This Blueberry Banana Bread recipe is a gluten-free take on the classic with speckles of sweet blueberries running throughout the batter. Ready in under 1 hour, and optionally sugar-free, it’s a delicious breakfast or snack that is freezer-friendly, too!
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If you have extra bananas hanging around, make sure to make banana bread overnight oats, paleo banana muffins, banana cinnamon rolls and banana bread energy bars.
This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that we love and help bring you new recipes!
Why You’ll Love This Recipe
- Banana and berry forward, with no added sugar if your bananas are on the sweet side!
- Easy clean-up as all you need is two bowls, a whisk and a spatula for this simple quick bread recipe.
- Ready in under 1 hour, for a quick and easy sweet treat the whole family will love!
Recipe Ingredients
Banana blueberry bread requires nothing more than brown-speckly bananas, fresh blueberries and a few healthy baking staples.
- Bob’s Red Mill Super Fine Almond Flour – opt for super fine almond flour rather than almond meal (almonds with the skins) for a finer texture and golden color. Learn more about almond flour below!
- tapioca flour – tapioca flour ensures the batter binds and holds together. Arrowroot flour or cassava flour are both great substitutes.
- baking soda + baking powder – for lift and to give the loaf some color.
- fine sea salt – to enhance all those sweet, fruity flavors. You can use coarse kosher salt as well.
- bananas – make sure to use extra ripe bananas with plenty of brown and black spots all over. This will ensure the bananas are extra sweet with a high moisture content.
- granulated sugar – sugar is optional here, but you may want to use it if your bananas aren’t super spotty. Otherwise, you can leave it out altogether or use coconut sugar instead.
- eggs – to bind, lift and add structure. I wouldn’t make this with flax eggs unless you’re okay with a different texture.
- oil – I prefer avocado oil or light olive oil for this recipe. Use whichever you prefer.
- vanilla extract – to add sweet notes of vanilla essence.
- blueberries – for pops of deep, dark and beautiful berry goodness. Frozen blueberries are a good sub, but they may turn the batter purple and increase baking time.
- sliced almonds – although optional, I feel it adds that finishing touch of visual appeal and added crunch factor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
What is Almond Flour?
Almond flour is a gluten-free, low-carb, paleo-friendly ingredient made from whole blanched almonds. It lends a nutty flavor and super moist texture to both sweet and savory recipes. That, plus you get all the the nutritional benefits of almonds like protein, healthy monounsaturated fats, fiber and tons of vitamin E!
I love Bob’s Red Mill Super Fine Almond Flour, which is easy to find in the baking aisle of most grocery stores or online.
If you’d like, you can learn more about Bob’s almond flour here, on Bob’s Red Mill’s site.
How to Make This Recipe
This banana bread with blueberries is SO easy. A quick whisk of the dry into wet ingredients, and some fruity fresh blueberries, and you have yourself a banana bread recipe to remember.
Prep Loaf Pan
First, Preheat oven to 350ºF and line an 8×4 medium loaf pan with parchment paper, with excess parchment hanging over the sides.
Mix Dry Ingredients
In a medium mixing bowl, whisk together almond flour, tapioca flour, baking soda, baking powder and salt, breaking up clumps of almond flour with your fingertips, if necessary. Make sure it’s as smooth and clump-free as possible.
Whisk Wet Ingredients
In a large mixing bowl, whisk together mashed banana and sugar (if using) until combined. Then, whisk in the eggs, oil and vanilla extract until nice and smooth. My bananas were ripe enough here that I opted not to use additional sugar.
Make Batter
Pour the dry ingredients into the wet ingredients and use a large spatula to stir. Gently fold in blueberries, being careful not to squish them. Batter will be on the thicker side, not like traditional banana bread batter.
Bake
Transfer the batter into the prepared loaf pan, topping with almond slices, if you like. Bake the banana bread for 20 minutes uncovered, then tent with foil and bake for an additional 25-30 minutes.
My bread took roughly 45 minutes but check the middle for doneness with a toothpick at the 40-minute mark just to be sure. Your bread might take 50 minutes or more, depending on your oven.
TIP: The foil prevents the top from browning too quickly. Almond flour browns quicker than traditional flour, so it’s best to use the foil for this kind of quick bread recipe.
Cool Completely
Allow the bread to cool in the pan for at least 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and enjoy warm – or set on a wire rack to cool completely.
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Flavor / Topping Variations
While I love the adornment of sliced almonds, you can customize this loaf to make it your own. You could try:
- Zest of lemon / orange
- 1/2 cup white chocolate chips
- 1/2 teaspoon almond extract
- Unsweetened shredded coconut, for topping
Serving Suggestions
Enjoy this banana and blueberry loaf any time the craving strikes. Some of my favorite ways to serve include:
- Breakfast / Brunch: Enjoy a slice on your own or bring the whole loaf to brunch gatherings with friends.
- Afternoon Treat: Treat yourself to a sweet slice and a hot (or iced) cup of coffee.
- Dessert: Sneak a slice or two after dinner, or as a late-night snack while catching up on some TV!
How to Store & Freeze
This Banana blueberry loaf will keep for up to 5 days tightly wrapped in parchment paper or stored an airtight container in the fridge. I would avoid wrapping the loaf in plastic wrap, as this will trap excess moisture and make the loaf soggy.
To freeze slices: Cool completely and slice. Place the slices on a parchment lined baking sheet small enough to fit in your freezer and freeze until solid, about 1 hour. Transfer to a plastic freezer storage bag and seal tight. Freeze for up to 1 month. Thaw to room temperature or pop one in the microwave for 20-30 seconds.
To freeze the whole loaf: Allow the bread to cool down for at least 2 hours. Wrap in parchment paper, then a layer of aluminum foil. Place in a plastic freezer storage bag and freeze for up to 1 month. Thaw to room temperature.
Recipe Tips & Notes:
- Quantity of bananas will vary. I used 3 bananas, but mine were on the small side. Use however many you need to get one cup mashed.
- Add sugar, if desired. I recommend adding the sugar if you are serving the banana bread to those whole like baked goods on the sweet side.
- Baking time will vary. Cover the loaf with foil after 20-minutes and then start checking for doneness at the 40-minute mark. Baking times will be different based on your oven.
More Almond Flour Recipes:
If you make this Blueberry Banana Bread recipe, be sure to leave a comment and star rating below! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Blueberry Banana Bread
Ingredients
- 2 ¼ cups Bob’s Red Mill Super Fine Almond Flour
- ⅓ cup tapioca flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 small very spotty bananas, equal to 1 cup well mashed
- 3 tablespoons granulated sugar, optional
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
- ¼ cup sliced almonds, for topping (optional)
Instructions
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- Mix dry ingredients: In medium bowl add almond flour, tapioca flour, baking soda, baking powder and salt.
- Whisk wet ingredients: In large bowl whisk together mashed banana and sugar (if using). Then whisk in eggs, oil and vanilla extract until smooth.
- Combine: Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then gently fold in blueberries.
- Bake: Pour batter into prepared loaf pan, topping with almond slices if you’d like. Bake banana bread for 20 minutes uncovered, then add foil for the last 25 minutes of baking to prevent the top from browning too quickly. My bread took roughly 45 minutes but check the middle for done-ness with toothpick after 40 minutes just to be sure. Your bread might take 50 minutes or more, depending on the oven.
- Cool & Serve: Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!
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