Caramel Swirl Banana Bread….the banana bread of all banana breads. Thick swirls of sweet, gooey caramel are layered into the moist banana bread to make for the most incredible bite. And guess what? It’s paleo! Yup, you heard me right. Paleo, refined-sugar free, and so dang delicious you would never in a million years guess it was true. Serve it up warm for a breakfast treat or yummy afternoon snack. You won’t be sorry!

Made using almond flour, coconut flour, eggs, avocado oil, ripe bananas, and maple syrup, the loaf is grain-free, dairy-free, and filled with wholesome and nutritious ingredients. The ripe bananas and maple syrup sweeten the bread without the need for refined sugar. This allows the loaf to be sweet but not toooo sweet. The avocado oil also helps to keep the bread nice and moist while adding healthy fats. Canola oil, who? We don’t need her.

Okay, but how is the caramel paleo friendly? You may be asking. Well, I’ll tell you how. It’s made using only 4 simple, paleo friendly ingredients: honey, coconut oil, vanilla, and almond butter. Melted together and then thickened in a pot on the stove, it’s so easy to make, and results in the perfect, thick, sticky caramel texture that we all know and love. It’s sweet and tastes just like regular caramel...but healthy-ish!

The caramel is layered in the dough to create luxurious swirls throughout the loaf. The generous layers make for a tasty caramel surprise in almost every bite. It’s truly amazing. The rich caramel flavors pair perfectly with banana in the bread, making for one epic loaf.

A little coconut sugar is sprinkled on top for a lightly sweetened and caramelized top crust that really is just the perfect finishing touch. I’m telling you, you won’t be able to look at your typical banana bread the same after this bad boy. It will make one awesome breakfast or brunch loaf that everyone in the fam will love!

If you do give this Caramel Swirl Banana Bread a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Caramel Swirl Banana Bread (Paleo)

Prep time: 20 minutes
Cook time: 60 - 65 minutes
Total time: 1 hour 25 minutes
Serves: 12

Ingredients

1 ¾ cup almond flour
½ cup coconut flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
3 large ripe bananas (the riper and mushier, the better)
3 eggs, room temperature
⅓ cup maple syrup
⅓ cup avocado oil
¼ tsp salt
1 tsp vanilla
2 tsp coconut sugar

For the caramel:

½ cup honey
¼ cup coconut oil
½ cup almond butter
1 tsp vanilla

Instructions

Preheat the oven to 350°F and grease a loaf pan with coconut oil or prep it with parchment paper. Set aside.
In a small saucepan, add the honey, coconut oil, almond butter, and vanilla. Bring to a boil over medium-high heat and then reduce to simmer, whisking frequently to avoid burning, until thickened and a caramel consistency is formed. Around 5-7 minutes. Once the desired consistency is reached, remove from heat and set aside to cool slightly while you make the batter.
In a bowl, add the almond flour, coconut flour, baking soda, baking powder, and cinnamon. Whisk together until well combined and set aside.
In a large bowl, mash the 3 bananas. Add the eggs, maple syrup, avocado oil, salt, and vanilla. Mix together until well combined and pretty smooth.
Add the dry ingredients to the wet and stir together until well combined.
Pour ⅓ of the batter into the loaf pan, creating a smooth, even base layer. Then, spoon a layer of caramel down the center of the loaf, careful so that it doesn’t touch the edges. Swirl into the base layer with a knife. Pour another ⅓ of the batter on top, covering the first caramel layer. Add another layer of caramel, swirling it in again. Then pour the remaining batter on top, covering the caramel and creating a smooth top layer. Note: you may not use all of the caramel in the loaf. Feel free to save it to spread on top of a slice!
Sprinkle the coconut sugar on top and then bake in the oven for 25 minutes. Cover with tented aluminum foil and then place back in the oven to bake for an additional 40 - 45 minutes, or until the center is set and a knife comes out pretty clean.
Let cool in the loaf pan for 10-15 minutes before turning out and placing on a cooling rack. Slice, serve, and enjoy!