This easy gluten free blueberry banana bread recipe is such a delicious way to use up those ripe bananas that are just sitting in your kitchen and adding in fresh juicy blueberries elevates this banana loaf to the next level. It's gluten free and can also be made dairy free. It is so moist that even my non-gluten-free family members love it.
Are you wondering why you should make my gluten free banana blueberry loaf recipe? Well If like me you love banana bread but are looking for a recipe with a little variety then this is the one for you and is a great addition to your gluten free breakfast recipes, Another favorite blueberry breakfast that we love is this protein waffles recipe from Fit as a Mama Bear.
Using fresh blueberries gives this such a fresh flavor, combined with the flavors coming through from the bananas just complement each other perfectly and the color in this gluten-free blueberry banana bread looks amazing.
You might also like to try my chocolate chip banana bread, Gluten free banana chocolate chip muffins, gluten free lemon drizzle cake, or my Apple and blueberry crumble.
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Using fresh blueberries or frozen blueberries
I am a huge fan of using fresh blueberries when they are in season but that's not always possible. I will use frozen blueberries if I can't get fresh blueberries. If using frozen fruit in my bakes I always blot them with a kitchen towel to try and remove some of the excess liquid from the frozen berries. When using frozen blueberries the color of the blueberries may bleed more into the batter while baking.
Ingredients
Equipment
Ingredients
- Gluten free Self Raising Flour - Be sure that you check your flour is gluten free. I used Doves free from and it worked really well for this recipe.
- Light Brown Sugar - I love using brown sugar in my banana bread recipes but you could also use half brown and half caster sugar if you prefer.
- Salt
- Unsalted Butter - I like to melt the butter in the microwave and let it cool slightly before using it in the recipe. If you are dairy free you can also use your preferred dairy free alternative.
- large Eggs - Kept at room temperature.
- Vanilla extract - Adds extra flavor. You could also add a teaspoon of lemon juice to add a little extra fresh flavor to the loaf.
- Ripe Bananas - Be sure to use ripe bananas as this works best with this recipe and is great for using up those leftover bananas. If I can create a delicious recipe and reduce food waste, what's not to love.
- Fresh Blueberries - Use fresh blueberries when they are in season but if it's not blueberry season frozen blueberries will also work well in this recipe just blot them with a kitchen towel as they will hold extra liquid, As it bakes the blueberry color may bleed into the bread slightly more due to the extra liquid in the frozen fruit. (Keep a small handful aside to place on top of the batter)
- Extra self raising flour - Coating the blueberries with the flour before adding them to the batter will help keep them in place and reduce the possibility of them sinking to the bottom of the tin during the baking process.
Instructions
Recipe Steps
- Preheat the Oven to 175°C/340°F/Gas Mark 4.
- Prepare baking tin with greaseproof paper. I like to leave some overhang to make it easier to lift the loaf from the tin once it is cooled.
- Mix the flour, sugar, and salt in a bowl then set aside.
- In a separate bowl mash the banana with a fork.
- Melt the butter in a pan or microwave.
- In a separate bowl mix together melted butter, eggs, and vanilla.
- Add the mashed banana to the butter and egg mixture.
- Add together the wet and dry mixture and stir until fully combined.
- Coat the blueberries with flour.
- Add the fresh blueberries to the mixture keeping a small handful aside and mix until evenly combined.
- Transfer the batter into the loaf tin and spread evenly.
- Place the extra blueberries at random on top of the batter.
- Place the tin in the oven for approximately 55-60 minutes. Do not open the oven during baking time.
- After 55-60 minutes check your loaf with a skewer and when it comes out almost clean it is ready to come out of the oven and be moved to a cooling rack.
- Leave in the tin to fully cool as the bread will be too delicate to slice while it is still warm.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Variations
I love having a slice of banana bread with my morning coffee and always feels like a real treat. Sometimes I like to drizzle a little icing on top and serve with afternoon tea or for dessert. What makes this recipe great as it is so adaptable to suit your family's preference and use your seasonal fruit of choice. Perfect for using up any leftover fruit and reducing food waste. Some variations are:
- Raspberries
- Blackberries
- Strawberries - Halved
- White chocolate chips
- Drizzle a little icing over the top of the loaf
- Adding chopped almonds on top
- Add 1tsp of lemon juice to the mixture.
Recipe FAQs
To make gluten free and dairy free blueberry banana bread just follow the recipe as directed but swap out the butter for your preferred dairy free butter.
Yes, frozen blueberries will work well in this recipe. If using frozen fruit in my bakes I always blot them with a kitchen towel to try and remove some of the excess liquid from the frozen berries. When using frozen blueberries the color of the blueberries may bleed more into the batter while baking.
Always coat the fruit with flour before adding it to the cake batter as this will help reduce them from sinking to the bottom and stay in place during the baking time.
This recipe is very adaptable. See my variation suggestions above for some ideas.
This banana loaf is best stored in an airtight container or tub at room temperature for 2-3 days or in the refrigerator for 4-5 days. If the weather is hot I prefer to store it in the fridge.
This freezes really well. I would recommend slicing the bread and freezing it in a freezer-safe container or bags. I like to freeze two slices together and then I can remove and use exactly what I need. Defrost at room temperature.
More Gluten Free Breakfast Recipes
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📖 Recipe
Gluten Free Blueberry Banana Bread
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 8" x 4" loaf tin
Ingredients
- 175 grams Gluten free Self Raising Flour To make self raising flour at home by mixing 2 teaspoons of gluten free baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 100 grams Light Brown Sugar
- ¼ teaspoon Salt
- 2 Ripe Bananas
- 110 grams Unsalted Butter (Melted)
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 100 grams Fresh Blueberries (Keep a small handful aside to place on top of the batter)
- 1 tablespoon self raising flour (For coating blueberries)
Instructions
- Preheat the Oven to 175°C/340°F/Gas Mark 4.
- Prepare baking tin with greaseproof paper. I like to leave some overhang to make it easier to lift the loaf from the tin once it is cooled.
- Mix the flour, sugar, and salt in a bowl then set aside.
- In a separate bowl mash the banana with a fork.
- Melt the butter in a pan or microwave.
- In a separate bowl mix together melted butter, eggs, and vanilla.
- Add the mashed banana to the butter and egg mixture.
- Add together the wet and dry mixture and stir until fully combined.
- Coat the blueberries with flour.
- Add the fresh blueberries to the mixture keeping a small handful aside and mix until evenly combined.
- Transfer the batter into the loaf tin and spread evenly.
- Place the extra blueberries at random on top of the batter.
- Place the tin in the oven for approximately 55-60 minutes. Do not open the oven during baking time.
- After 55-60 minutes check your loaf with a skewer and when it comes out almost clean it is ready to come out of the oven and be moved to a cooling rack.
- Leave in the tin to fully cool as the bread will be too delicate to slice while it is still warm.
Notes
To make gluten free and dairy free blueberry banana bread just follow the recipe as directed but swap out the butter for your preferred dairy free butter. Can I use Frozen Blueberries?
Yes, frozen blueberries will work well in this recipe. If using frozen fruit in my bakes I always blot them with a kitchen towel to try and remove some of the excess liquid from the frozen berries. When using frozen blueberries the color of the blueberries may bleed more into the batter while baking. Storage:
This banana loaf is best stored in an airtight container or tub at room temperature for 2-3 days or in the refrigerator for 4-5 days. If the weather is hot I prefer to store it in the fridge.
This freezes really well. I would recommend slicing the bread and freezing it in a freezer-safe container or bags. I like to freeze two slices together and then I can remove and use exactly what I need. Defrost at room temperature.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Blueberry Banana Bread recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
julie collins says
Excellent recipe I’ve made this twice now and I am making it again tomorrow
Amanda says
Thanks Julie for the lovely review. I am so happy you liked the recipe.
Linae Bouche says
The recipe turned out great! I did use a bit more blueberries and I did add the teaspoon of lemon juice (to wet bowl) + lemon zest to the dry seasoning, I wanted to add more but I didn't want it to ruin the baking process as I am new to gluten-free baking. I also cooked it in 3 mini loaf pans and it took about an hour 20.
Amanda says
Thank you Linae for your feedback. The addition of lemon juice and zest sounds delicious.
Amy Liu Dong says
This is so delicious and I am so excited to make this for my kids. Yum!
Helen at the lazy gastronome says
Delicious bread. Not dry like some gluten-free breads.