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Easy Banana Blueberry Bread (Nut Free, Paleo)

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  • Author: Ingrid DeHart
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x


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.




  1. Melt the coconut oil and set aside
  2. Preheat your oven to 350 degrees and grease a medium loaf pan (8.5 x 4.5″) with coconut oil. Put into the refrigerator. Or line with unbleached parchment paper, then no refrigeration needed.
  3. In a small bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt, set aside.
  4. In a large bowl, mash the bananas well.
  5. Using a wire whisk or fork, whisk in the eggs, coconut milk, vanilla, and maple syrup until evenly combined.
  6. Gently stir the dry ingredients into the wet until fully combined, the batter will be thick. Don’t over mix.
  7. If using frozen blueberries leave in the freezer until the last minute. Measure and toss with 1 teaspoon tapioca starch to prevent coloring the batter.* Leave a few out for the top.
  8. Fold in the blueberries, leaving a small handful to sprinkle over the top.
  9. Transfer the entire mixture into the prepared loaf pan and spread it out evenly, then sprinkle the remaining blueberries over the top.
  10. Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
  11. Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and let cool completely. Wait about an hour before slicing.


Originally I made this recipe without any oil and it comes out good. I added the oil because it make it a little more moist and give a silkier texture. If you want oil free, not problem to leave it out.

If your coconut milk is partially solid, put it in a pot of hot water and stir to dissolve, then mix thoroughly.

If you use frozen blueberries. Keep them frozen.  One adding to the batter, don’t stir them more than 1-2 times because it colors the batter as you stir. The more you stir the more blueberry swirls you will get.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Dessert, Snack
  • Cuisine: Paleo, Nut Free