Healthy Blueberry Banana Bread {Dairy Free & Gluten Free Adaptable}

Blueberry Banana Bread - Photo

Blueberries and bananas come together for a winning combination in a delicious bread that is made with less sugar and oil thanks to the ripe bananas.  This healthy blueberry banana bread makes for a great breakfast or snack and freezes well if you want to double the batch. This recipe is naturally dairy free and can be adapted to be gluten free with a 1-1 gluten free flour blend.  I love making this recipe in the spring, but it can be made all year long with the option to use fresh or frozen blueberries.  

How to Make Blueberry Banana Bread - Photo

Healthy Blueberry Banana Bread Adaptations I made:

  • Decreased the sugar from a traditional recipe to only 1/3 cup
  • Decreased the oil from 1/2 cup to 1/4 cup and replaced with an extra banana
  • I use half regular and half whole wheat flour
  • I tested it with a gluten free flour blend
Lightened Up Blueberry Banana Bread - Photo

Healthy Banana Blueberry Bread {Dairy Free & Gluten Free Adaptable}

Ingredients:

  1. 1 1/2 cups flour (whole wheat, all-purpose or a 1-1 gluten free blend)
  2. 1/3 cup sugar (any sweetener works, granulated sugar, raw, coconut sugar, honey, agave or maple syrup)
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 1/2 tsp cinnamon
  7. 1 large egg
  8. 1/4 cup avocado oil (or canola or coconut oil, melted butter would also work)
  9. 1 1/2 cups mashed banana (3-4 depending on the size)
  10. 1 – 1 1/2 cups blueberries (fresh or frozen (not thawed) works)
  11. 1 tsp pure vanilla
  12. 1 tsp raw sugar for topping (optional)

Instructions:

  1. Preheat the oven to 350°F. Grease a 9 inch loaf pan with cooking spray to make it easier to get out you can line the pan with a piece of parchment paper.
  2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl or large liquid measuring cup mash your banana to ensure you have 1 1/2 cups (if you are short you can add a little applesauce, yogurt or more oil).
  4. Next whisk in the sugar or honey, egg, oil, and vanilla until well combined.

  5. Pour the wet ingredients into the dry and stir with a rubber spatula until just combined, being careful not to overmix. Gently fold in the blueberries.
  6. Pour batter into loaf pan and sprinkle with raw sugar (optional)
  7. Bake until a toothpick comes out clean when inserted in the middle, about 45-55 minutes. Note: the gluten free version took about an extra 10 minutes to cook (50-60 minutes).
  8. Let cool for at least 30 minutes before slicing

Make Ahead: You can make the batter one day in advance and bake the next day.

Storage: If it is wrapped well it will stay for up to a week in the fridge.

Freeze For Later: Bake and let bread cool completely. Wrap tightly in a few layers of plastic wrap then place in a zip lock, squeeze out all the air, seal, and freeze.

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