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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Hi Michele!
This recipe looks so yummy! I’m excited to try it out! I was wondering if I would be able to substitute other types of flour in place of coconut flour? (Such as almond flour or whole wheat flour?)
Thanks!
Hi! Subbing for coconut flour can be tricky with measurements since it’s so dense, but if you were to use almond flour, I’d go with 1 to 1 and 1/4 cups which is the amount I typically use in my almond flour banana breads. Since I haven’t baked with ww flour I couldn’t answer that one though.
Can we use frozen blueberries? I would assume so, but I am a newbie to GF baking. Thank you in advance!
Never mind! We couldn’t wait, haha. Frozen blueberries worked perfectly! This is excellent – thank you so much.
Just seeing this now – so glad it worked!
This looks fantastic, but isn’t coconut a nut?
Will it work if my bananas aren’t overripe? They are yellow but not brown at all.
Thanks
Unfortunately no, wait a few days and they’ll be perfect!
Turned out very yummy! Will make again
Do you know what the nutrition facts are? How many calories, and what are the macros? How many grams of protein, carbs and fat? Either per slice or the whole recipe. Thanks!
how many carbs per serving?
Have you ever made this and frozen it? Do you think it’ll turn out well or should i just wait to make it? Thank you!
Nope, I haven’t tried it so I’m not sure what the result would be! Coincidentally I have a loaf of it in my oven right now, the prep time is pretty quick so I’d say if you have the time, wait until you’re ready 🙂 If you wind up experimenting with freezing, let me know how it comes out.
I love Paleo Banana Blueberry Breakfast Bread. It is excellent. I like the texture of the bread it’s soft, moist and rich
Michele; Did you every try using LSA flour for this Paleo Banana Blueberry Breakfast Bread?
Nope I haven’t tried that, not sure of the measurement.
I have some very ripe bananas and am thinking of making this. Since bananas differ in size, can you tell me how much 2 small bananas would be in cups? Also, I’m thinking of making these as muffins, and was wondering how you would store these after making them.. how long will leftovers be good for, and could these be stored in the freezer? Thanks!
I’m actually not sure about the measurement in cups right now, as long as you don’t use large ones you should be fine. I typically store this loosely covered at room temp the first day, and then refrigerate afterwards, toasting to warm up.