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!

Sliced blueberry banana bread on parchment paper

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. 🙂

Sliced loaf of gluten-free Banana Blueberry Bread on parchment paper.
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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.

Blueberry banana bread recipe ingredients
  • 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.

Photo collage showing how to make gluten free blueberry and banana bread
  1. Combine the wet ingredients. Whisk together the mashed banana, eggs, oil, maple syrup, and vanilla.
  2. 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.
  3. Turn the batter into a loaf pan. Grease the loaf pan well and spread the batter into an even layer.
  4. 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.
Loaf of blueberry banana bread on a parchment paper

Recipe FAQs

Can different mix-ins be used?

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.

Can this bread be frozen?

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.

Can this recipe be used to make muffins?

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.
Loaf of gluten free banana blueberry bread sliced on a sheet of parchment

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Sliced blueberry banana bread on parchment paper

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!
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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

Serving: 1slice, Calories: 306kcal, Carbohydrates: 36g, Protein: 7g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 217mg, Potassium: 234mg, Fiber: 4g, Sugar: 18g, Vitamin A: 95IU, Vitamin C: 4mg, Calcium: 99mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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