Apple Cinnamon Banana Bread with Salted Peanut Butter Caramel

If you think that my Paleo Banana Bread is good (which I guess you all do since it’s one of the top recipes on my site) then you’re going to LOVE LOVE LOVE this version!

Take my everyday basic banana bread filled with the creamy mashed bananas, warming cinnamon, and the hearty texture of nut flour and then add in sweet applesauce and silky maple syrup to make the most delectable of breads. Oh but that’s not all…then, drizzle the most decadent peanut butter caramel sauce all over the top.

Is your mouth watering yet?

I know, I know, you’re probably like, “This sounds way too complicated!” and “How unhealthy is this?”. Well, I’d like to proudly (and in THHY fashion) share that this bread is not only the EASIEST to make (caramel sauce included!) but it’s grain-free, refined sugar-free, and dairy-free! So, there’s no junk, no unnecessary fats or sugars, and no guilt what so ever. This bread is perfect for breakfast or snacking anytime of day!

I hope you love this one as much as I do!



Apple Cinnamon Banana Bread with Salted Peanut Butter Caramel

Author: The Hungry Happy Mama


Makes: 1 loaf

Prep time: 10 minutes

Bake time: 45 minutes


Apple Cinnamon Banana Bread

  • 2 large ripe bananas
  • 1/2 c unsweetened applesauce
  • 3 large eggs
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 2 c almond flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Caramel Sauce

  • 2 tbsp creamy peanut butter
  • 2 tbsp maple syrup
  • 1/3 c unsweetened almond milk
  • pinch sea salt


  1. Preheat the oven to 325F. Lightly spray or grease a 9×5 inch loaf pan and set aside.
  2. In a large bowl, mash the bananas using a fork until most of the clumps are removed.
  3. Add the applesauce, eggs, maple syrup, and vanilla and whisk until well combined.
  4. Add the almond flour, cinnamon, baking soda, and sea salt and mix again until all of the ingredients are thoroughly incorporated.
  5. Pour the batter into the prepared loaf pan and tap the pan on a hard surface to level the mixture and remove access air pockets.
  6. Bake for 45 minutes and/or until golden brown and a toothpick inserted into the center comes out clean.
  7. In the meantime, prepare the caramel sauce by bringing the peanut butter and maple syrup in a non-stick saucepan to a low boil over medium-high heat. Whisk frequently.
  8. When bubbles begin to form add in the almond milk and sea salt and continue whisking until the mixture thickens, about 5 minutes.
  9. When the bread is ready allow the pan to cool before slicing.
  10. Serve the sliced bread topped with a drizzle of the caramel sauce.


Storing: The bread will last for up to 5 days in the fridge in a tightly sealed container or freeze for a longer shelf life. If you have any leftover caramel sauce you can store it in a mason jar in the fridge. The sauce will thicken once cold so you can warm in a saucepan to soften.


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