Cool mornings call for a belly-warming breakfast, and this Banana Coconut Breakfast Scramble hits the spot. It’s super easy and quick to make. Just 4 ingredients, no mixing bowls required! Coconut milk and a whole egg come together as a sustaining, complete protein base. The natural sweetness from the banana is gratifying and wholesome. Shredded coconut gives it texture and rounds out the healthy fat. Whip this up tomorrow morning, it’s so simple and good.
Banana Coconut Breakfast Scramble – Paleo, Whole 30
Just want the recipe without the chit chat? Scroll all the way down.
I invented this about a month ago, and I can’t tell you how often we’ve made it since then. I was hungry, and I was looking for the easiest path. I didn’t want to wash up mixing bowls or weigh finickety ingredients. I didn’t want anything as time consuming as pancakes. But I wanted something warm and sustaining – comfort food for a chilly morning.
I cracked an egg into a small saucepan, and then added coconut milk, shredded coconut, and half a banana. I gently stirred it over a low heat for a few minutes, breaking up the yolk and amalgamating it all into a creamy consistency. As soon as it began to lift away from the base of the pan and resemble classic scambled eggs, I tipped it into a bowl. Walà! Banana Coconut Breakfast Scramble! It was delightful, and now we’re making it two or three times a week.
We usually add a few currants, though they’re not essential. We’ve tried it with pear, but the juice tends to make it a bit runny. The quantities here are good as a late, light breakfast for one, or for a snack. If we’re making it for the both of us, we sometimes add an extra egg. Fiorenzo likes to add a few of those chunky coconut chips. I prefer the smoother option.
We haven’t tried it with smashed up 85% dark chocolate, but I suppose we could.
More Paleo Breakfast Ideas
Bacon and Egg Breakfast Muffins – Great for a breakfast on the go.
Fruit and Nut Bread – I miss this when I haven’t had it for a while. It’s gorgeous toasted!
Real Simple Granola – this is easiest granola ever. It’s basically just toasted coconut flakes with a little sweetness baked through. It’s AIP.
Let me know if you love this recipe – rate it and share it if you do!
And don’t forget to sign up for the News and downloaded your Free Printables if you haven’t done so already.
Thank you for all your shares on Social and for your Pins – remember to check out my Pinterest boards ‘On the Blog’ and ‘Paleomantic Recipes’ – that’s where you’ll find the Pintresty graphics.
And thanks so much for choosing to shop through the Affiliate Links here. Affiliate Links are a brilliant way to support your favourite bloggers. You never pay more, but the commissions help keep our blogs sustainable, and keeps the information freely circulating for all.
Best wishes, Good Health and Happiness
- 1 egg
- ½ banana, sliced into coins
- 60 mls (4 tablespoons) coconut milk
- 4 tablespoons finely shredded coconut
- Optional: 1 tablespoon currants, or 1 tablespoon coconut chips, or other dried fruit as desired
- Place all ingredients into a small saucepan.
- Stir gently over a low heat, breaking the egg yolk, and folding into a creamy consistency.
- As soon as it starts drawing away from the base of the pan and resembles scrambled eggs, turn it out into a bowl.