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I am the only one who grew up eating the Pillsbury cinnamon swirl quick bread? That stuff just reminds me of my childhood and I got the urge with all the Christmas spirit happening to make my own cinnamon swirl bread… with a healthier take. This bread is completely paleo, gluten-free and dairy-free but sacrifices no flavor! I actually couldn’t stop eating this loaf and it was gone way too quickly. It’s perfect for a cozy winter morning and it’s so easy to make!

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Here’s what you’ll need:

• 1.5 cups almond flour
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt 
• 1/2 cup almond butter
• 3 ripe bananas 
• 2 eggs 
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1.5 tbsp cinnamon
• 1/3 cup coconut sugar

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CINNAMON SWIRL QUICK BREAD

Ingredients: 

• 1.5 cups almond flour
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt 
• 1/2 cup almond butter
• 3 ripe bananas 
• 2 eggs 
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1.5 tbsp cinnamon
• 1/3 cup coconut sugar 

Instructions: 

1. Preheat oven to 350 degrees. Grease a bread pan with coconut oil and set aside. 
2. In a large bowl, combine the dries (almond flour, coconut flour, cinnamon, baking powder and salt) and whisk together. 
3. In a medium sized bowl, mash the 3 bananas until there are no big pieces. Add in the almond butter, eggs, maple syrup and coconut oil and mix. Pour the wet ingredients into the dries and mix until incorporated. 
4. In a small bowl, whisk together the cinnamon and coconut sugar. 
5. Pour half of the mix into the bread pan and spread it evenly. Cover the layer of bread mix with all of the cinnamon sugar mix. Top it off with the rest of the bread mix, spread evenly. 
6. Bake for 35-45 minutes, until a toothpick comes out clean. Let cool and cut into 10-12 even slices. Keep refrigerated for up to five days… if it lasts that long!

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