Chocolate Cinnamon Swirl – or other variations

So – to be honest the chocolate cinnamon swirl is kind of optional. You can absolutely leave it out and you will still end up with a totally delicious banana bread. You can also just throw in a few chocolate chips, maybe some raisins or mixed nuts and call it a day. All of those options would absolutely be easier and still good.

BUT if you’re a total sucker for all things cinnamon and swirly – the extra five minutes here will be worth it!

All you need to do is melt a little chocolate and then mix in some cinnamon + sugar (photo 5). Make sure that you melt the chocolate on it’s own before adding anything else so it doesn’t burn.

The final mixture will be a little bit grainy looking/feeling from the coconut sugar (photo 6) and that is no problem at all – no need to mix until it melts in or anything.

Frequently Asked Questions:

How should I store this paleo banana bread?

• • This keeps best when stored in an airtight container in the fridge.

How long does it last?

• Store in the fridge it can keep about 5-6 days.

Can you freeze it?

• Yes! Wrap it up as tightly as you can in plastic wrap, add it to a large ziplock bag and store in the freezer for up to three months. To defrost just let it thaw out in the fridge over night.

Can I use different flours?

• I haven’t tried this particular recipe using any other flour blenders however I have had a lot of success recently using tapioca flour in place of almond flour in very similar recipes. I do think a 1:1 sub would work here but I don’t have any recommendations for subbing out the coconut flour.

Can I make this without the eggs?

• I don’t have any recommendations on how to make this particular recipe egg free. If you’re interested in an egg free banana bread you can try this Chickpea Flour Banana Bread (not paleo) or look to this paleo + vegan coconut flour cake for a general egg free cake.

And that’s it! Soft, moist, delicious banana bread. Time to get baking!

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Yield: 10 slices

Paleo Chocolate & Cinnamon Banana Bread

5.0 Stars (7 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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Soft and moist Paleo Banana Bread with a simple, chocolate-cinnamon swirl | Made a blend of coconut and almond flour and naturally sweetened with honey or maple syrup. | Gluten Free + Paleo 

Ingredients

Bread

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• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 cup honey, or maple syrup
• 1/2 cup coconut oil, melted & cooled
• 1 teaspoon apple cider vinegar
• 3 mashed ripe bananas, about 1 1/2 cups - the darker/spottier the better
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Chocolate Cinnamon

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• 1/4 cup dark chocolate chips or semisweet chocolate
• 2 tablespoons coconut sugar
• 1 tablespoon cinnamon
• 1 teaspoon coconut oil

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Banana Bread

1. Preheat your oven to 350°F/180°C. Grease or line a 9x5 inch loaf pan and set aside.
2. Beat the eggs in a medium sized bowl. Add the vanilla, vinegar, honey and the oil to the eggs, mixing thoroughly. Stir in the mashed bananas. 
3. Mix the dry ingredients together in a small bowl, sifting to remove any clumps. Pour the dry ingredients to the wet and mix until well combined. Your batter may be a little lumpy from the bananas. 

Chocolate Cinnamon Swirl

1. Place the chocolate in a heat safe bowl and heat at 15 second increments to melt the chocolate - make sure to stir in between heating. 
2. Once melted stir in the coconut sugar, cinnamon and coconut oil until fully combined. The mixture may seem a little grainy thanks to the coconut sugar.
3. Pour half of the batter into your prepared load tin. Dollop the melted chocolate + cinnamon mixture over the top of the batter. Use a knife to drag through the chocolate mixture to create swirl patters. Pour the remaining half of the batter over the chocolate swirl and repeat with the swirl process.
4. Place in the oven and bake for 40-45 minutes or until cooked through.
5. Let cool about 10 minutes before slicing and serving. Enjoy!

Notes

Variations:

• You can make this without the chocolate cinnamon swirl
• Add chocolate chunks
• Add mixed nuts
• Add raisins

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F.A.Q's

How should I store it?

• This keeps best when stored in an airtight container in the fridge.

How long does it last?

• Store in the fridge it can keep about 5-6 days.

Can you freeze it?

• Yes! Wrap it up as tightly as you can in plastic wrap, add it to a large ziplock bag and store in the freezer for up to three months. To defrost just let it thaw out in the fridge over night. 

Can I use different flours?

• I haven't tried this particular recipe using any other flour blenders however I have had a lot of success recently using tapioca flour in place of almond flour in very similar recipes. I do think a 1:1 sub would work here but I don't have any recommendations for subbing out the coconut flour. 

Can I make this without the eggs?

• I don't have any recommendations on how to make this particular recipe egg free. If you're interested in an egg free banana bread you can try this Chickpea Flour Banana Bread (not paleo) or look to this paleo + vegan coconut flour cake for a general egg free cake. 

Nutrition Information:

Yield:

10

Serving Size:

slice
Amount Per Serving: Calories: 272Saturated Fat: 12gCholesterol: 65mgSodium: 215mgCarbohydrates: 25gFiber: 4gSugar: 15gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Quick Breads Cuisine: American