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–+ servings
Sliced blueberry banana bread on parchment paper
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3.67 from 3 votes

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!
Prep Time15 minutes
Cook Time1 hour
Additional Time0 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 306kcal
Author: Marcie

Equipment

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