This easy to make, tender & delicious, Gluten Free Banana Blueberry Bread is a must try for banana bread fans. The banana/blueberry combination is terrific!
1tablespoongluten free 1 to 1 flourto toss with the blueberries
2tablespoonsturbinado sugar
Instructions
Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan and set aside.
In a medium mixing bowl, whisk together gluten free flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Add eggs, mashed bananas, buttermilk, and vanilla and beat until combined.
With a wooden spoon, stir the dry ingredients into the wet ingredients until just combined.
In a small bowl, toss the blueberries with 1 tablespoon gluten free flour until well coated.
With a rubber spatula, gently fold the blueberries into the batter.
Transfer the batter to the prepared pan and spread evenly. Sprinkle turbinado sugar over top of batter.
Bake at 350 degrees for 50-60 minutes or until a wooden pick inserted in the middle comes out clean.
Place the loaf pan on a wire rack to cool for 15 minutes, then remove the bread and allow to cool completely on a wire rack.
Slice, serve, and enjoy!
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Spray nonstick cooking spray all around the inside of the loaf pan. Doing this will keep any part of the bread from sticking to the pan.
Pay attention to the ripeness of your bananas. If the bananas are underripe or overripe, you’ll want to adjust the amount of sugar in the recipe to achieve a perfectly sweetened banana bread.