Easy Banana Blueberry Bread (Nut Free, Paleo)

Bananas and blueberries together what could be better?  This is a naturally sweet banana bread, with a golden crust on top and juicy blueberries throughout. It’s also nut free, dairy free, gluten free and oil free.  Easy to make. Perfect for breakfast, snack or dessert. Recipe updated 5/15/2024.

When I returned from Thailand I was craving some type of sweet bread for breakfast.  I wanted it to be light, sweet and delicious.  Since I’m not eating too many nuts, I also wanted it to be nut-free.

Since bananas are naturally sweet I decided banana bread would be great.  Then I added blueberries for more sweetness and deliciousness.

This bread is made with super healthy ingredients like coconut flour, coconut milk, tapioca flour, and eggs.   It’s also really light since there is no oil.

And there’s only 2 tablespoons of maple syrup in the whole recipe.  The sweetness comes from the bananas.

One banana contains about 14 grams of sugar but they are naturals sugars. Their fruit sugars are bound up in fibrous cell walls and contain water, so they don’t have the same blood glucose level impact that processed sugars do. Also the 3 grams of fiber in each banana helps prevent spikes in your blood sugar.

Bananas are full of nutrients. They’re especially high in vitamins and minerals such as potassium, vitamin C, vitamin B6, and magnesium.

The recipe is easy to make, you don’t even need a mixer. You can use fork or wire whisk to mix the mashed bananas with the coconut milk, maple syrup, vanilla and eggs.  Then add in the flour mixture and the blueberries and put into a loaf pan.  That’s it!

Before long you’ll be eating a nice thick slice of deliciously moist banana bread with juicy blueberries throughout.

Tips for Making Banana Blueberry Bread

I made a few batches (3) to get the consistency right. In one I used  fresh blueberries and another frozen.  They both came out good.

If you can find fresh organic blueberries that are sweet, that’s great, but this time of year they may not be available.

If you use frozen blueberries. Keep them frozen. Stir them very little because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking.

Even the fresh blueberries bleed through a little but that makes it even more delicious. The photos are the batch I made with fresh blueberries.

If your coconut milk is separated, blend it before adding to the recipe.

I like to grease my loaf pan with coconut oil and then put it in the refrigerator while I prepare the batter. The coconut oil sticks to the pan really well and prevents sticking.  But you can use parchment paper if you prefer, unbleached is best.

The bread needs to cool for 1 hour before slicing.  I know it’s hard to wait, I suggest going outside for a walk so you’re not tempted to cut it too soon.

This bread is so sweet and moist it doesn’t even need butter.

You’re going to love it because it’s loaded with banana and blueberry flavor, it’s just sweet enough and incredibly satisfying. There’s not too many ingredients and it’s easy to make.

Enjoy it for breakfast, snack or dessert.

This recipe is adapted from paleorunningmomma.com

If you like this recipe, try these other delicious quick and easy breads:

Carrot Zucchini Apple Bread (Nut Free, Paleo)

Paleo Breakfast Bread

Lemon Poppy Seed Bread

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