Paleo Blueberry Banana Bread
Servings: 4 servings
Gluten-free, paleo banana bread with lots of blueberries and a taste of coconut.
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Ingredients
- 3 eggs
- 2 tablespoons all-natural, unsweetened peanut butter
- 2 tablespoons coconut oil, melted
- 2 cups almond flour or almond meal
- 1/4 cup pure maple syrup or honey
- 3 very ripe bananas
- 1/2 cup desiccated coconut
- 1 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 1 cup blueberries reduce to 3/4 cup if using frozen
Instructions
- Pre-heat your oven to 180 degrees Celsius. Line a loaf pan with baking paper.
- In a bowl, mix the eggs, peanut butter, coconut oil, maple syrup, until creamy and smooth. Mash your bananas and add into the bowl, along with the desiccated coconut, cinnamon, and chia seeds.
- Mix gently until just combined but don't overmix. Then gently fold in the blueberries. If using frozen, don't stir too much or the blueberry juices will color the batter. Pour the batter into the loaf pan and top with more blueberries or almond flakes if you prefer.
- Bake for about 40-45 minutes or until a toothpick comes out clean when inserted at the center. Let it cool on the pan for another 10 minutes before transferring to a wire rack to cool completely.
- To serve, top with almond butter or greek / coconut yogurt.
Notes
*if allergic to peanuts, use almond butter instead of peanut butter
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