Paleo Banana Blueberry Breakfast Bread
Dense, naturally sweetened quick bread made with mashed bananas, eggs, and coconut flour, studded with fresh blueberries. Grain-free and nut-free, this paleo-friendly loaf relies on tapioca and coconut flours for structure. Golden-brown exterior with moist crumb, best enjoyed after full cooling.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and line an 8.5 x 4.5 inch loaf pan with parchment paper.
- 2
In a large bowl, mash bananas thoroughly and whisk in eggs, coconut milk, vanilla, and maple syrup.
- 3
In a separate bowl, combine coconut flour, tapioca flour, baking soda, baking powder, and salt.
- 4
Slowly stir dry ingredients into wet mixture until fully combined; batter will be thick.
- 5
Fold in blueberries, reserving a small handful. Transfer batter to prepared pan, spread evenly, and sprinkle reserved blueberries over top.
- 6
Bake on middle oven rack for 50-55 minutes until golden brown and a toothpick inserted near center comes out clean.
- 7
Cool in pan for 10 minutes, then transfer to wire rack and cool completely before slicing, about one hour.
Tips
Coconut flour absorbs liquid aggressively; expect thick batter. Do not thin it out.
Blend canned coconut milk before adding to prevent lumps and ensure even distribution.
Reserve blueberries for topping to prevent them from sinking to bottom during bake.
Good to Know
Wrap cooled loaf in plastic wrap or store in airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare through step 5 and refrigerate unbaked batter for up to 4 hours before baking. Add 2-3 minutes to bake time if batter is cold.
Slice and serve at room temperature, or warm gently before serving. Pairs well with almond butter, honey, or ghee.
Common Mistakes
Do not skip blending canned coconut milk to avoid lumpy batter and uneven texture.
Do not thin the batter to avoid dense, gummy crumb from excess moisture.
Do not slice before complete cooling to avoid crumbly texture.