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What’s one of the BEST smells that can come from your kitchen?!?!
The answer is freshly baked BANANA BREAD….and brownies…butĀ right now we’re talking about banana bread – blueberry banana bread, to be exact!!! What can be bad about that?!
Sweet juicy blueberries baked right into soft, moist, perfectly sweet banana bread. If that doesn’t sound like the ultimate bread for spring than I don’t know what is!
Oh yeah…there’s also my banana rhubarb bread that begs to be made during the spring!
And when I say spring I really mean this crazy cold winter weather we’re having. We’ve almost gotten more snow falls this spring than we did during the winter…I mean, is mother nature drunk?! What’s going on?! This icky spring weather is the time to do all the baking, before it’s nice out and all you want to do is grill outside!
Blueberry banana bread will make you feel all warm and cozy as it’s baking away in your oven with all the sweet banana smells. Then when you slice into your loaf of blueberry banana bread studded with all those juicy blueberries you willĀ know that this was a cold spring just so that you could have this very moment: each bite of tender, sweet banana bread with pockets ofĀ blueberries will make everything feel amazing in your world.
Who knew banana bread could do that?! It so can my friends, especially when blueberries are involved!
Guys, I ate a lot of this blueberry banana bread…four loaves to be exact, because I needed to get it just right. Normally after eating so much of the same thing I would get sick of it (food boredom has always been an issue of mine), but I didn’t get tired of eating this blueberry banana bread! Yup, it’s that good!
I used almond flour to keep this blueberry banana bread gluten free, which also happens to make it grain free. I tried to make this bread using an all purpose gluten free flour but I found it resulted inĀ gummy banana bread. We still ate it but trust me, a gummy banana bread isn’t exactly the ideal texture. The almond flour was a perfect flour to keep things soft and tender without that gummy texture.
I hope you love this blueberry banana bread as much as we did. It’s perfect for breakfast – besides, you’re getting bananas and blueberries at the beginning of the day – Go you! It’s also great for a special snack, especially with hot tea. Or enjoy it as a healthier dessert.
Also, blueberry banana bread is super easy to make, only requiring 12 ingredients. The hardest/best part is waiting to eat it while it bakes in your oven and you slowly realize your stomach is grumbling because of all the delicious banana bread smells in your kitchen. There’s nothing better!
You so wanna go bake some banana bread RN….don’t you?!
Now is the time, my friends! Go for it! š
If you make this recipe, do me a favor and leave a comment below along with a star rating – it helps others to find my recipes easier. Don’t forget to snap a photo on Instagram and tag it with #RobustRecipes so that I can see what you made, I love hearing from you! Thanks, friends!
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Blueberry Banana Bread (Gluten Free)
- Prep Time: 10 mins
- Cook Time: 70 mins
- Total Time: 1 hour 20 mins
- Yield: 1 loaf 1x
- Category: Breakfast, Snack, Dessert, Side
- Cuisine: Gluten Free, Dairy Free
Description
Sweet and tender banana bread studded with fresh blueberries. This blueberry banana bread is gluten free, grain free, and only requires 12 ingredients. It’s perfect for breakfast, a snack, or as a healthier dessert. A must try recipe for all of the cozy feels!
Ingredients
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon Cinnamon
- 1/2 teaspoon xanthan gum
- 1/2 cup coconut sugar
- 3 very ripe bananas
- 3 eggs
- 1/4 cup plain, fat free Greek yogurt* (could use full fat for a richer texture)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries**
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a bread pan and line it with parchment paper (don’t skip the parchment paper here, this bread loves to stick), set aside.
- Mix dry ingredients: In a medium mixing bowl whisk together the almond flour, baking soda, salt, nutmeg, cinnamon, and xanthan gum until well combined.
- Mix the wet ingredients In a large mixing bowl mash the ripe bananas using either a fork or a potato masher. Add the eggs, yogurt, and vanilla extract. Stir to combine. Stir in the coconut sugar.
- Combine : Add the dry ingredients to the wet and stir until well combined and no flour is visible. Gently fold in the blueberries.
- Bake: Transfer to the bread batter to the prepared bread pan, smooth it out with your spatula. Bake for 60 to 70 minutes, or until the top is very browned and the middle comes clean with when a toothpick is inserted. I found a more accurate way to tell if this bread was done was to use a meat thermometer for an internal reading of 206 degrees Fahrenheit. Sounds weird, but sometimes the toothpick method can be deceiving with banana bread.
- Cool: Allow the bread to cool in the bread pan for 40 minutes. Use a butter knife to loosen up the edges of the bread and gently remove the bread (this is where the parchment paper comes in handy). Allow the bread to completly cool before slicing.
- Store: Store the bread in a ziplock bag in the fridge for up to 4 days – the cold bread holds up better than warm.
Notes
dairy free option: You could try to sub the Greek yogurt for coconut or almond yogurt for a dairy free option.
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