Paleo Breakfast Bread
User Reviews
3.5
Paleo Breakfast Bread
Description
Paleo Breakfast Bread blends mashed ripe bananas, eggs, and coconut oil with almond flour and baking powder to form a moist batter. Flax seeds, chopped nuts, and dried fruit are folded in, contributing texture and natural sweetness. The batter is transferred to a loaf pan and baked at 350°F until the top is golden and a toothpick inserted in the center comes out clean. The baking time is around 40 minutes.
The resulting bread is dense and moist, highlighting the flavors of bananas and nuts. The chopped nuts provide crunch, while dried fruit adds chewiness and bursts of sweetness. This bread is substantial and can serve as a convenient breakfast or snack option, especially for those following a paleo or low-grain diet.
You can customize this bread by selecting your favorite nuts such as almonds, pecans, pistachios, walnuts, or hazelnuts, and dried fruits like apricots, figs, cranberries, dates, pineapple, blueberries, strawberries, or plums. This variety changes the flavor profile and texture according to preference.
Line the loaf pan with parchment for easy removal and even slicing. Mash the bananas well for a smooth batter. Because the fruit and nut quantity is high, do not worry if it looks overloaded initially; it will still bake evenly.
Ingredients
- 2 bananas ripe, about scant one cup mashed
- 2 egg large
- 1/4 cup coconut oil melted
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp flax seeds
- 2 cups nuts chopped
- 2 cups dried fruit chopped
Instructions
- Set oven to 350F. Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
- Make sure your dried fruit and nuts are chopped fairly evenly.
- Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. You should have anywhere from 3/4 to a scant cup of mashed banana.
- Put the banana into a large mixing bowl and whisk in the eggs and coconut oil really well.
- Stir in the almond flour, baking powder, and salt and blend well.
- Fold in the fruits, nuts, and seeds and blend until everything is well distributed. Note: you'll think there are too many fruits and nuts when you start, but trust me, it will all blend in fine.
- Turn the batter into the loaf pan and spread out the dough evenly, especially into the corners. Make sure to spread the dough out flat and even.
- Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary. Let cool briefly before removing the bread from the pan using the parchment paper to lift it out, and let it cool further on a rack.
- When the bread is almost completely cooled, wrap it in plastic wrap and refrigerate overnight. This helps the bread firm up and hold together better when slicing. Note: use a very sharp serrated bread knife with a slight sawing motion to slice the bread neatly.
Notes
- Choose any combination of nuts such as almonds, pecans, pistachios, walnuts, or hazelnuts based on availability and taste.
- Dried fruit varieties like apricots, figs, cranberries, dates, pineapple, blueberries, strawberries, or plums work well for natural sweetness.
- Line the loaf pan with parchment paper before baking to facilitate easy removal and clean slicing.
- Ensure the bananas are mashed thoroughly for a smooth batter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 39789 kcal
% Daily Value*
| Calories | 397.89kcal | 20% |
| Carbohydrates | 34.18g | 11% |
| Protein | 10.51g | 21% |
| Fat | 27.38g | 42% |
| Saturated Fat | 6.51g | 33% |
| Sodium | 95.83mg | 4% |
| Fiber | 7.07g | 28% |
| Sugar | 17.92g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
