Preheat your oven to 350 degrees F. Make sure it’s fully heated before you put your bread in; this will help it bake evenly.
Line a 9” x 5” loaf pan with parchment paper. This will prevent the bread from sticking and make it easy to remove once it’s baked.
In a blender, add the 3 large ripe bananas, 2 eggs, 2 tbsp pure maple syrup, and ¼ cup coconut oil, and blend until smooth. If you don’t have a blender, you can mash the bananas in a bowl and mix the ingredients by hand.
In a separate bowl, combine the 2 cups almond flour, ⅓ cup tapioca flour, 1 ½ tsp baking powder, ½ tsp sea salt, and 1.5 tbsp ground cinnamon. Whisk together to ensure everything is well mixed.
Gradually add the dry ingredients to the wet mixture in the blender, blending until just combined. Be careful not to overmix, as this can make the bread tough.
In a bowl, stir together the chopped walnuts and any remaining cinnamon sugar mixture for the swirl until well combined. This will create a lovely texture and flavor contrast.
Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon swirl mixture over the top.
Pour the remaining batter over the cinnamon swirl layer, smoothing it out with a spatula.
Sprinkle the remaining cinnamon swirl mixture on top and gently swirl it with a knife to create a marbled effect.
Bake in the preheated oven for 45 minutes. After that, cover the pan with aluminum foil and bake for an additional 15 to 20 minutes. You want the center to reach an internal temperature of at least 190 degrees F.
Once baked, remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps it set properly.
Slice and serve your Paleo Cinnamon Swirl Banana Bread at room temperature. Enjoy it plain or with a spread of your choice!
