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Among the gluten free bread that I have made so far, this vegan banana blueberry bread is a winner. It is easy to make, moist and delicious. Using bananas and blueberries gives this bread its moisture and delicious flavor. The banana and blueberry flavors when combined complement each other perfectly to produce a delightful quick bread for breakfast. The bread is healthy too especially for people who have gluten sensitivities. You can also try our easy gluten free banana bread as a healthier bread option.

Why you will love this gluten-free banana blueberry bread

It’s gluten free. The bread is gluten free and therefore suitable for people with gluten sensitivities or celiac disease.
It’s full of nutrients. Bananas provide potassium and vitamin B6, while blueberries are rich in vitamin C and antioxidants.
The bread is naturally sweet. Use of ripe bananas reduces the need for added sugar.
It is moist. Bananas and blueberries add moisture to the bread. This prevents the bread from crumbling, a characteristic of gluten free breads.
It is full of flavor. Blueberries add tangy flavor to the bread.
Its easy to make and the ingredients are easy to find in local supermarkets and online.

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How to make gluten-free banana blueberry bread

This gluten-free banana blueberry bread is easy to make and the ingredients are easy to find. Here are the ingredients that you will need to make this wholesome, delicious bread!

Ingredients:

Rice flour – you can use a gluten-free flour blend instead of mixing it yourself. A good flour blend is essential to ensure the bread has the right structure and texture.
Cassava/tapioca flour
potato starch
Xanthan gum
Ripe bananas
Fresh blueberries
Milk – I used non-dairy milk. You can also use plain yogurt instead of milk.
Baking powder and baking soda
Vegetable oil
Ground nutmeg
Vanilla extract
Honey
Sugar
Salt

Find full recipe and measurements below

Instructions

Pre-heat the oven to 350ºF and line a bread pan with parchment paper.
In a large bowl, whisk together the mashed bananas, vegetable oil, sugar, and vanilla together until well combined.
In a separate bowl, mix together the gluten free flours (or the blend), baking powder, baking soda, xanthan gum, salt, and nutmeg powder. If your flour blend has binder such as xanthan gum added, omit it here.
Add the dry ingredients to the wet, alternating with the milk. Whisk well until you get a smooth and desired consistency of the batter.
Add the blueberries and fold in until they’re evenly distributed in the batter.
Transfer the batter into the prepared bread pan and smooth out the top. If you have some extra blueberries, you can scatter them on top of the batter.
Bake in the pre-heated oven at 375ºF (180ºC) for about 45-50 minutes, or until a toothpick inserted at the centre of the bread comes out clean.
Remove from oven and allow it to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool.
Serve warm or completely cool at room temperature
This gluten-free banana blueberry bread store well when kept in an air-tight container. You can keep it in the fridge for a longer period.

Tips and tricks for a perfect gluten-free banana blueberry bread

When making your own gluten-free flour blend, aim for 2 parts rice flour, 1 part potato starch and 1 part tapioca/cassava flour.
o avoid the bread from becoming crumbly, add a binder such as xanthan gum to help hold the bread together. The binder should be 1 teaspoon per cup of gluten-free flour.
To prevent the bread from drying out, store it in an airtight container.