Paleo Dried Fruit & Nut Breakfast Loaf

Paleo Dried Fruit & Nut Breakfast Loaf

List potential nut and dried fruit options : add links 

Prep Time: 15 mins     
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12 servings 

Ingredients

2 ripe bananas, well mashed (¾ to 1 cup)

2 large eggs

¼ cup coconut oil, melted and cooled slightly

2 cups almond flour

1 tsp baking powder (paleo-friendly)

¼ tsp sea salt

2 tbsp flax seeds

2 cups mixed nuts, chopped evenly

2 cups dried fruit, chopped evenly

Method

Preheat the oven
Heat the oven to 180°C (160°C fan / gas mark 4). Lightly grease a standard loaf tin and line it with baking parchment, leaving overhang so the loaf can be lifted out easily.

Prepare the fruit and nuts
Ensure all dried fruit and nuts are chopped fairly evenly. This helps the loaf hold together and makes slicing easier later.

Mash the bananas
Mash the bananas thoroughly until smooth. You should have between ¾ cup and 1 cup of mashed banana. A food processor can be used for a smoother texture, but a fork works fine.

Mix the wet ingredients
Transfer the mashed banana to a large mixing bowl. Whisk in the eggs and melted coconut oil until fully combined.

Add the dry ingredients
Stir in the almond flour, baking powder, and salt, mixing until a thick batter forms.

Fold in fruit, nuts, and seeds
Add the flax seeds, chopped nuts, and dried fruit. Fold gently until evenly distributed.
The mixture will look very full — this is normal.

Fill the tin
Spoon the batter into the prepared loaf tin and spread it evenly, pressing gently into the corners and smoothing the top.

Bake
Bake for 40 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
This loaf will remain flat and will not rise.

Cool and chill
Allow the loaf to cool briefly in the tin, then lift out using the parchment and transfer to a wire rack. Once almost completely cool, wrap and refrigerate overnight to firm up.

Slice
Use a very sharp serrated knife and a gentle sawing motion for neat slices.

Storage

Fridge: Keeps well for up to 7 days

Freezer: Slice and freeze for up to 2 months

Tip: This loaf slices best when cold

Optional Variations (Still Paleo)

Add 1 tsp cinnamon for warmth

Add ¼ tsp sea salt extra for contrast

Swap part of the dried fruit for dates or figs