Are you craving a deliciously moist and flavorful treat that aligns perfectly with your Paleo lifestyle? Look no further than this irresistible Paleo Lemon Blueberry Banana Bread! Bursting with the natural sweetness of ripe bananas and juicy blueberries, this delightful loaf is not only a healthy option but also a scrumptious way to indulge your taste buds. With hints of zesty lemon and creamy almond butter, each slice promises to be a heavenly experience. Ready to elevate your snacking game? Dive into this simple yet satisfying recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/4 cup almond butter
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add almond butter, honey, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until all ingredients are well combined and create a smooth mixture.
- In a separate bowl, combine almond flour, baking soda, and salt. Gently mix the dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring carefully to avoid overmixing. Mix until just combined.
- Gently fold in the blueberries, lemon juice, and lemon zest, being careful not to crush the berries.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes.
- Using the parchment paper overhang, lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any remaining bread in an airtight container in the refrigerator for up to 5 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for optimal flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently to avoid a dense texture. Just fold until combined for the best results.
- Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. If using frozen, make sure to thaw and drain them to prevent excess moisture.
- Zest It Up: Don’t skip the lemon zest! It adds a bright, aromatic flavor that perfectly complements the bananas and blueberries.
- Check for Doneness: Ovens can vary, so start checking your bread at the 55-minute mark. A toothpick should come out clean when inserted into the center.
- Cool Properly: Allow the bread to cool in the pan for a bit before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage: Keep any leftover bread in an airtight container in the refrigerator. It stays fresh for up to 5 days and makes for a quick, healthy snack!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
