Gluten-Free Blueberry Banana Bread
A moist, delicious inviting quick bread that is sweetened primarily with bananas. Just a touch of pure maple syrup is all you need for this refined sugar-free, dairy-free healthy banana bread recipe.
Servings: 1 loaf
Calories: 178kcal
Ingredients
- 4 ripe bananas mashed (about 1.5 cups)
- 2 large eggs
- ¼ cup avocado oil or melted butter
- 2 Tbsp pure maple syrup or brown sugar
- 1 ⅔ cups gluten-free all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 cup fresh blueberries + more for sprinkling on top
- ⅔ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9" x 5" loaf pan with parchment paper.
- Mash the bananas in a mixing bowl with a fork until creamy. Mix in the eggs, avocado oil, and pure maple syrup until creamy.
- Add the dry ingredients (flour, baking soda, baking powder, sea salt and cinnamon) and stir well until the dough is nice and combined.
- Toss the blueberries in 1 teaspoon of gluten-free flour in a bowl before adding them to batter. Carefully stir in the blueberries until distributed into the batter.
- Transfer the banana bread batter to the parchment-lined loaf pan. Bake for 50 to 60 minutes, until the bread tests clean. I bake mine for 50 minutes, turn off the oven and allow the bread to sit in the hot oven for another 10 to 15 minutes.
- Allow the bread to cool completely before slicing and serving. I like heating up a slice with a pat of butter and a drizzle of honey ;)
Nutrition
Serving: 1of 12 | Calories: 178kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Fiber: 2g | Sugar: 9g