George and Juli’s Paleo Cinnamon Chocolate Swirl Banana Bread

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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.

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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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11 Responses

  1. Courtney F says:

    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!!

    • tastyyummies says:

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

  2. Jennie says:

    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?

    • tastyyummies says:

      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.

  3. donna says:

    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

  4. Hemming says:

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

  5. Kim says:

    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)

    • tastyyummies says:

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

  6. Tiffany says:

    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…

  7. Joy says:

    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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