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Blueberry Banana Bread

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: one loaf 1x


A moist and delicious Blueberry Banana Bread. So easy to make. Gluten free, grain free, refined sugar free, and paleo.


  • 2 very ripe bananas
  • 2 eggs
  • 1/4 cup butter, ghee, or coconut oil – melted
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup tapioca flour (like this)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries, divided


  1. Preheat oven to 350’F.  Line loaf pan with parchment paper or liberally grease.  Set aside. 
  2. In a large bowl, mash bananas with a fork.  Whisk in eggs, melted fat, maple syrup, and vanilla extract until well incorporated. Stir in almond flour, tapioca, baking soda, and salt until just combined.  Do not over-mix. Fold in 3/4 of the blueberries. 
  3. Pour batter into prepared loaf pan, sprinkle remaining 1/4 of blueberries on top, and bake for 35 minutes.  Remove from oven and cover with aluminum foil and bake another 15-25 minutes , until toothpick in center comes out in the center. (Almond flour will get overly brown if you don’t cover during last part of baking.)
  4. Remove from oven and cool for 5 minutes.  Then remove from loaf pan and cool on cooling rack before slicing. Enjoy!