Gluten Free Blueberry Banana Bread
This gluten free blueberry banana bread has been my go-to this summer. This cassava-based bread is made with zero added sugar and is easy to whip up for a healthy breakfast!
Yield: 12 slices
- 3 overripe medium bananas the riper, the better
- 3 large eggs
- 1/2 cup plant-based milk
- 2 Tbsp. melted coconut oil
- 1 Tbsp. vanilla extract
- 1 1/2 cups cassava flour*
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp. cinnamon
- 1/2 cup blueberries fresh or frozen
Preheat oven to 350 degrees F. Line a standard loaf pan with parchment paper.
Mash bananas in a medium-sized bowl. Add eggs, milk, coconut oil, and vanilla. Whisk again and set aside.
Whisk cassava flour, baking soda, salt, and cinnamon ingredients in a large bowl.
Add dry ingredients to wet ingredients. Stir until combined. Fold in blueberries.
Pour batter into prepared loaf pan. Smooth top and bake for 45 mins - 1 hour, or until a toothpick inserted comes out mostly clean.
Let bread rest in pan for 10 minutes then transfer bread to rack to cool for at least 30 minutes (if you can resist) Slice and enjoy!
*I’ve tested this recipe with two different brands of cassava flour—both with great results. Otto’s Naturals cassava flour creates a more dense loaf while Terrasoul cassava flour creates a lighter, more fluffy loaf.
I have not tested this recipe with any other brands’ cassava flour or tried substituting different flours so I cannot guarantee results. If you try something different, be sure to comment below and let me know how it works!
Nutrition information is a rough estimate of 1/12th of the entire recipe.
Serving: 1g | Calories: 179kcal | Carbohydrates: 28.7g | Protein: 2.5g | Fat: 6.4g | Saturated Fat: 4.5g | Cholesterol: 47mg | Sodium: 267mg | Fiber: 4.5g | Sugar: 4.6g