Go Back
+ servings

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!
Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Dessert, Side, Snack
Cuisine: Dairy Free, Gluten Free, Nut Free
Yield: 12 slices
Author: The Local Sprout


  • 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