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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Just made this recipe and it is delicious!
Glad you liked it!
Hey not sure if this was answered before. I have enough bananas to make two loaves and was wondering if this bread can be stored long term in the freezer. Anyone who has tried this let me know how this worked out. thanks.
by the way, I have made this recipe and it is perfect for a quick morning breakfast.
Glad you like it! I’ve never made this one ahead of time so not sure how it freezes.
The comment on May 26 is a spambot; I’d delete that comment if I were you. It’s been autoposted to >48,000 sites. The language on the blog is somewhat broken English, so I’d suspect it’s a Russian or Ukranian software product.
I just made this loaf for the first time and subbed coconut cream for the milk (can I borrow a quarter cup of coconut milk?), and it worked fine. Cooking time was a bit less in a dark metal 9″ x 5″ pan, about 45 minutes. Next time I’ll try it with fresh cranberries once they’re in stores… VERY SOON! I got a little bit of bench rise but not much oven rise, even though I used Argo double-acting baking powder.
Since people always ask, here’s the nutrition breakdown using 10 slices per loaf in JPEG images, right-click and SAVE: imgur.com/QZeO94q
While I’m at it, instead of wasting various author’s time and patience by endlessly asking for nutritional info that they don’t want to mess with, BOOKMARK THIS and run it yourself: nutritionix.com/natural-demo It’s pretty simple, even for those of you with Short Attention Span Disorder. I literally just dropped her recipe into it and ran it with 10 slices. It’s as accurate as any of them are without specifying exact brands of ingredients. Here’s the link to the version I made with coconut cream: preview.tinyurl.com/y93z5ynk (this link pre-populates the ingredients)
Breads USUALLY freeze OK, but your mileage may vary. I don’t expect this to last long enough to require freezing. 😉
This is the third time I’ve made your Banana Blueberry bread. It’s the closest thing I’ve found to what my mom used to make, so it’s near and dear to my heart (needs a hint of orange juice…) I still haven’t found an 8×4 pan except for Amazon or a cheezy all-shiny-aluminum pan at Walmart, so this last pass I ran the quantities up to 150% (2 small bananas becomes 3, 1/2 cup becomes 3/4 cup, etc.) and it perfectly filled a 9×5 pan a little taller than what you show in your photos. I needed to bake it an extra 5 minutes to get the center done, but it worked out great! Here’s the quantities I used:
3 small or 2 large overripe bananas
4 large eggs
1/3 cup full-fat coconut milk, canned, blended before adding to the batter
3/4 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
3 tbsp pure maple syrup
1 cup coconut flour
4 tbsp tapioca flour
3/4 tsp baking soda
2 tsp double-acting baking powder (aluminum-free) – I boosted this a lot and added 1 gram ascorbic acid
1/4 tsp fine grain sea salt
1 cup fresh blueberries or cranberries (’tis the season…)
(Mom would have added ~1/3 cup chopped walnuts, and swapped some of the coconut milk for fresh-squeezed orange juice)
Hi! I have a nut allergy and I’m not sure if coconut is one but I’m allergic to coconut too! Anything from a tree with cores or seeds is a no no for me. I always have a issue with these types of flours. Would oatmeal flour do the trick?
Hi! I’m not sure oat flour would sub in here since coconut flour has such different properties unfortunately. Have you tried cassava flour? It’s both grain free and completely nut/seed/coconut free!
Can I make the batter up the night before in store in the fridge and pop in the oven in the morning?
Yes, that should work well 🙂
This looks so good. Can i use lite coconut milk?
Looks good. Is this bread low carb and low sugar?
Made it today – perfect! thank you for sharing!
I am new to Paleo and tried a couple other recipes with coconut flour – yours was the first which actually worked. As you said coconut flour absorbs a lot liquid and it was a problem before. You figured perfect ratio
Just made this and my bread came
Out really too moist – even with some extra time in the oven. Wonder if my bananas were too big…
so good we all love it We LOVE all your baking!
I’m thrilled you love this!