Description

A moist, dense, and naturally sweet gluten-free banana bread made with almond flour and frozen blueberries. It requires no mixer, uses simple pantry ingredients, and is perfect for a quick weeknight treat or breakfast.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
1 ½ cups blanched almond flour (finely ground)
2 tablespoons coconut flour
⅓ cup pure maple syrup
¼ cup melted coconut oil
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups frozen blueberries
¼ cup dark chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth.
Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the bananas. Whisk vigorously until well combined and slightly frothy.
Add the almond flour, coconut flour, baking soda, baking powder, and salt to the wet mixture. Stir with a spatula until just combined; the batter will be thick.
Gently fold in the frozen blueberries (and chocolate chips if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. If browning too fast, cover loosely with foil after 25 minutes.
Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a cooling rack to cool completely before slicing.

Notes

Ensure bananas are very ripe (black skins) for maximum sweetness. Do not substitute coconut flour cup-for-cup with almond flour as it is highly absorbent. For best texture, use blanched almond flour. Store in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of t
Calories: 180
Sugar: 8
Fat: 14
Saturated Fat: 4
Carbohydrates: 12
Fiber: 3
Protein: 6

Keywords: gluten-free, banana bread, almond flour, blueberry, dairy-free, easy baking, healthy dessert, meal prep