Pumpkin Cinnamon Swirl Banana Bread recipe. A delicious gluten-free pumpkin banana bread with swirls of pumpkin pie spiced cinnamon coconut sugar goodness and subtle hints of pumpkin.

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

This Fall healthy pumpkin banana bread is AMAZING. It has a subtle hint of pumpkin, is laced with swirls of pumpkin pie spiced cinnamon coconut sugar, and is topped in a delicious maple glaze.

Just wow!

This pumpkin banana bread recipe is legit FILLED with pumpkin pie spice and I am here for it!

It’s honestly my favorite Fall pumpkin banana bread. It is amazing with a cup of coffee or with some tea.

It’s one of those recipes that is great to whip up before guests come over because then your house smells amazing, and you have a delicious healthier snack / baked good ready and waiting for your guests.

I couldn’t love everything going on in this pumpkin cinnamon swirl banana bread anymore if I tried.

The flavors are just so on point. This pumpkin banana bread recipe is a must make during the Fall.

The ingredients are great as well.

Ingredients needed to make this Paleo Pumpkin Cinnamon Swirl Banana Bread:

  • blanched almond flour– this flour is more refined and works better in baking
  • tapioca flour
  • coconut flour
  • baking soda
  • salt
  • cinnamon
  • pumpkin pie spice
  • coconut sugar– you could also use maple sugar
  • olive oil
  • eggs
  • ripe bananas
  • pumpkin puree– I use canned pumpkin puree here but you could definitely use a homemade one
  • vanilla extract
  • coconut cream
  • maple syrup

Note: make sure to use a coconut cream brand that you like the taste of. I’m very picky with mine because I don’t like when it tastes like sunscreen. Savoy is my favorite brand.

Note: you could also use coconut milk or almond milk if that works better for you, it just has a thinner consistency.

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Tips on how to make this Paleo gluten-free pumpkin banana bread::

You need to make the pumpkin banana bread batter, the cinnamon swirl, and the maple glaze separately.

Part 1- Make the Pumpkin Banana Bread Batter

To make the banana bread batter, you mix together all of the flours (almond flour, tapioca flour, coconut flour), the baking soda, salt, cinnamon and pumpkin pie spice.

Then in another bowl you mix together the coconut sugar, olive oil, eggs, mashed banana, pumpkin puree, and vanilla together.

After that, you mix the dry ingredients into the wet ingredients and mix.

Part 2- Make the Cinnamon Swirl

To make the cinnamon swirl, all you have to do is mix some coconut sugar, cinnamon and pumpkin pie spice together.

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Part 3- Layer and Bake

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.

Pat the cinnamon swirl that is on top with a spoon.

Then bake the pumpkin spice banana bread for 40-45 minutes, until it is golden and a toothpick comes out clean.

Part 4- Drizzle with Maple Glaze

While you are letting the banana bread cool, 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.

And that is it! Your healthy pumpkin banana bread is done!

It is wonderful with a cup of tea or as a snack topped with almond butter.

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com

Other healthier banana breads you may enjoy:

This Sunflower Seed Butter and Chocolate Chip Banana Bread is a favorite of mine. Sunflower seed butter and chocolate were meant to be together. It’s a treat in banana bread form!

I love this Paleo Carrot Cake Banana Bread (GF)! It has all the great flavor of carrot cake but mixed with banana bread. SO yum!

This Healthy Moist Banana Bread by Gimme Delicious is made without sugar or butter!

A delicious grain-free banana bread with swirls of pumpkin pie spiced cinnamon coconut sugar goodness and subtle hints of pumpkin.

Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free)

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

Pumpkin Banana Bread Ingredients:

Cinnamon Swirl Ingredients:

Maple Glaze Ingredients:

Instructions

  • Preheat oven to 350°F. Grease a 9 in × 5 in loaf pan with your choice of cooking spray. (I 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.
Course: Dessert
Cuisine: American
Keyword: pumpkin cinnamon swirl banana bread
Author: Dominique | Perchance to Cook