Cinnamon Swirl Paleo Pumpkin Banana Bread (Gluten free, Dairy free)
Cinnamon Swirl Paleo Pumpkin Banana Bread recipe. A easy and delicious Paleo, Dairy-free, and Gluten-free pumpkin banana bread recipe full of cinnamon pumpkin spice coconut sugar swirls and topped with maple glaze.
This 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.
This recipe reminds me of Fall because it is FILLED with pumpkin pie spice.
Note: this post was originally published in 2020 and was updated in September, 2022.
The best gluten-free pumpkin banana bread!
If you love cinnamon, pumpkin spice and pumpkin baked goods, then you will love this almond flour based pumpkin banana bread. It is amazing with a cup of coffee or with some tea.
(Oh and you should definitely try my Pumpkin Olive Oil cake as well! It can be made with regular cream cheese or dairy-free cream cheese and it is SO good.)
This pumpkin banana bread is one of those recipes that is great to whip up before guests come over because then your house smells amazing. And then you have a delicious baked good ready and waiting for your guests.
- 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– I 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– I use canned pumpkin puree here but you could definitely use a homemade 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
- maple syrup– make sure to use real maple syrup and not a fake sugar 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.
How to make it:
To make this recipe, 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
Before making the batter, you’ll have to mash your bananas. Try using a potato masher to mash them. It makes things so much easier and you can mash them at any angle.
Then, you’ll mix the wet ingredients together in one bowl and the dry ones in another and then combine them.
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.
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.
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.
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.
Yes! All of the ingredients in this recipe make it naturally Paleo, Gluten-free, Grain-free, and Dairy-free.
Yes. Since there is nothing with wheat, barley, rye or oats in this recipe, it is gluten-free.
Store it covered at room temperature for up to 4 days.
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 I usually have double the cinnamon and nutmeg amounts to the rest of the spices.
By itself, topped with almond butter, topped with melted chocolate, with tea or coffee. The list goes on and on.
Other healthy 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!
This Gluten-free Pumpkin Banana Bread from Thyme and Joy is a moist and slightly sweet pumpkin banana bread that has the perfect texture! Yum!
Cinnamon Swirl Paleo Pumpkin Banana Bread (Gluten-free, Dairy-free)
Pumpkin Banana Bread Ingredients:
- 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.
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