January 29, 2014

Paleo Blueberry Banana Bread {grain-free, refined sugar free}



Recently, my family and I headed to the mountains for a ski vacation, it was beautiful setting, picturesque mountains, breathtaking scenery, it is a wonderful place for a holiday.

Before leaving I had to clean out the fridge and try to use up as much food as I could.  I had some banana’s that were going to be ripe before I knew it and some blueberries that really needed to be used.

What could I do I thought?

Well, banana bread is the obvious choice and I thought what the heck, I’ve been wanting to do a grain free banana bread for a while, so now was the perfect opportunity.

I didn’t want to do the usual and just toss the blueberries into the mix, it’s been done.

So I decided to create a blueberry sauce kind of concoction to put on top of the banana bread.


Can we say “DELICIOUS!!!!”  This is by far one of my favorite recipes I have whipped up.  My hubs came home from work that day and asked if he could have one.  I made 6 mini loaves, ate one myself and he ate one.  After he finished there was 4 left, he informed me that they were so good that he was claiming the last 4 for his lunch the next day.

Later that night, when I was cleaning up the dishes and putting the leftovers away, I noticed there were only 3 mini loaves left.  I had to laugh, even the hubs couldn’t resist having another they were so good!



Blueberry reduction

1 1/2 cups water

2 cups blueberries

Banana Bread

2 mashed banana’s

1 tsp vanilla

1/4 cup maple syrup

1/4 cup coconut flour

1 cup almond flour

1 egg

Place blueberries and water in a pot on medium heat.  Gently simmer until water is reduced and you have a nice thick sauce with blueberries(really you can make it as thick or as water as you like)

Combine all the ingredients for the banana bread in a bowl.  I made mini loaves so I divided the mixture into 6 mini trays (this is the mini loaf pan I have).  Next creat a small trough in the centre of each loaf.  Spread the blueberry mixture into the trough in each loaf.

Bake at 350F for about 20-25 minutes or until the edges of the bread browns and begins to pull away from the side of the pan.

Enjoy as is or add a little butter.

I’m out,


This post is shared on

From The Farm Blog Hop

Also on

Natural Family Friday’s

Girl Meet’s Nourishment: Unprocessed Friday’s

Raia’s Recipes: Savouring Saturday’s

Heaven’s Garden: Sunday Funday Party


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I am married with two beautiful children ages 7 & 5. I am also a fulltime photographer and have been interested in food, since, well always! I began to take a registered Holistic Nutrition course, which I thought, hey why not start a blog about it and real food. On my blog you will find a little of everything. With loving food, I try not to restrict anything from my diet, but look at making foods healthier with using ingredients as close to nature as possible and as far from processed as I can. I hope you enjoy The Skinny Pear! Make sure to follow me on G+: https://plus.google.com/u/0/103839136473255928108/?rel=authortag


  1. Raia Torn
    February 1, 2014

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    Looks amazing! Thank you for linking up at Savoring Saturdays!

  2. DiMy
    February 7, 2014

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    How about using this recipe to make muffins and put a little of the blueberry mixture on the top of each muffin?

  3. Laura
    March 4, 2014

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    This does not work so well as a regular sized loaf. I’ve had it in the oven for nearly an hour, I doubt it’ll come together. Womp womp.

    • Joyce
      March 4, 2014

      Leave a Reply

      awe shucks!! The mini loaves turned out fantastic, you’ll have to try them in mini version or muffin version!

  4. Melanie
    November 20, 2014

    Leave a Reply

    Can you substitute more coconut flour for almond flour? Allergic to nuts and gluten.

  1. Just Enjoy Food Grain Free Meal Plan - […] Paleo Blueberry Banana Bread from The Skinny […]

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