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Paleo Banana Bread with Date Swirl

Natalie Eng | Naturally Natalie Eng
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert
Cuisine dairy-free, gluten-free, naturally sweetened, paleo
Servings 1 loaf



  • 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.