Banana bread is always a favourite snack! This Grain-Free Blueberry Banana Bread allows those on a gluten-free or dairy-free diet to enjoy it, too. Studded with blueberries and topped with a lemon glaze, this moist gluten-free banana loaf will likely become your go-to banana bread recipe.
There's something deliciously homey and incomparable about the aroma of banana bread wafting from the oven. A slice of banana loaf is comfort food at its best. No one should be denied this simple pleasure!
This recipe for dairy-free, (sugar-free if you want it to be) and gluten-free Blueberry Banana Bread makes a tender, moist loaf that everyone can enjoy, whether they follow a special diet, or not. It's amazingly delicious.
In fact, a certain little 8-year-old friend of mine has declared it "the best blueberry banana bread I've ever had in my whole life!"
He's not one to argue with. Convinced? Here's what you'll need to make a loaf.
bananas: very ripe, in fact the riper the better! You'll need 3 small or 2 large bananas.
blueberries: fresh or frozen
eggs: take them out of the fridge before you start preparing this recipe so they have a chance to come to room temperature. If they're too cold, they make the melted coconut oil harden which makes it difficult to mix properly.
sweetener: I used Golden Monkfruit sweetener with erythritol to keep this recipe sugar-free. However, you can use any granulated sweetener like coconut sugar or brown sugar if you're not avoiding sugar. Since this recipe uses ripe sweet bananas, you only need ⅓ cup of sweetener!
coconut oil: cold-pressed, unrefined
pure vanilla extract
almond flour: finely ground. I use either Bob's Red Mill or the Kirkland brand to keep this banana bread gluten-free.
tapioca flour: Tapioca flour helps bind the ingredients and gives these muffins a great texture with a little chew.
lemon zest: adds a lot of flavour to this quick bread. While it is one more step, it's so worth it!
cinnamon, baking powder, baking soda, salt
optional glaze: lemon juice and confectioner's sugar or powdered Monkfruit sweetener.
Here's a quick overview of what you'll do to make this gluten-free blueberry banana bread. Complete instructions are in the recipe card below.
Mash the bananas, leaving a few lumps. Combine the wet ingredients: mashed banana, eggs, sweetener, melted coconut oil and vanilla in a large bowl.
In a medium bowl, combine the dry ingredients: almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients, then gently stir in finely grated lemon zest and blueberries.
Save a few blueberries to arrange on top of the batter once you have transferred it to a lined loaf pan.
🤔Frequently Asked Questions
There's nothing more frustrating than a loaf of banana bread that looks beautiful when the oven timer rings, but sinks in the middle a few minutes later. Here are a few reasons why that might be happening.
You haven't cooked it long enough. Oven temperatures vary considerably. One way to check the actual temperature of your oven is to have a stand-alone oven thermometer in your oven.
Use a digital thermometer inserted in the center of the loaf. Put it right to the bottom of the pan, then slowly pull it back toward the center. It should read 200 to 205°F. If it's under 200°F. it won't be fully cooked.
Your leavening agents (baking powder and baking soda) are past their prime. If they've been in your cupboard for a long time, they may have expired. They usually last about six months, so if you're having trouble with muffins and quick bread sinking, they may be the culprit.
Yes! You can make this blueberry banana bread year-round with frozen blueberries. For best results, thaw the blueberries first, rinse them under cool running water, dry them with a paper towel, then toss with a little almond flour before adding to the batter. This technique will insure that you don't end up with a purple or even gray-coloured banana bread!
🥶Storage and Freezing Tips
Store this gluten-free blueberry banana bread in a covered container, lined with a sheet of paper towel both underneath and on top. It will stay fresh like this at room temperature for 3 to 4 days, but for longer storage, you may want to refrigerate or freeze it.
For more information about the best way to store quick breads, see this article from the Kitchn, The Best Way to Store Muffins and Quick Breads.
This banana bread with blueberries freezes well. It will last in the freezer for up to 3 months when stored in an airtight container. I like to slice the loaf and wrap the slices individually in plastic wrap for freezer storage.
Try with other berries, like raspberries, blackberries or Saskatoon berries.
Make this a chocolate chip banana bread! Substitute 1 cup chocolate chips for the blueberries.
More gluten-free muffins and quick bread recipes
This post has been updated with extra information and tips to make it more helpful.
Grain-Free Blueberry Banana Bread
- 1 cup mashed banana, from 2 large or 3 small bananas
- 3 large eggs, at room temperature
- ⅓ cup granulated sweetener, brown sugar, coconut sugar, or Monkfruit sweetener for sugar-free
- 2 tablespoon coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2 ¼ cups blanched almond flour finely ground
- ½ cup tapioca flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoon lemon zest, finely grated
- 1 cup blueberries, fresh or frozen
- 1 tablespoon lemon juice, freshly squeezed
- ½ cup confectioner's sugar, or 0-calorie powdered Monkfruit sweetener
- Preheat oven to 350° F. Line a loaf pan with parchment paper, letting the ends hang over to make the loaf easy to remove once baked.
- In a large bowl, combine mashed bananas (measure after mashing), eggs, sweetener, coconut oil and vanilla.
- In a medium bowl, combine almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir to combine until there are no pockets of flour remaining.
- Gently stir in blueberries and lemon zest. Reserve a few blueberries to arrange on top of the batter.
- Spread the batter in the lined loaf pan. Arrange the remaining blueberries on top, pressing them into the batter gently.
- Bake at 350° F. for 50 - 55 minutes or until loaf has reached an internal temperature of 200°F to 205°F. when measured with an instant-read thermometer, or until toothpick inserted comes out clean.
- Combine lemon juice and confectioner's sugar for a glaze, if desired.
- Cool the loaf in the pan for 20 - 30 minutes, then lift the parchment paper to transfer the loaf to a wire rack to cool completely. Once completely cook drizzle with lemon glaze.
- Store in an airtight container. Freeze for up to 3 months.