I don’t make a ton of baked goods anymore so when I do you know it’s one I’m truly obsessed with! This paleo cinnamon swirl pumpkin banana bread doubles as a perfect fall dessert AND a way to make your entire house smell like a fall candle. It’s seriously so good and you only need one bowl to make it which is key!

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CINNAMON SWIRL PALEO PUMPKIN BANANA BREAD

Recipe by Jenn Lueke

4.5 from 15 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

This cinnamon swirl paleo pumpkin banana bread will be your new go-to fall baked good! It’s so easy and you can make it in one bowl.

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Ingredients

BANANA BREAD
2 large or 3 small ripe bananas, mashed
1/3 cup maple syrup
2/3 cup pumpkin puree
2 eggs, beaten
1 tsp vanilla extract
2 cups almond flour
1/2 cup protein powder (can sub for more almond flour)
2 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
PUMPKIN CINNAMON SWIRL
1/3 cup coconut sugar
1 tbsp pumpkin pie spice

Directions

Preheat your oven to 350 degrees and either grease a loaf pan with oil or butter or line it with parchment paper.
In a large mixing bowl, mash the bananas and then add in the maple syrup, pumpkin, beaten eggs, and vanilla extract. Mix well to incorporate, then add the almond flour, protein powder, pumpkin pie spice, baking soda, and salt.
Mix until just combined, then transfer half of the mixture to the loaf pan.
Make the pumpkin cinnamon sugar mix by whisking together the coconut sugar and pumpkin pie spice. Sprinkle all but ~2 tbsp of the mix on top of the batter in the pan.
Add the rest of the mix to the loaf pan, spreading evenly so it has a flat top, then sprinkle on the rest of the pumpkin cinnamon sugar.
Transfer to the oven and bake for 45-55 minutes, until a toothpick comes out clean. Let cool completely before removing from the loaf pan, then slice into ~8 slices and enjoy.