Paleo Blueberry Banana Breakfast Bread

April 19, 2016

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

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).

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

What ingredients you need to make paleo blueberry banana bread: 

  • Ripe bananas – the more freckles, the sweetener the bananas, the better!
  • Eggs – I haven’t tested flax eggs here but they may work top!
  • Coconut oil – or avocado or olive oil works too
  • Maple syrup – you can also use honey as well if you prefer
  • Vanilla extract
  • Almond flour -I haven’t tested subs. Oat flour may work as well but it won’t be as moist.
  • Tapioca flour or arrowroot flour – this really helps with the consistency of the bread. I don’t recommend omitting as it will be too moist.
  • Fresh or frozen blueberries – either works here!

How to make blueberry banana bread:

  1. Preheat oven to 350 and line or spray a loaf pan with parchment paper
  2. Place wet ingredients in a large bowl and mix well
  3. Next add dry ingredients to wet ingredients and continue to mix
  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

A few of my other favorite blueberry recipes:

Bakery-Style Blueberry Muffins (gluten-free)

The Absolute BEST Paleo Blueberry Pancakes

Gluten-free Blueberry White Chocolate Chip Blondies!

Easy Gluten-free Blueberry Oatmeal Cups!


Paleo Blueberry Banana Breakfast Bread

This is the ultimate healthy blueberry banana bread made with all gluten-free and dairy-free ingredients. 

  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8-10 slices 1x
  • Category: grain free, paleo, gluten free, dairy free
  • Cuisine: breakfast, dessert, snack



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
  • Splash of vanilla extract

Dry ingredients:

  • 2 cups almond flour (I haven’t tested subs)
  • 1/4 cup tapioca flour or arrowroot flour (I haven’t tested subs)
  • 1 teaspoon baking powder


  • 1 cup fresh or frozen blueberries
  • Optional: chopped nuts like walnuts are great too


  1. Preheat oven to 350 and line or spray a loaf pan with parchment paper
  2. Place wet ingredients in a large bowl and mix well
  3. Next add dry ingredients to wet ingredients and continue to mix
  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

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112 Responses

    1. 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 🙂

  1. 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!

    1. 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

    1. 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

      1. 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.

  2. 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!

  3. 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!

  4. 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!!

  5. 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!

    1. 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

    1. 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

  6. 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!

    1. 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

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

  7. 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!

  8. 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!

  9. 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.

  10. 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!

  11. 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! 🙂

  12. 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.

  13. 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!!!

  14. 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!

  15. 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!

  16. 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.”

      1. I am actually eating a keto diet sO bananas are a no-no for me. I subbed vanilla Greek yogurt, about 1/2 cup, for the bananas.

  17. 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.

    1. 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

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

  19. 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!

  20. 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.

  21. 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!

    1. 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

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

  23. What measurement is considered “a splash of vanilla extract?” I’m not a cook so I don’t want to add to much or too little. Thank you!

  24. Just made this andIt’s amazing!!!!!!! Used frozen blueberries and it worked out perfectly added a little cinnamon and orange zest omg omg its soooo yummy!

  25. Going in the oven now! I didn’t have blueberries so I threw in some chunked up strawberries, which my kids love! Made twelve muffins and they will be ready for the kids when they get off the bus. Can’t wait!

  26. This is by far my favorite breakfast loaf! I have made it at least 20 times in the last couple of months. So easy and I add in chocolate chips. I usually leave it on my counter because I eat it within days, but trying to make some for a trip. How long do you store it in the fridge for?

  27. This was good! I ran out of coconut oil and subbed olive oil. I also used almond extract instead of vanilla. Delish!

  28. I make this recipe all the time as muffins with walnuts. And because I love lemon with blueberries I add a tablespoon of organic lemon zest as well. I’m always sharing the recipe because people love them. They are delicious! Thanks so much!!!

  29. This is my go-to banana bread recipe! I first tried it last year to take to Christmas with my boyfriend’s extended family in Nebraska. They loved it! It was one of the fastest dishes to run out. I have made it a few more times since and every time it’s amazing. I have used frozen blueberries every time – sometimes I thaw and drain them first and that has worked best (less mushy). I’m going to try it with chocolate chips next! Could also be really good with chocolate and shredded coconut!

  30. This bread was divine! We ran out of blueberries so used apples cut to small pieces. It’s delicious! Can’t wait to try it again (this time with blueberries – yum!)

  31. Hi, just baked this and it’s amazing! How long do you recommend it stays fresh in the fridge for and is it freezable?

  32. Hi!

    It tastes delicious, but it’s a little too wet? The parchment paper is wet too. Mine turned out a lot darker and I’m trying to bake a little longer to see if it will cook the middle more.

    I used your oven ripening method for the bananas. Do you think the bananas were too ripe?

  33. I just added cinnamon to the batter and put some chopped walnuts on top – delicious! Probably don’t need as much maple syrup next time, but it is tasty!

  34. I may have missed it but do you scoop and level your flour or spoon it into the measuring cup? Thx!

  35. This was amazing . I used cornstarch instead of arrowroot. Will definitely be making this again. Thanks for the recipe!

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