Gluten Free Blueberry Banana Bread
Moist and sweet gluten free blueberry banana bread tumbles juicy blueberries into a thick, banana-rich oat flour and brown sugar batter. This easy bread comes together in minutes and is perfect for sharing.
Servings: 10 servings
Calories: 299kcal
Ingredients
- 2 ¼ cups oat flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ½ cup olive oil, or melted coconut oil
- 2 large eggs
- ½ cup brown sugar
- 3 large bananas, mashed
- 1 cup blueberries, fresh or frozen
Instructions
- Grease and line a standard-size loaf pan with parchment, or grease and line 2 mini loaf pans.
- In a small bowl, whisk together the oat flour, baking powder, cinnamon, ginger, and salt. In a large bowl, stir together the olive oil, eggs, brown sugar, and mashed bananas.
- Add the dry ingredients and mix until just combined, then fold in the blueberries.
- Transfer the batter to the lined loaf pan. Preheat the oven to 350℉ and rest the batter while the oven heats. Bake the banana bread for 35-40 minutes for mini loaves, or up to 60 minutes for a regular loaf, or until a skewer comes out clean.
- Remove the bread from the oven and cool for 20 minutes in the pan on a wire rack, then turn out onto the rack to cool completely.
Notes
Tips
-
- 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.
-
- Oat flour substitute - Swap sorghum flour by weight for the oat flour, or use a 1:1 gluten-free all-purpose baking flour of 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 it's baked.
-
- Try other spices - Add 1 teaspoon each of ground cinnamon and ginger for more cozy flavor, or try just cinnamon. Add a pinch of nutmeg or cardamom for a slightly different flavor.
-
- 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.
-
- 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.
- 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.
Nutrition
Calories: 299kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 154mg | Potassium: 258mg | Fiber: 3g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg