Gluten Free Banana Blueberry Bread {Paleo + Vegeterian}

Gluten-Free Banana Blueberry Bread is the perfect combination of two terrific fruits to give you a great tasting substantial bread, that is perfect in the morning with coffee or an afternoon snack. This bread is gluten free, dairy free, vegetarian, contains no granulated sugar and is paleo friendly.  

I was in a baking kind of mood on Friday.  It may have had to do with the fact that as I was walking through Fresh Market grocery shopping they were giving out samples of their banana blueberry bread.  I though “oh why not” and tried the sample.

I was little disappointed.  It was so so sweet, not in a good way sweet, but my teeth kind of hurt cause it is so sweet, sweet.  You know what I mean.

I like my loaf bread, moist and dense, with a bit of sweetness, but more like a cake and less like a muffin covered with sugar.

Being the crazy foodie blogger that I am, I thought I could do better, so I came up with my own banana blueberry bread, and I made it as clean as possible, no gluten, grain, granulated sugar, or dairy.  You won’t miss any of those ingredients, because the wholesome ingredients in this bread makes for delicious loaf, that is sure to please, even your pickiest eater.

WHY YOU WANT TO MAKE THIS GLUTEN FREE BANANA BLUEBERRY BREAD RECIPE.

This recipe is super simple to prepare, all you need is two bowls, a loaf pan, and an oven.

Mix your wet ingredients into a medium bowl, and your dry ingredients into a large bowl and pour the wet into the dry, stir, add your blueberries, gently mix them together and pour into your prepared pan.

I like to drop a few of the blueberries on top of the prepared batter once it is in the loaf pan.  This guarantees you have blueberries on the top of the baked loaf because the blueberries folded into the batter tend to sink to the bottom during baking.

This bread can brown on top faster than it bakes through, so I like to check it about 45 minutes into the baking and if the top is a nice golden brown, I cover it with foil and continue to bake for an additional 15 minutes.

If I am not eating right away, I let the bread cool completely and then wrap in foil and store in the refrigerator up to 1 week.

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