Paleo Blueberry Banana Breakfast Bread You’ll Crave Every Morning

This Paleo Blueberry Banana Breakfast Bread is a deliciously satisfying start to your day with gluten-free and dairy-free ingredients.

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Prep Time 15

Cook Time 50

Cooling Time 10

Total Time 1 15

Servings: 8 slices

Course: Breakfast

Cuisine: Paleo

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

3 medium Bananas Use very ripe bananas for the best flavor.
2 cups Almond Flour Can substitute with coconut flour in a 1:4 ratio.
1/3 cup Coconut Oil Can be swapped with avocado oil or melted butter.
1/4 cup Maple Syrup Can reduce amount or replace with honey or agave syrup.
1 teaspoon Baking Soda Essential for leavening.
1/2 teaspoon Salt Opt for Himalayan or sea salt.
1 cup Blueberries The star ingredient; consider raspberries or strawberries as alternatives.
1 teaspoon Vanilla Extract Adds aroma and depth.

Equipment

Loaf pan
mixing bowl
whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a loaf pan.
Peel and mash 2-3 ripe bananas in a mixing bowl until smooth.
In a separate bowl, whisk together almond flour, baking soda, and salt.
Gradually add the dry ingredients into the wet banana mixture and mix gently.
Fold in the blueberries and any optional mix-ins like nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes, checking for doneness with a toothpick.
Remove from oven, let cool for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Use very ripe bananas for the best sweetness and moisture. Avoid overmixing the batter for a lighter texture.

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