Blueberry Banana Bread (Gluten Free)

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

Keyword gluten free banana bread, gluten free dessert

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 210kcal

Author Julia

Ingredients

2 ripe bananas , mashed
½ cup Greek yogurt
2 oz butter , melted (4 tablespoons of butter)
¾ cup sugar
1.5 teaspoons chia seeds
4 teaspoons hot boiling water
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ cups gluten-free flour , multi purpose, sifted (I use King Arthur flour)
1 cup blueberries

Instructions

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.
In a small bowl, combine 1 and ½ 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.
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.
Carefully fold in whole blueberries, using spatula, into the batter and distribute them evenly through the batter.
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.
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.

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