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
Units
Scale
- 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.
