Five Ingredient Blueberry and Banana Bread

five ingredient blueberry and banana bread

Five Ingredient Blueberry and Banana Bread

  • 2 cups desiccated coconut
  • 10 medjool dates, seeds removed
  • 2 cups almond meal
  • 1 ripe banana, peeled and quartered
  • 1 cup frozen blueberries
  1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin with baking paper. Mine measures 19.5cm x 9.5cm.
  2. Place the coconut and dates into your processor and blend until the mixture is broken down and the dates are finely chopped. Add the almond meal and banana and blend to combine. Gently stir through the blueberries.
  3. Press the mixture firmly into your prepared tin and level the top. Bake the bread for 40 – 45 minutes or until looking lovely and golden. Remove the bread from the oven and leave to cool in the tin for 5- 10 minutes before gently transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat and enjoy.
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Five Ingredient Blueberry and Banana Bread
3.5 Based on 131 Review(s)
  • Belinda

    Amazing Bianca! Absolutely delicious and so easy to make ????

    • Oh that looks great!! Thank YOU so much!! I am glad you enjoyed it. xxx

  • Mel Holliday

    Hi Bec, I tried this recipe this morning in my thermie and the cake mix was more like cookie dough! I’m just wondering how you get it to the consistency where you can “gently stir through the blueberries” ?? Love your recipes! Thanks.

    • Was the mixture really thick? Thats correct. I hope you enjoyed it.
      Oh and my cakes are not like wheat based cakes or eggs that use rising agents and eggs etc. I should perhaps mention that on the post. However, we love them and I hope others enjoy them too.

  • Cat

    Hi Bianca can you describe what consistency /texture the raw mixture should be like? Your cooked cake looks like a sponge cake.

    • Hi Cat, firstly, it isn’t like a sponge. It is more like a dense loaf. The mixture prior to baking would ideally be sticking together, like a very thick batter. Not a perfect explanation but I am not sure how else to describe it. I hope it worked out ok for you. x

  • Valeska Espinosa

    Heavenly, perfect with a cup of tea during these cold winter nights! Thank you 🙂

    • Love it! Thank YOU!

    • I have only made it this way sorry, if you sub I would love to hear how you go. x

  • Jenni

    can I use oats instead of almonds because my mum is allergic to nuts??

  • Susan Mayo

    do you use sweetened or unsweetened desiccated coconut?

    • Unsweetened. x

      • Janeen Pointer

        Bianca, what is desiccated coconut? I don’t think I’ve ever seen this in the states. Thank you!

  • Kristy

    Hi Bianca, do you think I can use maple syrup rather than dates? Dates are no good for one of my little boys who can’t tolerate high fructose

    • Kristy I have a really delicious blueberry bread that is date free coming up so keep your eye out for that! In the meantime have you seen the other banana and blueberry bread that is on the website? It is delicious! I hope that helps. x

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  • Carolyn Floyd

    I just made this, my house smells amazing! One thing though, my mix was so thick my vitamix couldn’t blend it, then I transferred it to a food processor and that struggled, ended up mixing by hand. The blueberries I added and tried to gently mix I not with fingers but it was hard. I added some almond milk to loosen it up a bit so it would go through blender but that was not a great idea either! Is it meant to be that thick?

    • Angela

      Same thing happened with me. It didn’t even cook through and just remained like wet lump and kept getting dark at top. I bake a lot and have never had problems before, so it is definitely not the oven.

  • Daniela

    Hi, seems wonderful! And so easy. But i am intolerant to almond. Could i replace it with pecans or nuts? Thanks

  • Beth Macdougall

    Hi Bianca,
    I was wondering what I could use instead of dates as they don’t suit my diet as a diabetic