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Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free) | Perchance to Cook, www.perchancetocook.com
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4.67 from 3 votes

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