• baking / bananabread / breakfast / dairyfree / glutenfree / grainfree / paleo / snacks / vegetarian

    Paleo Blueberry Banana Breakfast Bread

    Paleo Blueberry Banana Breakfast Bread made with 8 ingredientsPaleo Blueberry Banana Breakfast Bread by rachLmansfield

    Yes, another banana bread recipe in the family.

    I wasn’t joking on Instagram when I said I was contemplating making a blog centered around banana bread. Because not only is banana bread my favorite thing to eat, it is also my favorite to make and photograph.

    This wasn’t always case though. The first time I made banana bread, I was screaming and cursing at the banana bread for not “cooperating” with me. This does happen often when I have a certain vision or expectation and it comes out 100% differently than planned. I also tend to get discouraged easily when I don’t know how to photograph something but I see that the other bloggers around me nail it overtime. While I know that is not good to compare myself to others (no one should), sometimes you can’t help yourself.

    So instead of giving up after photographing my first loaf, I told myself I would make some more and practice. As a result I have been cranking away banana bread recipes and now they are my favorite to photograph (and eat). Who would have thought, right?

    This is my first banana bread without chocolate, but I promise you it still tastes amazing. This Paleo Blueberry Banana Breakfast Bread is also packed with fresh blueberries and basically tastes like summer in a sweet loaf of bread.

    It was such a hit in my house that the loaf lasted a total of 3 days between Jord and I. I am not even kidding. My parents came a few days later and expected to try some and there was none left (oops, sorry guys).

    Paleo Blueberry Banana Breakfast Bread by rachLmansfield

    Best part about this Paleo Blueberry Banana Breakfast Bread? You only need 8 ingredients to make it and it is grain, dairy and also gluten-free.

    For this recipe you will need: bananas, eggs, coconut oilhoney or maple syrup , vanilla extract, almond flour, baking powder and blueberries.

    Paleo Blueberry Banana Breakfast Bread by rachLmansfieldPaleo Blueberry Banana Breakfast Bread by rachLmansfield

    Paleo Blueberry Banana Breakfast Bread

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8-10 slices

    Ingredients

      Wet ingredients

      • 2 ripe bananas, mashed
      • 2 eggs at room temperature (I haven't tested flax egg)
      • 3 tablespoons coconut oil melted & cooled
      • 3 tablespoons maple syrup (honey or agave will work too)
      • Splash of vanilla extract

      Dry ingredients

      • 2 cups almond flour (I do not recommend subbing any other flour)
      • 1 teaspoon baking powder

      Add in's

      • 1 cup fresh blueberries (I haven't tested with frozen and make sure these are dried off and not wet, it will effect consistency of the banana bread and make it mushy)

      Optional

      • Nuts, chocolate chips

      Directions

      1. Preheat oven to 350 and line or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
      2. Place wet ingredients in a medium mixing bowl and mix with kitchen aid
      3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
      4. Fold in blueberries once everything is mixed well (I also saved some to sprinkle on top)
      5. Bake in oven for 45-55 minutes (or until ends are golden)
      6. Finally, enjoy with your toppings of choice or deliciously as is
      7. *if your bread looks too mushy, keep baking
      8. **If the batter is too liquidy when you are add to bread pan, add more almond flour! It shouldn't be thin batter

      by

      0.0 rating
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      xx, Rach

      Paleo Blueberry Banana Breakfast Bread made with 8 ingredients

      This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thanks for supporting the blog and making rachLmansfield.com possible! xx

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    • Reply Alexa [fooduzzi.com] April 19, 2016 at 7:34 am

      Blueberry-banana is one of my favorite flavor combinations! You absolutely nailed this recipe, Rachel!!

      View Comment
    • Reply Ashley @ Fit Mitten Kitchen April 19, 2016 at 8:41 am

      Agghh this looks so good! I also am banana bread obsessed. Love the blueberry addition 🙂

      View Comment
    • Reply Addie Martanovic April 19, 2016 at 10:26 am

      Obsessed with this! It looks SO FREAKING GOOD.
      Gotta make once I get some ripe bananas on my hands!

      View Comment
    • Reply Medha April 19, 2016 at 6:26 pm

      I was just baking blueberries and bananas together- it’s such a great combo! Love this bread and the use of almond flour 🙂

      View Comment
    • Reply Kimberly VanDeWege April 20, 2016 at 4:45 pm

      Do you know the calorie count for a slice? Thanks!

      View Comment
      • Reply Rachel April 20, 2016 at 5:33 pm

        Hi – no I do not but you can definitely use one of the online recipe calorie counters out there! xx

        View Comment
      • Reply Staley April 23, 2016 at 5:48 pm

        I just put the ingredients in my Lose It app. I added a quarter cup of walnuts and it came out to about 275 per slice (10 slices). So without the walnuts it’s about 250-255.

        Haven’t tried it yet. Still baking but it looks and smells awesome! Would have tasted the batter before I stuck it in the oven but no raw eggs with the baby on board 🙂

        View Comment
    • Reply Corey O. April 20, 2016 at 10:19 pm

      If I cannot use almond flour do you know the conversion to coconut flour that this recipe would call for? Looks delicious, hoping to make it soon!

      View Comment
      • Reply Rachel April 21, 2016 at 8:06 am

        Hi Corey – I do not have a coconut flour amount to use as I only used almond flour in this recipe. Definitely look at my Paleo Chocolate Chip Banana Bread if you prefer coconut flour as I use it in that recipe! xx

        View Comment
    • Reply Federocina April 21, 2016 at 4:38 am

      Hi rachel, instead of the coconut oil, can i use an other kind of oil?

      View Comment
      • Reply Rachel April 21, 2016 at 8:05 am

        Hi Federocina – I’m sure you can sub another oil but I have no tried anything besides coconut. I only use coconut oil with baking usually! If you do try another and it works, let me know! xx

        View Comment
        • Reply Tammy February 6, 2017 at 12:19 pm

          I used slightly less avacado oil and it
          Worked great. I was worried it would be too wet after cooling so I also added a TBS of flax. Worked beautifully.

          View Comment
    • Reply Pilar April 21, 2016 at 9:49 pm

      Just made this tonight! So, so good! My boyfriend devoured the whole thing in about 10 minutes. I’m absolutely going to make it again once my bananas are ripe!

      View Comment
      • Reply Rachel April 22, 2016 at 1:45 pm

        I am so happy to hear that!! it is such an easy recipe to make too! So happy you both enjoyed! xx

        View Comment
    • Reply Dana April 25, 2016 at 12:11 pm

      Just made them in muffin form because I’ve been drooling over your feed. YUM! Used frozen mixed berries and they came out awesome 🙂 They’re also Passover friendly, so I’m loving them this week!

      View Comment
      • Reply Rachel April 25, 2016 at 1:38 pm

        Thank you so much Dana! I am so happy to hear that! Hope you have a great Monday! xx

        View Comment
    • Reply Bethany @ athletic avocado April 26, 2016 at 5:22 pm

      This banana bread looks insanely delicious! I have to agree that banana bread is pretty much one of the best things in life 😉

      View Comment
    • Reply Valencia @ Life of a Vegaholic April 27, 2016 at 9:55 pm

      When I was younger, I used to love banana bread. I haven’t had it in a while, but this is making me want some. Also, I never thought of putting blueberries in banana bread. What a berry good twist 😉

      Latest blog post: Send Me Gluten Free April 2016 Box Product Review
      http://officialvalbarnes.tumblr.com/post/143249400086/send-me-gluten-free-april-2016-box-product-review

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    • Reply Kathy May 22, 2016 at 9:02 pm

      Just did a “Pepsi challenge” bake off with your recipe and another clean blueberry banana bread. Wanted to let you know that your recipe beat the other one across the board w/me, the hubby, daughter, and my mom 🙂 Thank you so much for this recipe…can’t wait to make it again especially since I have less than half a loaf left!!

      View Comment
    • Reply Pauli June 17, 2016 at 9:23 am

      Can you use almond meal? Is it the same thing as almond flour? Thanks!

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    • Reply Carolyn July 16, 2016 at 4:28 pm

      Hi, my sister and I tried making this recipe twice and have a couple questions: what type of coconut oil do you use (ex: refined vs. unrefined?), and is the middle typically more doughy than the edges? Your stuff looks amazing and we want to try so many other things!! Thank you!

      View Comment
      • Reply Rachel July 16, 2016 at 11:42 pm

        Hi Carolyn – I use refined coconut oil but that usually just effects tastes not consistency. And yes the middle is usually a bit more doughy than edges (like many baking recipes). You can always just bake it for extra 5-10 minutes if you want the middle to be cooked more. Also make sure that you are using the same size bread pan I include in the recipe instructions as that definitely impacts how it bakes! Hope you and your sister enjoy 🙂 xx

        View Comment
    • Reply Caroline August 1, 2016 at 9:54 pm

      Hi Rachel! Is there any substitute that may work for eggs in any of your banana bread recipes? xx

      View Comment
      • Reply Rachel August 1, 2016 at 10:03 pm

        Hi Caroline – I haven’t but you can try the flourless oatmeal raisin banana bread and try flax egg instead or the chocolate chip chia zucchini bread is vegan so no eggs. Almond and coconut flour is tough so I usually always use egg! xx

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    • Reply Candice Perri August 8, 2016 at 11:38 am

      Made this this morning….yum! It has great flavor and looks beautiful. Mine took way, way longer to cook, though, and ended up falling apart when I flipped it out of the baking dish 🙁 (Pretty sure that is because I was impatient and tried to take it out too soon…oops!) I will definitely try making this again, and maybe I’ll get it just right 🙂 Thanks!

      View Comment
      • Reply Rachel August 8, 2016 at 12:17 pm

        So happy to hear Yes definitely leave it to cool for awhile. I don’t even take mine out of the bread loaf (unless I need to photograph!) So happy you enjoyed! xx

        View Comment
    • Reply Barb August 17, 2016 at 10:51 am

      How much oil is this calling for??

      You have it listed as ‘3 tablespoons cup coconut oil melted & cooled’

      View Comment
    • Reply Michat September 17, 2016 at 5:52 am

      Hello when you Write a cup .what kind of cup? What will be the measure? Thank you

      View Comment
      • Reply Rachel September 18, 2016 at 5:05 pm

        I’m not sure what you are referring to? All measurements are listed in the recipe 🙂 xx

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    • Reply Christina Bauer January 1, 2017 at 9:03 am

      I made this with blackberries that I cut in half. I also didn’t have enough Almond Flour, so subbed in 1 cup of Oat flour (not being paleo/allergic, this was fine). Turned out delicious and everyone loved it!

      View Comment
    • Reply Tammy February 6, 2017 at 12:26 pm

      This bread is fantastic. I’ve made it as is and with substitutions. I doubled the recipe and realized I was short on almond flour, so I subbed 1 cup tapioca starch, I also subbed avacado oil, and added the addition of 1 Tbs flax meal. The doubled recipe was put in a 9×13 cake pan and it cooked up beautifully. The cook time was different, but I just watched it closely and removed it when it was done. I did not check time. Great recipe as is and with substitutions!

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    • Reply Ricardo February 13, 2017 at 11:22 pm

      It was easy & came out very good. I used raw almond flour so it did come out darker than the pics,

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    • Reply Mel February 17, 2017 at 8:35 pm

      I don’t usually comment on recipes but have tried so many terrible paleo dessert recipes that I felt I needed to give this a thumbs up. Thank you for a healthy recipe that actually taste like a dessert. Love the berry/banana combo.

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    • Reply Wiinter February 27, 2017 at 9:19 am

      Hi, do you know if this will translate well into muffins? My kids just really want them ; ) Thanks!

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    • Reply Johnna March 19, 2017 at 12:03 am

      Hi! I’m curious as to how you store this? Countertop or fridge? It sounds amazing!

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    • Reply cynthia May 29, 2017 at 9:07 pm

      This looks delicious but too bad you can’t sub the flour. I have nut allergies and specifically to almonds. Wish there was an alternate way to make it!

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    • Reply Ari | Naturally, Ari June 7, 2017 at 2:27 pm

      Oh my goodness! This banana bread looks so moist and delicious! I LOVE blueberries so this is definitely a winner!! <3

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    • Reply Christine June 26, 2017 at 2:11 pm

      First time baking with almond flour so was worried that I was wasting ingredients but after making and eating this, I’m all in! I substituted fresh strawberries for the blueberries and it taste AMAZING! I also only added 1.5 tsp of honey but next time I will omit completely. I don’t need the extra sugar and I think the fruit is sweet enough. Mine was pretty dark around the edges and still pretty soft in the center. You think it would still bake ok if I lowered the heat and increase the time? I may try that next time. I will definitely be making this again! 🙂

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    • Reply Andrea Shome July 26, 2017 at 9:55 am

      Made this with blackberries and turned out great! I baked it longer until really golden brown so it wasn’t too wet. I ended up loving the texture of that! Also like that I didn’t need a ton of ingredients for this recipe.

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    • Reply Desiree Cuniberti August 2, 2017 at 9:33 am

      Hey Rachel! Thanks for this recipe! I actually did not use parchment – just smeared coconut oil in the loaf pan. And also did not use a mixer – just mixed by hand. The recipe turned out great!
      Thank you!!!

      View Comment
    • Reply Alicia August 10, 2017 at 11:40 pm

      I have also never found a paleo recipe as good as this one! I’m not a big fan of almond flavor, I barely taste it in this. I have been making it weekly and having a slice for breakfast and dessert at the end of the day! I keep it in the fridge, cut off a slice, and zap it for 30 seconds – it’s always perfect.

      I would like to make something with lemon, to top with strawberries – do you have a suggestion, maybe a variation of this recipe? I’m so excited to try your other recipes and follow along with what you come up with!

      Thank you!! I actually enjoy breakfast again!

      View Comment
      • Reply Rachel August 14, 2017 at 8:38 am

        anything works! chocolate chips, fruit, nuts, possibilities are endless!!

        View Comment
    • Reply Rebecca layton August 24, 2017 at 11:09 pm

      Hi rachel!
      Do you think frozen blueberries on top would work okay?

      Thanks!!

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    • Reply Teena August 30, 2017 at 3:42 pm

      oh my yumminess!!! I just tried these replacing the sweetener with equal amounts of unsweetened applesauce. I used raisins and cinnamon for my mix ins. They are delicious, and even my kids liked them!! I love finding recipes I can leave sweetener out of all together but still feel like a treat!! Thank you!

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    • Reply Janet September 10, 2017 at 11:14 pm

      My daughter and I are allergic to eggs, so I took a chance and tried using Energ egg substitute in this recipe. But no matter how long I baked it, only the outside edges cooked enough to (just barely) hold together, It smelled and tasted delicious, so I tried to salvage the runny center by cooking the batter on a skillet in hopes of making banana blueberry pancakes. But it would not even hold together when cooked directly over high heat. I’m sure this bread is wonderful when made with eggs. If only we could eat them. “Sigh.”

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    • Reply Madhulina September 12, 2017 at 12:55 pm

      This cake looks amazing …. really want to try but don’t want to use banana. Can I add something else?

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      • Reply Rachel September 13, 2017 at 3:23 pm

        hi madhulina – this is a banana bread recipe so the banana is quite important 😉

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    • Reply Alexa January 14, 2018 at 9:34 pm

      I was so excited to try this recipe, as my family LOVES banana bread. Mine came out looking nothing like yours–I used the right measurements and everything, but it was oddly flat and mushy on the inside. Still tasted OK though.

      View Comment
      • Reply Rachel January 15, 2018 at 3:26 pm

        sorry to hear that. this recipe can be a hit or miss based off the type of almond flour you have and the size of the bananas. i link to the almond flour above that i use. also if the batter is too liquidy when you add to the bread pan, add more flour! and you can also cook longer. baking time will vary based off the size of your bread pan and the oven you use. xx

        View Comment
    • Reply Shanna Larson January 18, 2018 at 9:04 am

      What is the measurement for two bananas. Did you use medium, small, large? They all yield differently. *shrugs*

      View Comment
    • Reply Peg February 11, 2018 at 7:00 pm

      Hi! I only had 1 1/4 c almond flour so I added a half c of coconut flour to that and baked in mini loaf pans. Turned out great!

      View Comment
    • Reply Christine February 28, 2018 at 10:20 am

      This turned out delicious!! Definitely a keeper. I was hesitant to try it as most GF recipes have been a disappointed, but I loved this one. I can’t wait to try others from your site.

      View Comment
    • Reply Alexis March 2, 2018 at 5:16 pm

      I made this and it definetly had good taste! But it was very very dry and my batter was very thick. I am not sure why, because I added all the ingredients to a T. I would definetly add something to make the bread more moist!

      View Comment
      • Reply Rachel March 3, 2018 at 3:57 pm

        thanks for letting me know! funny you say that because most say it is too moist if anything! maybe add some more mashed banana next time. Enjoy! xx

        View Comment
    • Reply Alexandra March 6, 2018 at 9:14 pm

      This. was. AMAZING!!!!! Im trying not to eat the whole loaf right now, OMG

      View Comment
    • Reply Liesl Hlavacek April 3, 2018 at 9:32 pm

      Added flax seeds and it still turned out delish! Going in the rotation of recipes. Thanks for sharing!

      View Comment
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