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Banana Blueberry Breakfast Bread {Paleo, Nut Free}

Banana Blueberry Breakfast Bread with tons of natural sweetness and the perfect soft moist texture. It's Paleo, nut free, grain free, oil free and dairy free.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast/Treat/Snack
Cuisine: Paleo and Nut Free
Servings: 10 slices

Ingredients

Instructions

  1. 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!)

  2. In a large bowl, mash the bananas well and whisk in the eggs, coconut milk, vanilla, and maple syrup.

  3. In a smaller bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt.

  4. Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
  5. 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.

  6. 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.

  7. 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.

  8. 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

Calories: 149kcal
Carbohydrates: 22g
Protein: 5g
Fat: 5g
Saturated Fat: 4g
Cholesterol: 49mg
Sodium: 149mg
Potassium: 171mg
Fiber: 7g
Sugar: 7g
Vitamin A: 90IU
Vitamin C: 2.8mg
Calcium: 35mg
Iron: 1mg