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paleo gluten free dairy free healthy cinnamon roll banana bread snack cake

Paleo Cinnamon Roll Banana Bread Snack Cake

This cinnamon roll banana bread snack cake is paleo, gluten-free, dairy-free, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 ripe bananas mashed
  • 2 eggs
  • ¼ cup coconut oil melted
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cup almond flour
  • ¼ cup tapioca flour can sub arrowroot flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
For the cinnamon swirl:
  • 1 tablespoon cinnamon
  • 3 tablespoon coconut sugar
  • 1 tablespoon coconut oil softened
For the optional icing (not paleo):
  • ½ cup powdered sugar
  • water to thin
For a paleo icing:
  • ⅓ cup melted coconut butter
  • 1 tablespoon maple syrup

Method
 

  1. Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
  2. In a bowl, mix together all of the banana bread ingredients until you have a smooth batter.
  3. In a separate bowl, mix together the cinnamon swirl mixture using your fingers to mush it all together.
  4. Spread half of the batter into the prepared pan. Sprinkle and spread the cinnamon sugar mixture on top. Top with the remaining batter.
  5. Bake for about 35-45 minutes (depending on your oven) or until a toothpick comes out clean. Let cool before slicing, adding optional icing drizzle, and enjoying!