Paleo Cinnamon Swirl Banana Bread

Since becoming pregnant I have been a baking machine as far as sweet breads go. I usually am fine without these types of things since going wheat free, but I am craving having something to really sink my teeth into now. Good thing paleo breads such as this one are a great option for a snack or with some eggs for breakfast. It is made with protein and healthy fat filled almond flour and has no additional sweeteners of any kind! Plus it has a cinnamon swirl.... so basically I want to eat it for every meal.

This bread has also been very welcome because it is winter and I enjoy baking and having my oven on. This Sunday we had our biggest snow yet- about 8 inches. It was beautiful. Then yesterday the sun came out, the temperature went up and a lot of it melted. We were able to take the dog for two walks- beautiful, perfect Colorado weather!

 

PALEO CINNAMON SWIRL BANANA BREAD

Makes: 1 loaf

 

2 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

2 tsp ground cinnamon

1/4 cup organic unsalted grass fed butter or coconut oil, melted

2 eggs

1 1/2 cups mashed ripe banana (4 small or 3 large bananas)

 

For the Swirl:

1 Tbs cinnamon

1 Tbs maple syrup

1 Tbs melted butter or coconut oil

 

1. Preheat oven to 350 degrees.

2. Place dry ingredients for the bread in a large bowl. Stir. Add butter, eggs and banana. Stir to combine.

3. Grease a regular size loaf pan with coconut oil. Pour batter into pan.

4. In a small bowl, combine swirl ingredients.

5. Spoon swirl mixture over the top of the batter. Using a knife, swirl topping into batter.

6. Bake at 350 degrees for 45-50 minutes, checking for doneness by inserting a toothpick into the center of the bread. It should come out clean.