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Grain-Free Lemon Blueberry Banana Bread:

There is nothing better than some fresh grain-free lemon blueberry banana bread. Whenever I spot some ripe bananas on my counter I immediately start to crave some banana bread. And what I love about banana bread is that there are so many different variations one can make.

Ingredients you will need:

  1. Ripe bananas
  2. Blueberries
  3. Almond flour
  4. Coconut flour
  5. Flaxseed meal
  6. Poppy seeds
  7. Baking soda
  8. Coconut oil
  9. Pasture raised eggs
  10. Lemon juiced
  11. Maple syrup
  12. Vanilla extract

How to prepare:

I first add all my wet ingredients to a medium size bowl and with a handheld mixer I mix. Then I add the dry ingredients and mix. Next, I fold in the blueberries, add to a lined loaf pan, and bake 350 F for 50-60 minutes. But to prevent the top from getting too brown, I cover mine with some foil once I get the perfect color on top (a little over the half way mark).

Let cool to firm up:

I like to let mine cool completely before slicing it up because it is a super moist bread. But I also prefer meal prepping this for the week, so once its cooled, I store in the refrigerator in an airtight container, and the next day I slice when I am ready to eat.

How to reheat:

I either eat mine cold if I am in a rush and need a quick breakfast on-the-go. Or I will reheat in my convection oven on 300 F for 10 minutes.

Freezer friendly:

This bread is freezer friendly, if you don’t plan on eating it all. I suggest pre slicing the loaf, individually wrapping each slice, and storing in an airtight container. Because it will be super difficult to pull apart frozen slices, and cut the frozen loaf.

Check out these other recipes:

Chocolate Chip Zucchini Banana Bread

Banana Bread With A Candied Pecan Crumble

Grain-Free Lemon Blueberry Banana Bread


  • 2 ripe bananas
  • 1 1/2 cup blueberries
  • 2 cups almond flour
  • 2 Tbsp coconut flour
  • 2 Tbsp flaxseed meal
  • 2 Tbsp poppy seeds
  • 1.5 tsp baking soda
  • 1/4 cup coconut oil
  • 3 eggs
  • 1 lemon juiced
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract


  • Mix wet ingredients
  • Add in dry ingredients and mix
  • Fold in blueberries
  • Add to a lined loaf pan
  • Bake 350 for 50-60 minutes (cover half way through if top is getting too brown)
  • Once toothpick comes out clean it’s done (time may vary)
  • Let cool completely before slicing
  • Store in airtight container in refrigerator or freeze once cooled completely