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
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.
Cinnamon Chocolate Swirl Banana Bread
Yield: 1 (9-by-5-inch/23-by-12-cm) loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
For the banana bread:
- 4 medium bananas (about 1 pound/455 grams)
- 4 eggs
- ¼ cup (½ stick/50 grams) grass fed butter, melted*
- ½ cup (125 grams) almond butter
- ½ cup (60 grams) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
For the swirl:
- 2 tablespoons grass-fed butter*
- 2 tablespoons ground cinnamon
- ½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips
- 1 tablespoon organic honey
Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
*NOTE: to make this dairy-free, you can try substituting melted coconut oil in the bread and coconut butter for the swirl.
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