This coffee swirl banana bread is a coffee lover's dream! This loaf is made with the simplest ingredients while also being so delicious. This banana bread is paleo, gluten-free, dairy-free, refined sugar-free, and so tasty!
This loaf was inspired by my cinnamon roll banana bread! I love to make a loaf of this and pair it with my paleo and vegan monkey bread muffins and gluten-free sourdough pancakes.
Ingredients
Here are the ingredients you'll need:
- ripe bananas
- eggs
- coconut oil
- maple syrup
- almond flour
- tapioca flour
- cinnamon
- coconut sugar
- instant coffee
See recipe card for quantities.
Storage
Store in the fridge for up to 4 days!
Top tip
Make sure your baking soda and baking powder are not expired so that your loaf can rise properly!
FAQ
Can I use a different flour?
I have only tried this recipe with almond flour and can't guarantee it'll work with any other flours.
Can I substitute the tapioca flour?
You can sub arrowroot flour.
Paleo Coffee Swirl Banana Bread
This coffee swirl banana bread is paleo, gluten-free, dairy-free, refined sugar-free, and oh so delicious!
Ingredients
Method
- Preheat oven to 350℉ and line a loaf pan with parchment paper.
- In a bowl, combine all of the banana bread ingredients until you have a smooth batter.
- In a separate bowl, mix together the coffee swirl ingredients. Spread half of the banana bread batter into the prepared pan, sprinkle the coffee swirl evenly over top and use a toothpick or butter knife to swirl it in. Add the remaining banana bread batter on top.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool completely before slicing and enjoying!
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