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Gluten Free Banana Blueberry Bread

Made using lots of healthy ingredients, this easy blueberry banana bread is the perfect breakfast fresh out of the oven. Warmly spiced and ready in 60 minutes, it’ll become your morning go-to in no time.

Blueberry banana bread with one slice.

Easy Blueberry Banana Bread

Perfectly baked and super moist, this blueberry banana bread is an easy baking project and another reason to fill your fridge with fresh blueberries. Best of all, it’s so healthy you can actually have it for breakfast with your favorite cup of coffee.

Made with almond, tapioca, and coconut flours, there isn’t an ounce of refined ingredients in this bakery-style loaf. With maple syrup and mashed bananas for natural sweetness, you won’t miss the sugar one bit. Warm spices like cinnamon and cloves also bring out the blueberries’ tartness and tie all the flavors together.

Freshly baked or refrigerated for later, you’ll be tempted to slice into this dense gluten free banana bread the minute you arrive home. After all, it’s got so many wholesome ingredients you don’t have to worry about eating more than one slice. Dig in!

Why You’ll Love This Gluten Free Banana Bread

You don’t need to be an expert baker to master and love this recipe from the very start. It’s healthy, easy, and quick.

  • Healthy. With no refined flours or sugar, this bread gets a gold star because it’s both yummy and super healthy.
  • Easy. Whisk the wet and dry ingredients separately, then combine them, and bake. Even beginner-level bakers can pull off this gluten free banana bread with no trouble.
  • Quick. With only 10 minutes of prep time, you can’t really complain about making this recipe at all. The oven does most of the work for you!
Close-up of slice of blueberry banana bread,

What You’ll Need

It’s all about wholesome, healthy ingredients to make the best blueberry banana bread possible.

  • Almond flour – Don’t substitute this for oat flour or all-purpose flour.
  • Tapioca flour
  • Coconut flour
  • Baking soda
  • Baking powder – Don’t skip it.
  • Salt
  • Ground cinnamon
  • Ground cloves
  • Ground nutmeg – Feel free to use ground allspice.
  • Bananas
  • Eggs
  • Coconut oil – Don’t use olive oil.
  • Pure maple syrup – Agave syrup is a great swap, so is raw honey.
  • Vanilla extract
  • Fresh blueberries
Pouring the wet mixture into the dry ingredients.

How to Make Gluten Free Blueberry Banana Bread

This gluten free banana bread is the healthier version of my Lemon-Blueberry Bread. Check the recipe card at the bottom of the post for more detailed instructions.

  • Prepare the oven: Preheat the oven to 350° F. Lightly grease the loaf pan with coconut oil on all sides.
  • Mix the dry ingredients. Stir the almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large bowl until well combined.
  • Mix the wet ingredients. Beat the eggs, oil, maple syrup, vanilla extract and mashed banana in a separate bowl until they’re evenly combined.
  • Combine the mixtures. Add the wet mixture into the dry ingredients and mix until just combined.
  • Add the berries. Fold 1/2 cup of blueberries into the batter until they’re evenly distributed.
  • Bake it. Pour the batter into the prepared pan. Top it with the remaining blueberries. Pop the pan into the oven for 1 hour or until a toothpick inserted in the center comes out clean.
Folding the blueberries into the batter.

Tips for Success

These tips are great for gluten-free recipes like this blueberry banana bread and my Gluten Free Blueberry Bread.

  • Use frozen. Thaw, drain, and rinse frozen blueberries so you can use them just like the fresh ones in this recipe. Never add them straight from the freezer because they’ll release excess moisture.
  • Line it. Using parchment paper to line the bottom and sides of the pan will help ensure nothing sticks. You’ll get a perfect loaf every time!
  • Add foil. Check on the loaf once it’s been in the oven for 45 minutes. If it’s beginning to brown too much, cover the baking pan with foil for the remaining 15 minutes so that it doesn’t burn.
  • Make muffins. Pour the batter into a cupcake tray until each cavity is 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Check out my Blueberry Protein Muffins for more tips on how to nail perfectly baked muffins.
Loaf pan filled with batter and topped with fresh blueberries.

Serving Suggestions

This blueberry banana bread makes the perfect breakfast with a your favorite coffee, tea, or a glass of milk. For a more protein-packed start to your day, you can also enjoy it after an Avocado Breakfast Wrap or Tomato Avocado Toast. If you’re just having it as an afternoon snack, you can even spread it with your favorite almond butter for more flavor.

Proper Storage

Once fully cooled, refrigerate it in an airtight container for up to a week. It can’t be stored at room temperature because it’s made with fresh fruit, which spoils easily. Set it on the counter for 5-10 minutes before serving so it comes down to room temperature. You can also pop it into the microwave for 30 seconds if you prefer it warm.

Can I Freeze Banana Blueberry Bread?

Absolutely! Slice the cooled bread and wrap each slice with plastic wrap. Place the slices in a freezer-friendly bag or container. Freeze for up to 3 months. Set the slices on the counter and let them come down to room temperature right before eating.

More Blueberry Recipes

Close-up of slice of blueberry banana bread,

Blueberry Banana Bread

This easy blueberry banana bread recipe is just as moist and dense as what you get at your favorite bakery, except this one's healthy!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 12


  • 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 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon 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 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 60 minutes.
Course: Breakfast/Brunch, Dessert
Cuisine: American


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20 comments on “Gluten Free Banana Blueberry Bread”

  1. Avatar photo
    Renee - Kudos Kitchen

    I love when a sweet quick bread is bursting with fresh blueberries. Yours is doing just that!

    1. 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.

  2. Avatar photo
    Heather | All Roads Lead to the Kitchen

    Ugh yes, I hate food that’s so sweet my teeth ache. This looks incredible, though – perfect thing alongside a cup of tea!

  3. Avatar photo
    Jessica @ A Kitchen Addiction

    Love the blueberry banana combo! I wish I had a slice now to go with my coffee!

  4. 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

  5. Avatar photo
    melissa @ the farm girl gabs

    THe combination of blueberries and bananas sounds delicious. I am definitely saving this recipe!

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