Chocolate Swirl Pumpkin Paleo Banana Bread

  1. Preheat oven to 350°F.
  2. Line a small (8×4 inch) loaf pan with parchment paper and set aside.
  3. In a bowl combine the almond flour, coconut flour, baking powder, cinnamon, pumpkin pie spice and pinch of sat. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft.
  5. Add the eggs, honey and vanilla extract and beat until pale and fluffy, about 4-5 minutes.
  6. Add the coconut oil and pumpkin puree and beat to combine.
  7. Reduce speed to low and add the almond flour mixture.
  8. Mix until well combined.
  9. Transfer a half of the batter to a medium bowl.
  10. Add the melted chocolate and mix until well combined.
  11. In the prepared pan, spoon the chocolate batter and the plain batter together one spoonful at a time, alternating the flavors.
  12. Using a skewer, swirl the batter to create a marbled effect.
  13. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  14. Remove from the oven.
  15. Place the banana bread on a cooling rack and allow it to cool completely before slicing.
Serving Size







26.2 g


15.5 g


8.4 g


5.7 g

Calories 321 kcal
Potassium 381 mg
Vitamin A 207.5 µg
Vitamin C 3.2 mg
Folic Acid (B9) 12.6 µg
Sodium 89 mg

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