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Paleo pumpkin banana bread recipe with swirls of cinnamon and coconut sugar.
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4.89 from 9 votes

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

A easy and delicious PaleoDairy-free, and Gluten-free pumpkin banana bread recipe full of cinnamon pumpkin spice coconut sugar swirls and topped with maple glaze.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 slices
Author: Dominique

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.

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.

Nutrition

Calories: 293kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 303mg | Potassium: 188mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3259IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg