George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread

by Beth @ Tasty Yummies

Chocolate Cinnamon Swirl Banana Bread

Today, I am super excited to be sharing this delicious Paleo Chocolate Cinnamon Swirl Banana Bread recipe from George Bryant of Civilized Caveman Creations and Juli Bauer of PaleOMG, two paleo blogger powerhouses. This recipe comes from their soon-to-be-released collaborative cookbook The Paleo Kitchen.

Whether you are a full blown paleo eater or just a real-food eating gluten-free chick like me who is mindful of the amount of grains she consumes, I am 100% certain that The Paleo Kitchen is going to be an amazing addition to your kitchen. Besides the beautifully created, unique flavor combinations in the over 100 brand new recipes, this book is also chock full of beautiful photography, tips, tricks and other anecdotes to inspire you.

Here are just some of the amazing recipes you will find in The Paleo Kitchen:

·         Sage and Shallot Delicata Squash Soup
·         Citrus Mint Sugar Salad
·         Blackberry Lavender Muffins
·         Banana Chip French Toast
·         Creamy Seafood Risotto
·         Pepper Crusted Prime Rib
·         Asian Marinated Bacon-wrapped Asparagus
·         Spinach and Artichoke Stuffed Portabella Mushrooms
·         Blueberry Cheesecake
·         Lime Pound Cake with Coconut Lime Frosting

The Paleo Kitchen


Enjoy this delectable grain-free banana bread recipe and pre-order your copy of this incredible book The Paleo Kitchen, now. Plus, look for my full review here on the site, very soon.

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

{ 11 comments… read them below or add one }

1 Courtney F May 18, 2014 at 6:25 pm

Wow girl, thanks for sharing a recipe … Have you made this yet? The swirl concoction seems pretty bad-ass!! Looking forward to your review of the book!!


2 tastyyummies May 21, 2014 at 5:15 pm

No problem Courtney, my pleasure. I haven’t made it yet, myself, but I cannot wait. I know that swirl looks amazing right?


3 Jennie May 19, 2014 at 11:10 am

I made this today and it was delicious! Great recipe! Would you suggest storing this in the refrigerator or pantry for a few days until it gets eaten?


4 tastyyummies May 21, 2014 at 5:17 pm

Yay Jennie. I am so glad you enjoyed it. I personally find that storing grain-free baked goods works best in the fridge, they are less soggy that way. I will check with George and Juli on this one and see what they suggest, too.


5 donna May 22, 2014 at 12:11 pm

h I I can’t have eggs I have food allergies for eggs. can I still make this without eggs ?? what would I substitute it with


6 Hemming May 22, 2014 at 12:27 pm

Do you know if the consistency is like that of a traditional cinnamon roll/bread?


7 Kim May 27, 2014 at 6:45 am

Mine was pretty dense and moist instead of light and airy.


8 Kim May 27, 2014 at 6:40 am

This bread… oh, this bread! I brought it to a BBQ yesterday and, truth be told, I was a little nervous. I sat the bread down the the rest of the desserts (cakes, brownies, cookies, etc), none of which were paleo. I had SO many people come up to me asking about the bread and wanting the recipe. It was a huge success.

(I also want to note that I ran out of coconut flour mid-assembly so I used some tapioca starch and it worked fine)


9 tastyyummies May 29, 2014 at 6:42 pm

Kim, that’s great to hear that everyone liked it. Thanks for sharing and thanks for sharing the substitution tip, too!


10 Tiffany May 27, 2014 at 12:13 pm

I was just browning some bananas for some muffins when I saw this! Im curious if sunbutter would sub for almond butter and if they would need more or less bake time as muffins…


11 Joy January 26, 2015 at 10:55 pm

i made this bread, and it was pretty yummy… Though my batter was so thin that the chocolate part fell straight to the bottom and couldn’t be swirled into the top? Did anyone else have this problem? I blended my banana batter in the food processor; so I’m guessing maybe if I mashed it all and mixed by hand it would be lumped / able to hold up the chocolate portion? Otherwise, it was still pretty tasty and a great recipe to use up lots of bananas.


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