“Paleo Running Momma’s” Banana Blueberry Breakfast Bread (Paleo, Nut, Dairy, Grain, and Oil Free)

Prep 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!

Ingredients: 

• 2 small overripe bananas

• 3 eggs

• 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

Instructions

• 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 pan for 10 minutes until transferring to a wire rack to cool completely. Wait about an hour before slicing.