Easy Gluten Free Blueberry Banana Bread
This Gluten-Free Blueberry Banana Bread is a tasty upgrade to the traditional quick bread. Moist, easy to make, uses fresh or frozen berries!
Servings: 8 Servings
Calories: 275kcal
Equipment
- 1 Loaf pan
Ingredients
- ¾ cup Light Buckwheat Flour
- ¾ cup Sorghum Flour
- ¼ cup Coconut Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Large RIPE Bananas mashed*
- 1 cup Granulated Sugar
- ¼ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 1 ½ cups Fresh or Frozen Blueberries See post for important info about using frozen.
- 2 tablespoon Light Buckwheat Flour
- Coarse Sugar optional
Instructions
- Preheat oven to 350 F. Grease 1 regular bread pan, and/or line it with parchment paper. (Parchment paper lets you lift the whole loaf out, easily!)
- In a medium bowl, whisk together flours, baking soda, and salt. Set aside.
- In a separate bowl - you’ll want a large bowl - mash together together bananas and sugar until smoothish. (You CAN use an electric hand mixer or stand mixer for this if you need to, I just do it with a potato masher!)
- Add vegetable oil, eggs, and vanilla extract to the mashed bananas, stir well to combine.
- Add the flour mixture to the mixing bowl of wet ingredients. Use a wooden spoon or rubber spatula to stir just until combined, with no obvious streaks of flour in the batter.
- In a small bowl, toss the blueberries with the 2 tablespoons of flour, until coated. Add floured blueberries to the batter, gently folding in to incorporate.
- Pour batter into the prepared loaf pan. Sprinkle with coarse sugar and/or additional blueberries, if desired.
- Bake in the preheated oven for about 60-70 minutes (Expect a bit longer if using frozen blueberries), or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Let the bread cool slightly before cutting.
- Serve warm, or cooled.
Notes
Once cooled to room temperature, leftovers can be wrapped in plastic wrap or transferred to an airtight container and kept in the fridge for up to a week.
Gluten-Free Banana Bread is best served within 2-3 days, at room temperature or warmer.
* Use VERY ripe bananas. If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making it… just toss them in the freezer for a few hours. The peel will go black, the the bananas will be perfect!
Nutrition
Calories: 275kcal | Carbohydrates: 61g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 318mg | Fiber: 5g | Sugar: 34g | Vitamin A: 103IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg