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Pasta Chicken

Blueberry Banana Bread (Gluten Free)

Published: Sep 13, 2014 | 24 Comments

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Blueberry Banana Bread – gluten free version of a regular banana bread. Made with Greek yogurt and chia seeds.

gluten free banana bread

I love blueberries and banana bread. For years, I’ve been making this regular blueberry banana bread with wheat flour, and I’ve been missing it terribly ever since I unexpectedly became gluten intolerant in the last several months and couldn’t eat any regular baked desserts. Well, no more missing or crying over my blueberry banana bread, as I have just successfully made a gluten free version of it, using King Arthur multi-purpose gluten-free flour (and no gums whatsoever)!

gluten free blueberry banana bread

This banana bread tastes just like a regular banana bread – so delicious, you can’t stop at one slice! I am coming to a conclusion that as long as you add some sort of fruit into a gluten free baking recipe (mashed bananas and whole blueberries in this case) – it’s bound to turn out really good. It happened with this gluten free peach yogurt cake, and it happened with this beautiful gluten free blueberry banana bread:

gluten free banana bread

What gluten free flour to use for banana bread?

This recipe uses King Arthur gluten-free multi-purpose flour (mixture of rice flour, tapioca starch, etc.). This flour is xanthan gum free, it doesn’t have any gums. Make sure not to confuse King Arthur gluten-free multi-purpose flour with King Arthur gluten-free baking mix (which does have gums).

gluten free banana bread

Baking tip

I’ve noticed that when baking gluten free cakes and breads, they tend to stick to baking pans much more than if you baked with regular, wheat-based, flour, so it’s very important that you first grease the bread pan and then line the bottom and two sides of the baking pan with parchment paper, greasing the parchment paper, too. Just like on this photo:

Bread loaf pan lined with parchment paper

When releasing the blueberry banana bread from the pan, I let it cool for at least 40 minutes, and then I used knife to help release the sides of the pan which were not lined with parchment paper.

gluten free banana bread

This gluten free banana bread is so delicious, I am about to make 2 more loaves (one for myself, and a second one for the party on Friday!) So happy to have my blueberry banana bread back! 🙂

5 from 2 votes
Print
Blueberry Banana Bread (Gluten Free)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Gluten free blueberry banana bread made with gluten-free multi-purpose flour (mixture of rice flour, tapioca starch, etc.).  This flour is xanthan gum free, it doesn’t have any gums.  

Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 210 kcal
Author: Julia
Ingredients
  • 2 ripe bananas , mashed
  • 1/2 cup Greek yogurt
  • 2 oz butter , melted (4 tablespoons of butter)
  • 3/4 cup sugar
  • 1.5 teaspoons chia seeds
  • 4 teaspoons hot boiling water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups gluten-free flour , multi purpose, sifted (I use King Arthur flour)
  • 1 cup blueberries
Instructions
  1. Preheat the oven to 350 F. Butter a 4x8 inch loaf pan. Line the bottom and two opposite sides of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom and two sides of the pan with parchment paper ensures that the bread will not get stuck, especially if baking with gluten free flour.
  2. In a small bowl, combine 1 and 1/2 teaspoons chia seeds with 4 teaspoons of hot boiling water - stir to mix and let the mixture sit, covered for about 10 minutes, until it forms a very thick gel-like slurry.
  3. In a large bowl, using electric mixer, mix mashed bananas, Greek yogurt and melted butter. Add the sugar, eggs, vanilla, and chia seeds slurry - beat to combine, using electric mixer. Sprinkle the baking soda over the mixture and mix in, using the mixer. Add the flour last, in 3 separate batches, again using the mixer to combine each batch.
  4. Carefully fold in whole blueberries, using spatula, into the batter and distribute them evenly through the batter.
  5. Pour the batter in the prepared pan. Bake for about 1 hour. Check the doneness by inserting a toothpick in the center of the bread as well as inserting it along the sides of the bread. The toothpick should come out clean when inserted in the center - without liquid batter stuck to it.
  6. Cool the blueberry banana bread in the pan on a rack for 40 or 50 minutes before releasing it from the pan. When releasing the bread from the pan, use knife to help release the sides of the pan which were not lined with parchment paper. Remove from pan and slice to serve.

Nutrition Facts
Blueberry Banana Bread (Gluten Free)
Amount Per Serving
Calories 210 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 45mg15%
Sodium 166mg7%
Potassium 122mg3%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 20g22%
Protein 4g8%
Vitamin A 210IU4%
Vitamin C 3.5mg4%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Baking, Bananas, Blueberry, Breads, Breakfast, Dessert, Fruit, Gluten Free, Recipe Published: Sep 13, 2014 24 Comments

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Reader Interactions

Comments

  1. Eszter

    Oct 03, 2020 at 7:36 am

    Great recipe, thanks!

    Reply
  2. Michelle

    Jul 31, 2018 at 4:08 pm

    Can I use white or wheat flour instead of the gluten free flour? If so, how much?

    Reply
    • Julia

      Jul 31, 2018 at 4:13 pm

      I have a recipe for a blueberry banana bread with regular wheat flour here: https://juliasalbum.com/banana-bread-with-blueberries/ Enjoy!

      Reply
    • Sandra

      Jul 19, 2020 at 5:43 pm

      Love this bread ! The only recipe I’ll use for banana bread even though I am not gluten free!

      Reply
  3. Debbie B.

    Sep 10, 2016 at 7:49 pm

    I’m dairy sensitive. Is there a replacement I can use for the butter and yogurt?

    Reply
  4. Amber

    Mar 14, 2016 at 5:37 pm

    I’m going to try this recipe but do muffins instead of a loaf. Any changes you would recommend? Also how long would you say these last? I’m going on a week long camping trip with my little sister (also GF) and this would be a great snack to have!

    Reply
  5. lanie

    Feb 16, 2016 at 8:51 am

    Thank you, finally found my go to banana bread.

    Reply
  6. Erica

    Jan 20, 2016 at 5:23 pm

    Hello! I just made your recipe following your exact directions and my bread turned out to have a delicious taste but was gummy in the middle (I even baked it for an extra 15 minutes since it was not done when I tested with a toothpick after an hour). I seem to always have this trouble with GF banana breads. Any ideas what I could do differently next time? Thanks!

    Reply
    • Soo Liu

      Feb 12, 2019 at 12:00 am

      Just a thought, but you might want to be very careful to not over-mix, so it doesn’t get gummy.

      Reply
  7. Sandie

    Apr 21, 2015 at 5:55 pm

    I just made this as muffins and it was sooooooo good! Thanks for posting this. Very most and delicious!

    Reply
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