Gluten-Free Banana Blueberry Bread
Breakfast doesn’t get better than a big slice of this Blueberry Banana Bread! It’s packed with wholesome oat and almond flours so it’s naturally gluten-free, there’s no refined sugar or dairy, and it comes together in one bowl!
Blueberry banana is one of my favorite flavor combinations. I love it in my blueberry banana smoothie, and naturally I’m over the moon about it in my quick breads as well.
Of course I’ll never pass up a thick slice of my classic gluten-free banana bread, which includes dark chocolate chips to take it over the top.
But this gluten-free blueberry banana bread recipe just might be my absolute favorite because it has the most amazing soft, yet hearty texture, the flavors of banana and vanilla, and it’s studded with juicy blueberries.
It includes a combination of almond flour and oat flour, which together create that amazing texture that love, and there’s no refined sugar or seed oils.
It’s beyond easy to make too, and it’s perfect enjoyed any time of day. 🙂
Why you’ll love this recipe
- This banana bread with blueberries is wholesome and delicious with a tender yet hearty texture and big banana blueberry flavor.
- It’s made with a blend of oat and almond flours so it’s gluten-free, and there’s no refined sugar or dairy.
- It takes about 10 minutes of prep and it comes together in one bowl.
- It’s a great breakfast or snack option, and it may be made entirely in advance.
Recipe ingredients
This gluten-free banana and blueberry bread was adapted from my favorite gluten-free pumpkin bread.
It’s got a hearty, wholesome texture from the combination of whole grain oat flour and almond flour, and it’s great whether you’re following a gluten-free diet or not.
- Oat flour. I love the whole grain, nutty flavor and soft texture that oat flour lends. And you can even make it yourself quickly and easily! (See my post on how to make oat flour for more info.)
- Almond flour. Use finely ground almond flour, not almond meal. Almond meal includes the skin of the almonds, which will add a grainy texture to the bread.
- Banana. Be sure your banana is nice and ripe with plenty of brown spots for best results.
- Maple syrup. This is my sweetener of choice because of its delicious flavor, but it may be subbed with honey, coconut sugar or your favorite sweetener.
- Oil. Coconut adds great flavor in my opinion, but any type of oil will work perfectly.
- Eggs. Two large eggs help bind the batter together.
- Blueberries. Both fresh and frozen blueberries work in this recipe. If using frozen, thaw them slightly and toss with 1-2 additional tablespoons of oat flour before adding them to the batter.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This easy quick bread recipe requires just 10 minutes of hands-on prep work, then it’s ready to be baked!
Pro tip: This recipe comes together in just one bowl. Simply mash the banana in the bowl first, then add the remaining ingredients in the order listed in the recipe.
See the recipe card below for full instructions.
- Combine the wet ingredients. Whisk together the mashed banana, eggs, oil, maple syrup, and vanilla.
- Add the dry ingredients. To the wet mixture, whisk in the oat flour, almond flour, baking powder, baking soda, and salt. Gently fold in the blueberries.
- Turn the batter into a loaf pan. Grease the loaf pan well and spread the batter into an even layer.
- Bake. The bread is done when a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack.
Recipe FAQs
Of course! You’re welcome to swap out the blueberries with your favorite mix-ins. Try chocolate chips, chopped nuts, dried fruit, or finely chopped strawberries.
Yes, you can freeze the entire loaf, or you can freeze individual slices. I recommend wrapping the bread in plastic wrap and then sealing it in a freezer bag to prevent freezer burn.
This recipe is great for making muffins as well!
Line a muffin pan with paper liners and divide the batter evenly between them. Bake at 400 degrees F for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Recipe notes
- Pro tip: I prefer using fresh blueberries for this recipe, but frozen may be used too. Thaw the frozen blueberries slightly and toss with 1-2 additional tablespoons of oat flour before adding to the batter.
- You can customize this recipe by using your preferred oil, sweetener, and mix-ins.
- Store at room temperature for 3-5 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months.
More gluten-free bread recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Gluten-Free Banana Blueberry Bread
Ingredients
- 1 cup mashed banana (about 3 medium bananas)
- 2 large eggs
- 1/4 cup melted coconut oil or your favorite oil
- 2/3 cup maple syrup or sub with honey or coconut sugar
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup almond flour (not almond meal)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries if using frozen, thaw slightly and toss with 1-2 additional tablespoons oat flour
Instructions
- Preheat the oven to 350 degrees F. Spray a standard loaf pan with cooking spray. Set aside.
- Whisk the banana, eggs, oil, maple syrup and vanilla together in a large bowl.1 cup mashed banana, 2 large eggs, 1/4 cup melted coconut oil, 2/3 cup maple syrup, 1 teaspoon vanilla extract
- Add the oat flour, almond flour, baking powder, baking soda and salt, then whisk together until well combined and no lumps remain. Gently fold in the blueberries.1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup fresh or frozen blueberries
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack, about one hour. Enjoy!
Notes
- If you’d like to make this recipe using just oat flour, that’s okay too! I’ve made it using all oat flour before, and the resulting loaf will be slightly more crumbly in texture — but still delicious!
- Store blueberry banana bread at room temperature for 3-5 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
18 Comments on “Gluten-Free Banana Blueberry Bread”
Delicious! I use avocado oil in all my baking
Glad you liked the bread and avocado oil is a great choice!
Meant to give it 5 stars
We LOVE this quick bread- I always double the recipe. It’s always delicious (even when I substitute TJ’s caramel baking chips for the blueberries!)
I do have a little trouble keeping the texture consistent. I measure my oat and almond flour by spooning it into the measuring cup and leveling. Is that the correct way to measure those flours? I did read somewhere that almond flour should be packed (like brown sugar) But didn’t do that with this recipe.
Thanks for a delicious healthy recipe!!!
I’m so glad you like it! Hmmm…I’m not sure why the texture would vary. I spoon the oat flour in but I don’t do that with the almond flour. I can try both methods and see if it matters, and note it in the recipe card if so. Thank you for your feedback and review…I appreciate it!
Can I use all oat flour instead of oat and almond? I never have almond flour at home but always have rolled oats I can blend.
I have this recipe which utilizes just oat flour. You can certainly add blueberries and bake it in a loaf pan at 350 for about 50-60 minutes until done. It will be a bit more crumbly in texture but is delicious!
This recipe didn’t work for me. It was too moist and didn’t set correctly. Someone mentions “whole wheat flour” in their comment, but I don’t see that in the recipe. Maybe it’s missing from the list?
I made the mini banana chocolate chip muffins which turned out well however.
I’m sorry this didn’t work for you…it sounds like it was underbaked because this has never happened to me. The recipe does not call for whole wheat flour as it’s gluten-free.
Wondering why I did not see the whole wheat flour that was supposed to be listed and instead it calls for all purpose. Hope the ww works since that’s what I was looking for and that my bread turns out good so I’m not wasting ingredients.
Hi Carol. The bread says “whole grain”, not “whole wheat”, which means it contains whole grains. In this case, the whole grains are the oats. The all purpose flour can certainly be substituted with whole wheat, but the texture will simply be a bit more dense and hearty.
The recipe doesn’t list eggs in the ingredients list, however they are mentioned in directions. Would you clarify please?
I’m sorry about that oversight — I will fix that! It should state 2 large eggs. Thank you for bringing this to my attention.
I had an amazing recipe that I lost years ago and have not find the perfect recipe to replace it.
So i googled and this is how I found your recipe afar a few years of searching for a good recipe. I made one this morning and I’ve made a second and Congratulations to you for having a perfect recipe and I can stop searching for one.
I’m going to try another loaf this afternoon but replace blueberries with chocolate chips.
I’m not one to compliment many people because I’m not easily impressed. Good Job to you!
Justin
You just made my day! Thank you for the feedback, and I’m so glad you loved the bread. Chocolate chips sound like an incredible idea! 🙂
this is beautiful. love the oats on top too 🙂
Thanks, Aimee! That means a lot coming from someone who’s food looks as gorgeous as yours does!
mmmm this looks like my kind of banana bread! I love everything in it. Especially the blueberries. They are my favorite berry. 🙂 Love the presence of whole wheat flour in there!