With lots of natural sweetness and perfectly soft and moist texture, this healthy Banana Blueberry Breakfast Bread will make everyone in the family happy! Great for breakfast or a quick snack, it’s Paleo, nut free, grain free, oil free and dairy free.
I’m still surprised at how quickly recipes like this one disappear before I can even say “save me a sli-vah will ya?” Just kidding, that was a Jewish grandma joke and I won’t be saying things like that for at least another 35 years.
What I do say is “just have one piece so we can have some left tomorrow” but nope, doesn’t work. Quick breads, muffins, cookies, chocolate, and fudge are gone typically within a day of making them. It’s definitely a good sign – kids and husbands don’t just eat anything lying around – it has to be special. And by special I mean it has to be something that resembles non-Paleo food, bonus points if it also sort of tastes non-Paleo, too.
So, this yummy Banana Blueberry Breakfast Bread is long gone, not to return until I have a couple of overripe bananas, and let’s face it – I’ll probably use those to create another recipe. I’m not crying over these #foodbloggerproblems I’m just telling it as it is 🙂
In running news, I have a 10 mile run planned for today while the kids are in school, instead of my typical early morning weekend run. I haven’t run that late since the NYC marathon and it’s definitely not my favorite time, so we’ll see how it goes.
I used to be somewhat more open and flexible about the time I run (when the kids were little I went whenever it made sense, and that wasn’t usually early) but now I’m SO set on my early morning time that I start questioning whether it’s even possible for me to run later in the morning.
Strange, because I don’t feel like a completely different person 3 hours after my typical 6am time, but still, I imagine myself really struggling and hating it at 9am. I’d like to think of myself as Cinderella and when the clock strikes anything later than 6, I completely lose any running fitness I have. It totally makes sense now that I think of it that way, thanks Cinderella.
Back to this banana blueberry breakfast bread! This really is the perfect sort of snack for me, or even breakfast before a later morning run. I typically don’t eat before an early morning run because I’m not hungry at all, but there’s no way I’m going without food if I’m not running until 9am, nor do I really want a big breakfast hash before I run – sausage, potatoes, eggs and running are a recipe for a disastrous run!
So I’ll save my big breakfast hash for lunch (breakfast all day = awesome) and, um, well I wish now that I could eat this pre-run, but like I said, it’s gone. I’ll have to settle for a banana or plantains and scrambled eggs I think. And no coffee. Just another thing I hate about running later!
Banana Blueberry Breakfast Bread {Paleo & Nut Free}
Banana Blueberry Breakfast Bread {Paleo, Nut Free}
Ingredients
- 2 small overripe bananas mashed, about 3/4 cup mashed
- 3 large eggs
- 1/4 cup full fat coconut milk canned, blended prior to adding to the batter
- 1/2 tsp pure vanilla extract
- 2 tbsp pure maple syrup
- 2/3 cup + 1 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp fine grain sea salt
- 3/4 cup fresh blueberries
Instructions
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Preheat your oven to 350 degrees and line a medium loaf pan (8.5 x 4.5") with parchment paper (I recommend this over greasing the pan since it's a lot less messy this way!)
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In a large bowl, mash the bananas well and whisk in the eggs, coconut milk, vanilla, and maple syrup.
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In a smaller bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt.
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Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
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Fold in the blueberries, leaving a small handful to sprinkle over the top. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly, then sprinkle the remaning blueberries over the top.
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Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
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Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack** to cool completely. Wait about an hour before slicing.
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Enjoy!
Recipe Notes
*A larger loaf pan is fine too but won't be as full/high
** You can gently life the loaf out of the pan in the parchment paper to cool on the wire rack. Easy cleanup and the loaf stays put!
Nutrition
What I Used to Make my Paleo Blueberry Banana Breakfast Bread:
Want more Paleo quick breads and muffins? Try one of these!
Paleo Chocolate Chunk Banana Bread
Paleo Double Chocolate Banana Muffins
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this is basically just amazing fruit bread! OMG! you are genius! I bet it tastes amazing too
It’s kid friendly so in my book that means it’s good, or at least sweet 🙂
Wellll this looks AMAZING! My other half looooves banana bread so this is definitely getting made in our kitchen!
Awesome! Hope you guys like it!
i just found your blog, excited to browse around. I’m reading the comments on this article and finding a bit of humor in the struggle people have to find overripe bananas. My husband is a race director so we always have bananas in our freezer – left overs from races. Next time you run a race, stick around and ask for the left overs!
Welcome and hi! My husband actually coaches x-country every fall so I know what you mean about tons of extra bananas! We usually freeze them too and I’ll use them for smoothies for the kids 🙂
Hi ..i am making this tonight..do you know what the nutritional profile for this bread and a serving ?
No, I don’t calculate specific nutrition info for my recipes, sorry not to be of help here.
I’m amazed at how coconut flour can make some really tasty Paleo options… This looks SO good!
Yes, it’s great once you get the hang of measurements! Thanks!
Just wanted to share how delicious this recipe was! I pinned the recipe a week ago, but I was sceptic because coconut flour is such a moody flour, you never know how it’s go to act and it can make working with it a pain. But…this was amazing. I had an overload of ripe bananas, so I made two and this paleo one was the best. It tastes like good ol’ plain banana bread that I grew up, minus the white flour and excess sugar and replacd with all the good coconut fats 🙂 Thanks for the recipe, pinned to my tried and true board!
So glad to hear you loved it! Agree this recipe seems to work for everyone, Paleo or not 🙂
New to Paleo (just 3 months) and I have to say this is THE FIRST BREAD I’VE MADE THAT WAS AS GOOD AS PROMISED! Thank you. I’d about given up on baking Paleo but had over-ripe bananas and blueberries so thought I’d give it a try. I’m eating it warm now with ghee and it’s delicious. I have one thing I’d like to clarify/change. I think it needs a bit more salt. I did the “pinch” you call for. Could that be 1/8 tsp? I’d rather have it not salty enough than too salty. Thank you! Thank you! Thank you!
I’m so glad you liked it, yay!! As for the salt maybe generous pinch would be more fitting – I hear you 🙂
I’m throwing a baby shower this weekend and was planning on trying to make up this bread two days in advance (we’re getting new appliances the day before the shower, and I don’t want to be rushed). Do you think this would be fine at room temp for two days or would you suggest freezing it for a day? I realize that this bread rarely lasts two days in anyone’s house, but thought I’d ask. 😉 Thanks!
I’d like to know how to store this bread, too! Did you make it ahead of time for the shower? How did it turn out?
Is there anything I can substitute the coconut ingredients with, I’m allergic? It looks delicious and I want to make it!
I made this last week. It did not last more than 12 hours. I was lucky to get two slices before my husband and daughter demolished it. I’m going to make it again but replacing the blueberries (as I am out of them but have a bunch of ripe bananas) with EnjoyLife mini chocolate chips.
That’s awesome – happy to hear! I think choc chips would be incredible too 🙂
Could you use light coconut milk?