© Kaylee Murphy

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!

© Kaylee Murphy

The Recipe

Paleo Blueberry Fig Banana Bread

 

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A perfect, flavorful bread recipe for any time of the day!

Author: Kaylee

Recipe type: Breakfast, Snack, Dessert

Ingredients

• 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
• Add-ins:
• ½ cup fresh blueberries
• ½ fresh figs, chopped

Instructions

1. Preheat the oven to 350˚ (F). Line a standard loaf pan with parchment paper
2. Whisk all the wet ingredients (first 6 ingredients) in a large mixing bowl or Kitchen Aid mixer.
3. Combine the dry ingredients in a separate small mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix them together until everything is combined.
5. Fold in the blueberries and figs.
6. 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.
7. 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.
8. Slice and serve!
9. Enjoy!

Notes

Store the leftovers in an airtight container in the fridge, or freeze for prolonged storage. If I freeze mine, I usually use a freezer Ziplock bag with parchment paper separating the slices so it's easier to defrost one at a time.

3.5.3229

© Kaylee Murphy

Want more bread recipes? Check out two of my previous posts–Best Paleo Banana Bread and Paleo Zucchini Bread! I’m also a huge fan of the Paleo Running Momma’s Cassava Flour Banana Bread