Imagine waking up to a slice of heaven that's not just delicious, but also packed with wholesome nutrition! This Banana Blueberry Breakfast Bread is a game-changer for anyone following a paleo lifestyle or simply looking for a guilt-free, mouth-watering breakfast option. Bursting with the natural sweetness of ripe bananas and juicy blueberries, this nut-free recipe is about to become your new morning obsession - guaranteed to make your taste buds dance and your body thank you!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly with coconut oil or lining it with parchment paper for easy removal later.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. Make sure there are minimal lumps for a uniform texture.
- Add 4 large eggs to the mashed bananas and whisk them together until fully combined. The mixture should be a consistent yellow color.
- In a separate bowl, combine 1/2 cup of coconut flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix these dry ingredients well to ensure the baking soda is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the banana and egg mixture, stirring gently to combine. Be careful not to overmix; just mix until no dry flour remains.
- Next, pour in 1/4 cup of honey or maple syrup, depending on your preference for sweetness. Stir until the sweetener is fully incorporated into the batter.
- Gently fold in 1 cup of blueberries into the batter, ensuring they are evenly dispersed without breaking them apart. If using frozen blueberries, there’s no need to thaw them; just fold them in directly.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking to prevent over-browning.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the Banana Blueberry Breakfast Bread once it has cooled, and enjoy it as a nutritious breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Choose Perfectly Ripe Bananas: The key to a moist and flavorful bread is using very ripe bananas with plenty of brown spots. They'll provide natural sweetness and incredible texture.
- Don't Overmix the Batter: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense bread.
- Blueberry Distribution Trick: Toss your blueberries in a little coconut flour before folding into the batter. This prevents them from sinking to the bottom of the bread.
- Check for Doneness Carefully: Since paleo baking can be tricky, use the toothpick method to ensure the bread is fully cooked. If it comes out with just a few moist crumbs, it's perfect!
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and make cutting easier. Patience pays off in perfect slices!
Nutrition Facts
Calories: 165kcal
Carbohydrates: 20g
Protein: 5g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 75mg
