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. Using fresh blueberries gives this such a fresh flavor, combined with the flavors coming through from the bananas just compliment 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.
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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 needed for this recipe
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 in the recipe. If you are dairy free you can also use your preferred dairy free alternative.
- large Eggs - Kept at room tempature.
- 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 great for using up those left over bananas. If I can create a delicous recipe and reduce food waste, whats not to love.
- Fresh Blueberries - Using fresh blueberries when they are in season but if its not blueberry season. Frozen blueberries will also work well in this recipe just blot them with 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 possibily 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 seperate 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 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 using 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
- Adding 1teaspoon 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 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.
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Gluten Free Blueberry Banana Bread
Equipment
- 8" x 4" loaf tin
Ingredients
- 175 g Gluten free Self Raising Flour
- 100 g Light Brown Sugar
- ¼ teaspoon Salt
- 2 Ripe Bananas
- 110 g Unsalted Butter (Melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 g 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.
I hope you enjoyed this recipe.
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