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<\/p>\nThis Gluten-Free Blueberry Banana Bread is a tasty upgrade to the traditional quick bread. Moist, easy to make, uses fresh or frozen berries! \t<\/p>\n
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This gluten-free banana bread recipe is a variation of my classic banana bread recipe - a tender gluten-free banana bread with fantastic taste and the perfect texture. <\/p>\n
THIS moist banana bread, though, is bursting with juicy blueberries!<\/p>\n
It might just be my favorite gluten free banana bread recipe. It\u2019s the perfect combination of bananas and blueberries<\/p>\n
Like other quick bread recipes - traditional banana bread, my original recipe for gf banana bread - this gluten-free bread takes only a few minutes of effort.<\/p>\n
Just whisk the base gluten-free banana bread batter together, fold in some blueberries, dump it in a pan, and bake!<\/p><\/div>\n
You can make this gluten-free blueberry banana bread recipe with either fresh or frozen blueberries, which means you can be enjoying this delicious treat any time of year.<\/p>\n
This is great as an easy breakfast, but is also a delicious bread to serve up as a sweet treat with afternoon tea.\t<\/p>\n
Just a really good banana bread recipe, all around!<\/p>\n
Oh, and it\u2019s a great way to serve a mixed crowd - it may be a gluten-free recipe, but the choice of flours makes for a banana blueberry bread that doesn\u2019t have the \u201cgluten free texture\u201d. <\/p>\n
Even those NOT on a gluten-free diet will love this moist bread - my husband requests it!<\/p>\n
Anyway, let\u2019s take a look at this easy banana bread recipe...<\/p><\/div>\n
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For the most part, this wonderful recipe uses really simple ingredients - pretty much everything will be easy to find in any larger grocery store.<\/p>\n
The items that are a bit more specialty are ones that are likely to be pantry staples, if you\u2019ve done any of my gluten free baking recipes.<\/p>\n
As always, I have a few ingredient notes for you:<\/p>\n
The key ingredient in this recipe, you\u2019ll want to use VERY ripe bananas.<\/p>\n
I mean... extra ripe bananas. Brown, really spotty, really making you question whether you should be tossing them out.<\/p>\n
Ugly brown bananas have add a lot more sweetness, moisture, and banana flavor to the bread, than less ripe bananas.<\/p>\n
This recipe uses large bananas - if you have medium or small bananas, add an extra banana - or two!<\/p><\/div>\n
Part of what makes this a great recipe is that it\u2019s not limited by blueberry season.<\/p>\n
You can use fresh blueberries when they\u2019re available, and you can use frozen blueberries the rest of the year.<\/p>\n
This sweet bread works well with both cultivated blueberries (larger), and wild blueberries, which are smaller and more flavourful.<\/p>\n
The big thing to keep in mind is that a loaf made with fresh berries will require a bit less time to bake than frozen berries will.<\/p>\n
Just keep an eye on it!<\/p><\/div>\n
As with all of my gluten-free baking, I use a custom gluten free flour blend - using a few different types of gluten-free flour - rather than a commercial all purpose flour blend.<\/p>\n
Pretty much everything marketed as an all purpose flour uses types of gluten free flour that aren\u2019t necessarily great for everything.<\/p>\n
The thing is, the properties of wheat flour are far more universal than anything you\u2019ll achieve with any one specific gluten free flour mix.<\/p>\n
Some flours are better for browning, some gf flour types crisp up in ways that others don\u2019t, others will take up moisture in different ways. <\/p>\n
Regular flour is also far more neutral tasting than many gluten-free flours are. <\/p>\n
The use of any of the bean flours, for instance (common in those \u201call purpose\u201d mixes) are DEFINITELY better suited for savory uses - like when you\u2019re battering something to deep fry it - than it is for sweet baking recipes.\n<\/p><\/div>\n
Sure, it\u2019s a bit of a pain, but I like to look at it the way I do seasonings - I wouldn\u2019t use one \u201cmultipurpose\u201d herb seasoning on everything I cook, you know?<\/p>\n
Anyway, in this recipe I use:<\/p>\n
Light Buckwheat Flour<\/a> ... No xanthan gum in this one, though. Between the properties of the flours + bananas, and the nature of quick breads, you don\u2019t need it!<\/p><\/div>\n While butter tastes a little better than vegetable oil, I\u2019ve taken to using vegetable oil in my quick breads, as it gives them a better texture.<\/p>\n It will be softer and more moist, right from the fridge - that\u2019s the big one.<\/p>\n You can use the same amount of melted butter if you prefer - but you\u2019ll want to serve it warmed up to at least room temperature, or it could be a bit dry.<\/p>\n An optional ingredient, but a fun one. <\/p>\n Also known as Pearl Sugar<\/a> is a a chunky sugar that is sprinkled over sweet goods before baking. The sugar doesn\u2019t dissolve, so it gives it a bit of a crunchy, crusty finish.<\/p>\n You may have seen it on my recipes for Gluten-Free Cranberry Walnut Muffins<\/a>, Gluten Free Banana Muffins<\/a>, Gluten-Free Blackberry Muffins<\/a>, and Gluten Free Blueberry Muffins<\/a>, and others.<\/div>\n Rounding out this easy gluten free quick bread recipe, you will need:<\/p>\n Granulated Sugar ... I just don\u2019t really have anything else to add, as far as these last few ingredients go! Very simple, mostly pantry staples.<\/p><\/div>\n
\nSorghum Flour<\/a>
\nCoconut Flour<\/a><\/p>\n\nVegetable Oil<\/h4>\n
Coarse Sugar<\/h4>\n
\nEverything Else<\/h4>\n
\nLarge Eggs
\nPure Vanilla Extract<\/a>
\nBaking Soda
\nSalt\t<\/p>\n