamon Swirl.
- In a small bowl, mix some coconut sugar, cinnamon and pumpkin pie spice together.
Step 3: Layer the cinnamon swirl into the pumpkin banana bread batter.
- Pour half of the pumpkin banana bread batter into a loaf tin and thin sprinkle 3/4th of the cinnamon swirl on top of it.
- Then, pour the rest of the batter on top and the remaining cinnamon swirl on top of that. Make sure to pat down the layer of cinnamon swirl that is on the top of the banana bread so that it bakes into it.
- Bake!
Step 4: Make the maple glaze.
- Mix some coconut cream, maple syrup and vanilla together with a fork.
- Then drizzle it on top of your cooled off pumpkin banana bread.
Recipe FAQs
Is this pumpkin banana bread Paleo?Yes! All of the ingredients in this recipe make it naturally Paleo, Gluten-free, Grain-free, and Dairy-free.
Does using almond flour in this recipe make it gluten-free?Yes. Since there is nothing with wheat, barley, rye or oats in this recipe, it is gluten-free.
How do you store it?Store it covered at room temperature for up to 4 days.
How do you make your own pumpkin pie spice?Mix together ground cinnamon, ground ginger, ground all spice, ground cloves, and ground nutmeg. You can play around with the amounts that you like, but we usually have double the cinnamon and nutmeg amounts to the rest of the spices.
How do you serve it?By itself, topped with almond butter, topped with melted chocolate, with tea or coffee. The list goes on and on.
Prep 15 minutesCook 40 minutesTotal 55 minutesMakes 8 slices
Ingredients
Pumpkin Banana Bread Ingredients:
- 1 1/4 cup blanched almond flour, packed
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1.5 tsp pumpkin pie spice
- 1/2 cup coconut sugar
- 2 Tablespoons olive oil
- 2 large eggs
- 2 ripe bananas, mashed
- 2/3 cup organic pumpkin puree
- 1 tsp vanilla extract
Cinnamon Swirl Ingredients:
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
Maple Glaze Ingredients:
- 1 Tbs Coconut cream
- 2 Tbs Maple syrup
- 1/2 tsp vanilla extract
Method
- Preheat oven to 350°F. Grease a 9 in × 5 in loaf pan with your choice of cooking spray. (we use olive oil spray). Set aside.
- In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a separate large bowl, mix the coconut sugar, olive oil, and eggs together with a fork or whisk. Mix in the mashed banana, pumpkin puree, and vanilla.
- Pour the dry ingredients into the wet ingredients and mix/ stir until everything is wet. Set the pumpkin banana bread batter aside.
- In a small bowl, make the cinnamon swirl mixture by mixing the coconut sugar, cinnamon and pumpkin pie spice. Set aside.
- Pour half of the pumpkin banana bread batter into the loaf pan. Sprinkle with 3/4 of the cinnamon swirl mixture. Pour the rest of the batter on top and sprinkle with the rest of the cinnamon swirl mixture. Pat down with a spoon.
- Bake for 40-45 minutes or until a tooth pick comes out clean. Cool the banana bread for 15 minutes in the pan. Remove from the pan and cool completely on a plate.
- In a small bowl, make the maple glaze by combining the maple syrup, coconut cream and vanilla. Drizzle the glaze over the banana bread.
- Cover and store at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of pumpkin pie spice, you can make your own.
- Instead of olive oil, you can use avocado oil.
