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gluten-free blueberry banana bread - featured image

Gluten-Free Blueberry Banana Bread: Best Almond Flour Recipe

  • Author: Lisa
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x

Description

A moist, tender, and naturally gluten-free banana bread made with almond flour, ripe bananas, and fresh or frozen blueberries. This one-bowl recipe is easy to make and perfect for breakfast or snacking.

Ingredients

Scale
  • 2 cups (220g) fine-ground blanched almond flour
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • 2 large eggs
  • ¼ cup (60g) melted butter or coconut oil
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the melted butter (or coconut oil), brown sugar, eggs, and vanilla extract to the bananas. Whisk until well combined and slightly bubbly. Add cinnamon if using.
  4. Add the almond flour, baking soda, baking powder, and salt. Stir gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries (and nuts if using). If using frozen blueberries, toss them in a teaspoon of almond flour first to prevent sinking.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

Use very ripe bananas for maximum sweetness and moisture. Do not overmix the batter to avoid a dense texture. If using frozen blueberries, do not thaw them; toss in flour first to prevent sinking. Cool completely before slicing to ensure clean cuts. Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of t
  • Calories: 180
  • Sugar: 7
  • Sodium: 150
  • Fat: 14
  • Saturated Fat: 2
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, almond flour, banana bread, blueberry, healthy breakfast, dairy-free option, nut-free alternative, one-bowl recipe

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Find it online: https://bymiarecipes.com/gluten-free-blueberry-banana-bread-best-almond-flour-recipe/