Paleo Banana Blueberry Pumpkin Seed Loaf {GF, Sugar Free, Oil free}


So simple. So healthy. So good. Just 4 main ingredients less than 10 minutes of prep time!


This recipe is also a great banana bread/loaf for ANY allergens, considering it is:

Gluten Free
Grain Free
Dairy Free
Oil Free
Sugar free

Let’s get down to this super simple recipe:


  • 3 ripe bananas
  • 3 Eggs (pasture-raised, cage-free)
  • 1/2 Tbsp Vanilla
  • Dash of cinnamon
  • 1/4 C + 2 Tbsp Coconut flour
  • 1 tsp baking soda
  • Pinch of salt
  • 1/4 C Blueberries
  • ~2 Tbsp Pumpkin seeds
  1. Preheat oven to 350 and line a loaf pan with parchment paper or cooking spray.
  2. Mash 3 bananas with a fork. Add eggs, vanilla, and cinnamon and combine.
  3. Add 1/4 C Coconut flour, baking soda, and salt, and stir. (I recommend using silicone spatula). If mixture seems *too* liquidy, add more coconut flour, 1 Tbsp at a time. Final texture should be thick, but not thicker than a traditional cookie dough.
  4. Fold in blueberries and pumpkin seeds.
  5. Pour mixture into loaf pan and top with more pumpkin seeds. Bake for 40 – 50 minutes, checking after 40 (done when knife/toothpick inserted comes out clean).
  6. Let mixture cool completely before cutting into. Overnight is best, if possible. Store in fridge for a few days or freezer for longer!


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