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Gluten-Free Blueberry Banana Bread

A delightful and easy recipe for gluten-free blueberry banana bread that combines ripe bananas and juicy blueberries, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour (with xanthan gum included)
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon optional
Wet Ingredients
  • 3 medium ripe bananas the riper, the better
  • 0.5 cup Greek yogurt or dairy-free yogurt for a dairy-free option
  • 0.25 cup maple syrup or honey
  • 2 large eggs can substitute with flax eggs for a vegan option
  • 1 teaspoon vanilla extract
  • 0.25 cup vegetable oil or melted coconut oil
Fruit
  • 1 cup fresh or frozen blueberries toss in a tablespoon of gluten-free flour to prevent sinking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, salt, and optional cinnamon.
  3. In another bowl, mash the ripe bananas until smooth. Stir in the Greek yogurt, maple syrup, eggs, vanilla extract, and oil until the batter is thick but smooth.
  4. Pour the wet mixture into the dry ingredients. Gently fold together until just combined. Do not overmix!
  5. Toss the blueberries in a tablespoon of gluten-free flour to prevent sinking, then gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 55-65 minutes. Check at 55 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If it sticks, bake a few more minutes.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Store at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or microwave.