Description
This Gluten-Free Blueberry Banana Bread combines the sweetness of ripe bananas with the burst of juicy blueberries, creating a delightful and healthy bread that’s suitable for those following a gluten-free diet. It’s packed with fiber, potassium, and antioxidants, making it the perfect breakfast or snack.
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup (or your preferred sweetener)
- 1/4 cup coconut oil (melted, or any oil of your choice)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour (such as a 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped walnuts or pecans (optional, for added crunch)
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture if preferred.
- To the mashed bananas, add the honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Stir until all the wet ingredients are well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon (if using). Make sure all the dry ingredients are evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Avoid overmixing to ensure the right texture.
- Fold in the blueberries and walnuts or pecans (if using). Gently mix them into the batter to distribute evenly.
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy the gluten-free blueberry banana bread warm or at room temperature!
Notes
- If you prefer a dairy-free version, substitute coconut oil with dairy-free yogurt or milk and use maple syrup as the sweetener.
- For a chocolatey twist, add a 1/4 cup of dark chocolate chips to the batter.
- Feel free to replace the walnuts or pecans with seeds (e.g., sunflower or pumpkin seeds) for a nut-free version.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. This bread also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
