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Gluten free blueberry banana bread with two pieces sliced with a small bowl of blueberries

Gluten Free Blueberry Banana Bread

Easy blueberry banana bread. Using fresh blueberries and ripe bananas makes a beautiful fresh and moist banana bread that you will enjoy in the morning for breakfast or have a slice with your afternoon tea.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, Gluten free blueberry banana bread, gluten free loaf cake
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 1 Loaf cake
Author: Amanda


  • 8" x 4" loaf tin


  • 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)


  • 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.


Can I make this dairy free?
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.
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.