I love baked goods with bananas, and this gluten free banana blueberry bread is one of my favorites. The sweet bread is full of juicy blueberries and has tons of sweet banana flavor. It's the perfect way to enjoy a slice of banana bread during blueberry season.
All you need for this easy banana bread recipe are fresh berries (although you can use frozen if necessary), very ripe bananas, and a few other pantry staples that you likely already have on hand if you love to bake. The prep time is minimal and you don't even need a mixer, which is an added bonus!
If you're like me, and can't get enough of baked banana treats, check out my recipes for gluten free banana cake, bananas foster upside down cake, or gluten free strawberry banana upside down cake.
Ingredient Notes
This easy quick bread recipe uses simple ingredients that can be found in any grocery store. It's both gluten free and dairy free as written.
- Mashed bananas - Bananas give the bread its signature flavor, but they also make the bread incredibly moist. Use very ripe bananas for the best flavor. The peels should have lots of dark brown spots all the way up to being completely brown or black. If your bananas have a fermented smell or are leaking, they are too ripe and need to be discarded.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for all of my quickbread recipes. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder for best results. I have not tested this recipe with any other brands of flour, so your results may vary.
- Oil - I typically use extra light olive oil in my baking recipes, but vegetable oil is also a good option. You can also use melted coconut oil if you prefer. Using oil instead of butter helps to create the most moist bread since oil allows the batter to hold more moisture.
- Fresh blueberries - Blueberries add bright sweetness to the bread. If you don't have fresh blueberries, you can use thawed, frozen berries instead.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Make it Egg Free / Vegan - Substitute flax eggs or your favorite egg replacer to eliminate the eggs.
- Almonds - Try using almond extract in place of some or all of the vanilla extract and sprinkle the top of the loaf with sliced almonds.
- Spices - For more warm flavor, add other spices like nutmeg, allspice, or cloves.
- Citrus - Add lemon zest or orange zest for bright flavor that complements the bananas and blueberries.
- Nuts - Fold crushed nuts into the bread batter - pecans would be fabulous!
- Chocolate chips - Sprinkle in some chocolate chips for extra sweetness.
- Miniature version - Make this recipe in mini loaf pans or muffin tins for smaller versions that are perfect for gift-giving. Just wrap the mini loaves in plastic wrap and tie a ribbon around them for a sweet gift for family, friends, hostesses, or teachers.
How to Make Gluten-Free Blueberry Banana Bread
Quick breads use the muffin method for mixing, which doesn't require a mixer, so this recipe is very easy to prepare. Before you begin mixing, line a 9x5 loaf pan with parchment paper.
STEP 1: Combine the gluten free flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Whisk to mix well and set aside.
STEP 2: Crack the eggs into a separate bowl. Whisk them until frothy, like soap bubbles.
STEP 4: Use a fork to mash the bananas until they are a wet pulp.
STEP 5: Add the wet ingredients and mashed banana to the bowl with the dry ingredients. Fold together with a rubber spatula for about 10 strokes.
STEP 6: Sprinkle 1 tablespoon of gluten free flour over the blueberries to coat them.
STEP 7: Add the flour coated blueberries to the mixed banana bread batter. Fold again until the berries are evenly distributed.
STEP 8: Pour the banana bread batter into your loaf pan. Top with a few extra blueberries and a sprinkle of coarse sugar, then bake.
Expert Tip
To check for done, gently poke the top center of the loaf. If the bread springs right back, it is cooked through. If it leaves an indentation, cook for another 2 minutes and check again.
Storage
Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, keep your container in the refrigerator to prevent the bananas from fermenting.
More gluten free banana bread recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Banana Blueberry Bread
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- 1 Cup Sugar
- 2 Eggs
- 6 Tablespoons Oil
- 1 ½ teaspoon Vanilla
- 3 Bananas mashed
- ¾ Cup Fresh Blueberries
- 1 Tablespoon Gluten Free 1-to-1 Flour Blend to coat the berries
- Turbinado Sugar optional
Instructions
- Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- Combine the gluten free flour, salt, baking powder, baking soda, cinnamon and sugar in a large mixing bowl. Whisk well to combine. Set aside.2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 Cup Sugar
- Crack the eggs into a second smaller mixing bowl. Whisk until they are frothy like soap bubbles.2 Eggs
- Add the vanilla and oil to the beaten eggs. Whisk again until smooth.6 Tablespoons Oil, 1 ½ teaspoon Vanilla
- Use a fork to mash the bananas until they are wet and pulpy, with just a few lumps left.3 Bananas mashed
- Add the egg mixture and the mashed banana to the dry ingredients. Fold together with a spatula until the dry ingredients are incorporated, about 10-15 strokes.
- Toss the blueberries with 1 tablespoon of flour. Add the blueberries to the banana bread batter. Fold together a few strokes to evenly distribute.¾ Cup Fresh Blueberries, 1 Tablespoon Gluten Free 1-to-1 Flour Blend
- Pour the batter into your prepared pan and top with a few extra blueberries and sprinkle with coarse sugar, if using.Turbinado Sugar
- Bake in a preheated oven on the center rack for 55-60 minutes, until the top springs back when gently poked. If your bread starts to get overly brown, loosely lay a piece of aluminum foil over the top of the bread and continue to bake until cooked through.
- Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer the banana bread from the pan to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Karen says
I love this recipe. I love that you list the ingredients at each step. Thank you. Looking forward to more.