Boy do I have a treat (literally) for you today. Banana bread is a staple in my life because it’s a hearty, carb-rich snack that also can have quite a bit of fat and protein in it. It’s great for rock climbing to keep me energized through the day. It’s also just a nice treat to have on hand.
This Cinnamon Chocolate Swirl Banana Bread recipe is from my friend George Bryant’s brand new book, The Paleo Kitchen: Finding Primal Joy in Modern Cooking, which you can now get on Amazon here. George is known for his decadent Paleo/Primal recipes at CivilizedCavemanCooking.com. This banana bread lives up to all of his decadent, delicious, creative standards.
It doesn’t contain any sweetener, so it’s great if you’re trying to be low carb. If you’re like me and seeking out carbs in your Paleo diet, if you want to make it sweeter, go ahead and add a little bit of honey ;)
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 or coconut oil, 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 or coconut oil
- 2 tablespoons ground cinnamon
- ½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips
- 1 tablespoon organic honey
1.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.
2. 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.
3. 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.
4. 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.
If you love this recipe and want more like it, check out his new book, The Paleo Kitchen: Finding Primal Joy in Modern Cooking, which is on Amazon here. I’ll be doing a full review on it in a week or so. Enjoy!
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