The base of this delicious bread is purely paleo. Bananas, eggs, zucchini, blueberries. A bit of maple sugar (coconut sugar or raw honey work equally well) to sweeten the loaf. While baking, however, I got a mad hankering for streusel and couldn't resist the idea of oats. So if you're avoiding grains, omit that portion of the recipe. But if you're gluten-free, good news, so much streusel for you. Surprisingly quick and easy, this recipe is a delight. Tastes just like yo' mama's banana bread. But so much better for you.
When it's time for quickbread season, I always want banana bread. But I also get a hankering for zucchini bread. And so, wondered what would happen if I put them together in one pretty loaf.
Then added blueberries.
Then made them paleo.
Well, pretty much paleo.
The answer: basically the best, most irresistible loaf of bread ever ever evar.
And I don't use the term "evar" lightly.
Because who would do such a thing.
If Banana Bread season has hit at your house. And you, like me, want a little bit of allthethings. Then this recipe is most certainly for you.
The loaf is moist and sweet. You might be surprised to find the texture is virtually indistinguishable from banana bread. It pairs perfectly with a cup of coffee, and can be enjoyed for at least 3 days.
It may stay fresh for a whole week. But this recipe was far too good to stick around that long. So you'll have to tell me how quickly it should be eaten.
Unless, of course, you find yourself enjoying slice after slice after slice after slice. Not that I would know anything about that.
If you try this recipe, I'd love to have you post a pic and tag me in it on IG. Click here to find and follow me over in that neck o' the woods.
Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 . The light was waning, our first week of shorter-days, low-light and cooler weather. So I arranged the scene as close as possible to a diffused west-facing light (normally, I set up in front of South facing light, but in the evening, the West facing light is so glowy and irresistible.)(Never be afraid to follow the light, as needed, to get your shot). A tripod was used so I could turn my shutterspeed as low as possible. I believe I took this down between 60-80 to ensure enough lighting.
See my setup and discover even more tricks with my 90-Minute Food Photography Crash Course.
The backdrop was created using the Bea Lubas technique, which you can learn over at TwoLovesStudio. Once I tried this technique, I painted over 5 of my old backdrops, because I loved it so much. This one was painted over a precut Home Depot chalkboard, with Amy Howard One Step Grey and White Paint. This set of FolkArt Home Décor Chalk Paint is also a great option, a little more cost-friendly, too.
Wanna nerd out even more? Find tricks, tips and answers 24/7 in my Food Blogging, Photography & Videography Facebook Group. It's free to join!
Paleo-ish Banana Zucchini Blueberry Bread
8 servings | 1 hour
FOR THE BREAD:
- 2 bananas
- 3 eggs
- 1/2 cup maple sugar (or 1/3 cup raw honey)
- 1 tbsp. vanilla
- 1 zucchini, grated
- 2 cups almond flour
- 1 tbsp. baking powder
- 1 tbsp. pumpkin spice
- 1/2 tsp. salt
- 1 pint blueberries
- nonstick baking spray
FOR THE STREUSEL:
- 1/3 cup almond flour
- 1/4 cup salted butter (or 3 Tbsp coconut oil)
- 1/2 tsp. cinnamon
- 1/4 cup maple sugar
- 1/4 cup oats (or 1/2 cup sliced almonds)
FOR THE ICING:
- 1 cup powdered sugar
- 1 Tbsp maple syrup
Heat oven to 350°F. In a hi-speed blender, combine bananas, eggs, maple sugar, vanilla, zucchini, almond flour, baking powder, pumpkin spice and salt. Blend until well combined. Fold in blueberries.
For the streusel: Mix all ingredients together with a fork, sprinkle on top of batter.
Grease a heavy duty 9" Bread Pan with nonstick spray (or for a truly paleo version, line bread pan with parchment). Top with streusel, if desired.
Bake 50-55 minutes, or until the center of the bread springs back. Allow to cool before removing from bread pan.
Mix icing ingredients together (if desired). Drizzle over warm bread. Enjoy warm or allow to cool completely for easy slicing.