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. Â
I was in a baking kind of mood on Friday. Â 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. Â I though “oh why not” and tried the sample.
I was little disappointed. Â It was so so sweet, not in a good way sweet, but my teeth kind of hurt cause it is so sweet, sweet. Â 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. Â 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 BREADÂ 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. Â 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.
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 2 medium ripe bananas, peeled and mashed {about 1 cup}
- 2 eggs, room temperature
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3/4 cup of fresh blueberries
- Preheat oven to 350° F.
- Lightly grease 9 x 4.5 inch loaf pan with coconut oil
- In a large bowl stir together almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg
- In a separate bowl, beat together eggs, oil, maple syrup, vanilla extract and mashed banana.
- Stir egg mixture in flour mixture until evenly mixed.
- Add 1/2 cup of blueberries to mix and fold into gently.
- Pour blended batter into prepared pan.
- Top with remaining blueberries.
- Bake for 45 minutes
- Cover with foil if top is becoming too brown and bake an additional 15 minutes or until a tester inserted into the center comes out clean.
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THe combination of blueberries and bananas sounds delicious. I am definitely saving this recipe!
Thanks Melissa!
I love, love blueberries and bananas together. This looks spectacular!
You will definitely love it Kristen!
Dear Amy, this is such a beautiful loaf. I have so many blueberries on hand…this is a perfect use for them. Once the temperatures cool down, I must give this a try. xo, Catherine
Thank you Catherine! Enjoy!
Love the blueberry banana combo! I wish I had a slice now to go with my coffee!
Perfect to enjoy with your cup of joe!
This looks insanely delicious……I would eat the whole thing myself.
I had a hard time not gobbling up half a loaf myself!
I love adding berries to my banana bread! This recipe sounds delicious and I know we’d love it!
Thanks Sheena! Berries are definitely a great addition!
Ugh yes, I hate food that’s so sweet my teeth ache. This looks incredible, though – perfect thing alongside a cup of tea!
Is it possible to make this vegan by replacing the eggs with a flax egg?
Hi Lindsay, I have never cooked with flax in place of eggs, but I am pretty confident that you will find success. Flax seeds; 2 tbsp ground Flax seeds + 6 tbsp Water =2 egg. Would love to hear how it turns out.
This looks like the perfect treat! I love blueberry and banana flavors 🙂
I love when a sweet quick bread is bursting with fresh blueberries. Yours is doing just that!
Love that you added blueberries to banana bread! 🙂 Looks amazing!
Interesting that you have this recipe listed as vegan. So, how exactly is this recipe vegan?? It calls for 2 eggs…
Hi Brooke, you are 100% correct. I meant to write vegetarian, I have made the correction. Thanks for letting me know.