Description

A moist, tender, and budget-friendly gluten-free banana bread made with almond flour and blueberries. This one-bowl recipe is kid-approved, dairy-free friendly, and perfect for busy mornings or meal prep.

Ingredients

Scale

3 large ripe bananas (mashed, about 1.5 cups)
1.5 cups (170g) blanched fine-ground almond flour
0.5 cup (60g) gluten-free all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (120ml) melted coconut oil (or butter)
½ cup (100g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen blueberries
Optional: ½ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a large mixing bowl, mash the ripe bananas until smooth. Add melted coconut oil, brown sugar, eggs, and vanilla extract. Whisk until well combined.
In a separate medium bowl, whisk together almond flour, gluten-free all-purpose flour, baking soda, and salt.
Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
If using frozen blueberries, toss them in a teaspoon of the flour mixture first. Gently fold the blueberries (and chocolate chips if using) into the batter.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes. Tent with foil if browning too quickly after 40 minutes. Test with a toothpick inserted in the center; it should come out clean.
Let the bread cool in the pan for 10 minutes, then lift out using the parchment paper and place on a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with black spots for maximum sweetness and moisture. If using frozen blueberries, do not thaw them before adding to prevent staining and sogginess. Tossing frozen berries in a little flour helps prevent them from sinking. Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 14
Fiber: 3
Protein: 5

Keywords: gluten-free, banana bread, blueberry bread, almond flour, budget-friendly, dairy-free, kid-friendly, one-bowl recipe, healthy breakfast