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moist gluten-free almond flour blueberry banana bread - featured image

Moist Gluten-Free Almond Flour Blueberry Banana Bread

  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

A tender, cake-like banana bread made with almond flour and fresh or frozen blueberries. This one-bowl recipe is naturally sweetened, gluten-free, and stays moist for days.

Ingredients

Scale
  • 3 large ripe bananas (approx. 1.5 cups mashed / 340g)
  • 2 cups super-fine almond flour (224g)
  • 2 large eggs, room temperature
  • 1/4 cup melted coconut oil or unsalted butter (56g)
  • 1/4 cup raw honey or pure maple syrup (85g)
  • 1 cup fresh or frozen blueberries (148g)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line the bottom with parchment paper.
  2. Peel ripe bananas and mash them in a large mixing bowl until mostly smooth (approx. 1.5 cups).
  3. Add melted coconut oil (or butter), eggs, honey, vanilla, and salt to the mashed bananas. Whisk vigorously until the mixture is smooth and uniform.
  4. Add almond flour and baking soda to the wet ingredients. Stir gently with a spatula just until no dry streaks remain. Do not overmix.
  5. If using fresh blueberries, toss them in a teaspoon of almond flour to coat. Gently fold the blueberries into the batter.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure bananas are very ripe (black/spotted) for natural sweetness and moisture. If using frozen blueberries, do not thaw them first; toss in a little almond flour to prevent sinking. Almond flour quality matters; use super-fine blanched almond flour for a tender crumb. Store in an airtight container at room temperature for 2 days, fridge for 5 days, or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of the
  • Calories: 180
  • Sugar: 10
  • Sodium: 120
  • Fat: 12
  • Saturated Fat: 2
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, almond flour, banana bread, blueberry, healthy breakfast, dairy-free option, one-bowl recipe, nut-free alternative

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Find it online: https://fooduku.com/make-moist-gluten-free-almond-flour-blueberry-banana-bread-while-its-peak/