• Paleo Blueberry Banana Breakfast Bread

    Paleo Blueberry Banana Breakfast Bread

    The best ever Paleo Blueberry Banana Breakfast Bread made with 8 ingredients!Paleo 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

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    Paleo Blueberry Banana Breakfast Bread

    4.4 from 12 reviews

    • Author: rachel mansfield
    • Yield: 8-10 slices 1x
    • Category: grain free, paleo, gluten free, dairy free
    • Cuisine: breakfast, dessert, snack

    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

    Instructions

    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

    xx, Rach

    Paleo Blueberry Banana Breakfast Bread made with 8 ingredients

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    100 Comments

  • 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!!

    • Reply Rachel April 19, 2016 at 4:28 pm

      omg YES I am so happy to hear that!!! xx

  • 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 🙂

    • Reply Rachel April 19, 2016 at 4:28 pm

      Thank you Ashley!! Always love me some banana bread 🙂 xx

  • 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!

  • 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 🙂

    • Reply Rachel April 19, 2016 at 6:33 pm

      LOVE! It’s such a delicious combo! xx

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

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

    • 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

    • 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 🙂

  • 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!

    • 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

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

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

    • 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

      • 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.

  • 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!

    • 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

  • 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!

    • 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

  • 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 😉

    • Reply Rachel April 26, 2016 at 9:00 pm

      Thank you, Bethany!! It is seriously my favorite ever! xx

  • 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

    • Reply Rachel April 28, 2016 at 8:13 am

      Thank you Valencia! I hope you love this!! xx

  • 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!!

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

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

  • Reply Paleo Chocolate Chip Banana Bread (Nut Free) - rachLmansfield July 9, 2016 at 6:00 pm

    […] may even be my favorite out of the banana bread family: Flourless Oatmeal Raisin Banana Bread, Paleo Blueberry Banana Breakfast Bread & Strawberry Oatmeal Banana […]

  • 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!

    • 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

  • 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

    • 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

  • 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!

    • 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

  • 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’

    • Reply Rachel August 29, 2016 at 10:54 am

      Hi Barb! 3 tablespoons. Sorry about that! xx

  • 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

    • 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

      • Reply Katie April 29, 2018 at 1:37 pm

        I was also looking for the same info, I googled and found out that 1 cup = 150 grams 🙂 Is that about right?