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Cinnamon Swirl Banana Bread Recipe

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This recipe for Cinnamon Swirl Banana Bread, by , is from Tasty and Easy Paleo Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kari Hamilton


For the Banana Bread:

4 medium bananas
4 large eggs
1/4 c butter, ghee, melted
1/2 c almond butter
1/2 c coconut flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
Pinch of salt

For the swirl:

2 tbsp butter or ghee
2 tbsp cinnamon
1/2 c chocolate chips
1 t so honey

Preheat the oven to 350F. Grease a 9x5 inch loaf pan and line with parchment paper. Combine bananas, ghee, eggs and almond butter in a food processor or mixing bowl until the ingredients are well blended. Add the coconut flour, baking powder, baking soda, vanilla and salt and continue to mix until all the ingredients are well combined. In a double broiler over medium-low heat, mix together the swirl ingredients. Heat, stirring often until the chocolate is melted. Pour the bread batter into a prepared pan. Spread it out evenly. Pour the swirl directly ontop of the banana batter. Use a knife to swirl the chocolate throughout the loaf. Bake for 45 min or until the toothpick comes out clean. Let cool in the pan on a cooking rack for 15 min.

Copyright The Paleo Kitchen

Personal Notes:
Personal Notes:
Make sure the swirl is fully incorporated or that area will be too strong and burn.




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