Light, moist paleo banana bread with the perfect amount of sweetness and cinnamon. Plus, a hint of decadence from a date paste swirl. Gluten-free, dairy-free, and naturally sweetened.
Sometimes I go a little crazy with the 19 cent bananas at Trader Joe’s and don’t end up using nearly as many as I think I will when I’m buying them and am left with a bunch of bananas going bad on me.
Usually when I see my bananas ripening too quickly, I’ll peel them and freeze them for smoothies, orrrr, I’ll make banana bread:)
This time around, I was definitely in the mood to bake, so I knew banana bread was going to happen, but I wanted to try something I’ve never done before. I love the way swirl banana breads looked, so I figured I would play around with a swirl…well, I also had a jar of Dafero date spread in my pantry from the SXSW Wellness Expo, and thus, my idea to make a banana bread with a date paste swirl.
If you saw my recipe for Tahini and Sea Salt Chocolate Covered Dates, you know I love dates.
If you don’t have any date paste or don’t want to buy a jar of it, no worries, you can also easily make your own date spread by blending together 16 pitted medjool dates with about a 1/2 cup of hot water.
This paleo banana bread is not only healthy, but so decadent and perfectly sweet. Enjoy!
Paleo Banana Bread with Date Swirl
- 2 c. Almond flour
- 3 Eggs
- 3 Ripe bananas
- 1 tsp. Vanilla extract
- 1 tsp. Cinnamon
- 1/4 c. Maple syrup
- 1/4 tsp. Pink Himalayan Salt
- 1 tsp. Baking soda
- 4 tbsp. Date Paste (I used Dafero, but if you don't have date paste you can also blend 16 pitted medjool dates)
- Coconut oil to grease the pan
- Walnuts (Optional for topping)
- Preheat oven to 350 degrees.
- Line a bread loaf pan with parchment paper, with the parchment paper hanging a little over the sides.
- Peel and mash the bananas in a medium bowl. Whisk in the eggs, maple syrup, cinnamon, and vanilla.
- Stir in the almond flour, Himalayan salt, and baking soda until smooth.
- Pour the batter into the pan and spoon tablespoons of the date paste in several spots, swirling it into the batter with a knife. (Tip: so you don't have to keep cleaning your spoon, first put a few dollops of date spread on the batter, then use a knife to swirl them all at once).
- Tap the pan on the counter to settle the batter.
- Optional to top with chopped walnuts.
- Bake for 50-55 minutes or until a knife comes out clean.
- Using the hanging parchment paper, transfer the banana bread onto a cooling rack to cool completely.
Questions? Comments? I’d love to know what you think! If you liked this paleo banana bread recipe, please be sure to give it a 5 star rating in the comments below:)