“Paleo Running Momma’s” Banana Blueberry Breakfast Bread (Paleo, Nut, Dairy, Grain, and Oil Free)
rep Time: 15
Cook Time: 60 mins
This banana blueberry breakfast bread has tons of natural sweeteners and is soft and moist in texture. Great for breakfast, snacks, and dessert!
2 small overripe bananas
1/4 cup coconut milk, full fat, canned
1/2 tsp. pure vanilla extract
2 Tbsp. pure maple syrup
1/2 cup + 2 Tbsp. organic coconut flour
2 Tbsp. tapioca flour
1/2 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
2/3-3/4 cup fresh blueberries
Preheat your oven to 350 degrees and line an 8.5 x 4.5 loaf pan with parchment paper
In a large bowl, mash the bananas well and whisk with the eggs, coconut milk, vanilla, and maple syrup.
In a smaller bowl, combine the coconut flour, tapioca, baking soda and powder, and salt.
Slowly stir the dry ingredients into the wet until fully combined. Coconut flour expands quite a bit and the batter will be thick.
Finally, fold in the blueberries. Transfer the entire mixture into the parchment lined loaf pan and spread it out evenly.
Bake in the preheated oven for 55-60 minutes, until golden brown and a toothpick inserted near the center comes out clean.
Remove from oven and allow to cool in the pan for 10 minutes until transferring to a wire rack** to cool completely. Wait about an hour before slicing.