Paleo Blueberry Fig Banana Bread
I know I’ve said this before, but I just have to say it again–it seems like some of my best recipes come from just trying to use up what I have in my fridge/cabinet, haha! Because that’s exactly how this recipe was created, and boy is it delicious!
Benefits and Variations
ANNDD this paleo bread is also nut-free and higher in fiber and lower in sugar than many typical bread recipes! You can even use this recipe as a base for other banana bread flavors and just add in some different fruit, dried fruit, and/or nuts and seeds. I love spreading some almond butter on a thick slice for a nice hearty breakfast in the morning, but it’s also a great snack or dessert! 🙂 Check out the recipe below, and feel free to experiment and tell me your favorite way to make/eat it!
- 3 medium to large ripe bananas, mashed
- 3 pasture-raised eggs
- ½ cup sunbutter
- 1 tablespoon coconut oil, melted and cooled
- ½ tablespoon pure vanilla flavoring
- 1-2 tablespoons pure maple syrup
- ⅓ cup + 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- Sprinkle of cinnamon
- ½ cup fresh blueberries
- ½ fresh figs, chopped
- Preheat the oven to 350˚ (F). Line a standard loaf pan with parchment paper
- Whisk all the wet ingredients (first 6 ingredients) in a large mixing bowl or Kitchen Aid mixer.
- Combine the dry ingredients in a separate small mixing bowl.
- Add the dry ingredients to the wet ingredients and mix them together until everything is combined.
- Fold in the blueberries and figs.
- Pour the batter into the parchment-lined loaf ban. Bake the loaf in the oven for 55-60 minutes or until the bread has set and is golden on the top and a toothpick comes out clean.
- Let the bread cool in the pan for a little bit. Then, remove the bread from the pan and place it on a cooling rack to finish cooling.
- Slice and serve!