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


Follow my blog with Bloglovin
To support my blog, please use this link when you shop for coconut flour or other raw products: Truly Organics  It is simply a way to reference my blog for your purchase. When you purchase products through this link it helps to support my blog through an affiliate program.  This helps me to continue creating kick ass recipes for you to enjoy!  Plus this company rocks!  I buy all my coconut flour through them!


PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.



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

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

    • Yes that would definitely work!

  3. 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.

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

  4. Pingback: Just Enjoy Food Grain Free Meal Plan

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


Have your say