Gluten Free Blueberry Banana Bread

This simple gluten free blueberry banana bread combines two of my favorite fruits - bananas, and blueberries. It relies on ripe bananas - don't ever toss those browning bananas! They are perfect for baking. - for most of its sweetness, with a touch of brown sugar to create the perfect amount of sweetness without being overwhelming. Olive oil keeps the loaf moist and dairy-free, and the batter is easily whisked up in minutes.

You can bake this as a traditional banana bread loaf or divide it into two smaller loaves (I love sharing, and a recent bake had me making two mini loaves so I could share one with our neighbors while keeping the other for afternoon nibbling at home). A hint of cinnamon and ginger filled my kitchen with the lovely scents of warming spice. You'll get such a cozy vibe after you cut into the loaf, too. The bread is wonderfully tender, lightly sweet, and lasts for days. Sip on a  banana strawberry smoothie or blueberry banana smoothie while you enjoy!

Why You'll Love It

Banana bread is a classic quick bread that holds up well to so many additions! This recipe was inspired by my gluten free banana blueberry muffins recipe and tucks plenty of bright blueberries into a lightly sweetened, banana-infused batter to make a sturdy, sliceable loaf. You can add nuts if you like, or keep to the recipe as written. There's lots to love about this recipe.

• Gluten Free. How do I love this gluten free banana bread ... let me count the ways! I love that it needs just one gluten free flour to make and the rest of the ingredients are naturally gluten free (dairy-free) too!
• Simple ingredients. You'll probably have most of these ingredients in your pantry already - lucky you! Feel free to use fresh or frozen blueberries depending on what's easiest.
• Homey goodness. You just can't beat banana bread for being a homey bake. I also love that you can serve this bread as a little snack, or enjoy slices for a quick on-the-go breakfast.

Ingredient Notes

Here's a list of what you'll need to make banana blueberry bread. The full ingredient amounts and detailed instructions are included in the printable recipe card at the end of this post.

• Oat flour - Whole grain, naturally gluten free oat flour forms the best base for a heart-healthy banana bread. If you are sensitive to oats, try sorghum flour or brown rice flour instead of oat flour. Learn how to make your own oat flour, too.
• Baking powder - Just enough baking powder helps the loaf to rise beautifully. Make sure to check the expiration date on your baking powder before beginning - if it's expired or near the expiration date, pick up a fresh package.
• Ground spices - Cinnamon and ginger combine for just a hint of warming spice without overshadowing the blueberry flavor of the loaf.
• Salt - I always use fine sea salt in my recipes! Table salt will also work.
• Olive oil - I love extra virgin olive oil in my banana breads because it adds a rich fruity note and moisture. You can use melted coconut oil instead if you wish.
• Eggs - Large eggs are best in this recipe.
• Brown sugar - I use light or dark brown sugar interchangeably in this bread. You could also do regular granulated sugar, maple syrup, or coconut sugar.
• Bananas - Ripe bananas are essential for banana bread - those bananas that have been sitting on your counter all week are perfect. See a few tips on how to choose the right bananas below.
• Blueberries - I had a ton of fresh blueberries on hand thanks to a sale at my local market, so I added them to the batter for bursts of juicy fruit in every bite. You may also use frozen berries, or try another berry.

How Do I Know If My Bananas Are Ripe Enough?

A ripe eating banana is bright yellow, perhaps with a few brown spots. This kind of banana is perfect to eat as it is, sliced into gluten-free granola or maybe spread with a bit of peanut butter for a snack. If your bananas are slightly green or pale yellow, let them sit for a few days at room temperature to reach perfect eating ripeness.

A ripe baking banana is a different entity - rather than turn up your nose at the brown spots, you want to actively encourage them. The browner a banana the sweeter it will be, making it perfect to fold into batters. (Of course, you don't want to use a banana that is going mushy or looks and smells rotten. This one should be destined for the compost bin.) I always keep an eye on my bananas and when they are no longer enticing to the younger members of the household I plan to make banana bread.

You can also freeze brown bananas for another time: Either remove their skins or leave them on and place the bananas in a sealable, freezer-safe bag. Store the bananas in the freezer for up to three months. Defrost the bananas in the fridge before adding them to a recipe, or use them to make nice cream.

Recipe Tips & Substitution Suggestions

As always, a few easy tips and substitution suggestions will help you make this banana blueberry bread without issues.

• Use ripe bananas - One of the beauties of this banana bread is that it doesn't call for a lot of added sugar - just ½ cup of brown sugar sweetens the whole loaf. This is due to using ripe bananas which add natural sweetness. Use soft, brown, or browning bananas for the best results (and see my photo above for reference).
• Oat flour substitute - Swap sorghum flour by weight for the oat flour, or use a 1:1 gluten-free all-purpose baking flour of your choice.
• Rest the batter - Don't turn the oven on until you have assembled the batter. While the oven is preheating, the oat flour will have time to hydrate (soak up the moisture in the batter), making for a softer, better crumb after the loaf is baked.
• Try other spices - Add 1 teaspoon each of ground cinnamon and ginger for more flavor, or try just cinnamon. Add a pinch of nutmeg or cardamom for a slightly different flavor note.
• Add nuts - Add nuts like chopped walnuts or pistachios for a little crunch.
• Make it refined sugar-free - Substitute coconut sugar or maple syrup for the brown sugar.
• Other berries: If you have other fresh or frozen berries, such as raspberries or blackberries, you can try them in place of the blueberries.
• To serve: I love slices of this loaf spread with a little softened, salted butter, dairy-free butter, margarine, or cream cheese! Peanut butter or almond butter are also some of my favorite topping options.

Storage Options

• Counter – Wrap the bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 2 days. In warmer climates, you may want to pop it directly into the fridge.
• Fridge – Place the wrapped bread in the fridge or transfer it to an airtight container and store it for up to 5 days in the refrigerator. I like to eat the bread straight from the fridge, or I'll let it come to room temperature. Either way is delicious!
• Freezer – Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Defrost in the fridge before serving.