gluten free banana blueberry bread

I have been making these gluten-free banana blueberry muffins for a while now, and honestly it miiight be even better as a banana blueberry loaf! This blueberry banana bread is so good and makes such a good snack, dessert or even breakfast (yes, I said breakfast!). This recipe is so easy to make and are definitely healthier than some conventional recipes out there – they’re made with zero refined sugar, sweetened only by ripe bananas and pure maple syrup. I feel good about letting my kids have this “cake” because I know it’s made with quality ingredients.

Whether you’ve always eaten gluten-free or are someone who’s new to the world of dietary restrictions, or if you’re just looking for healthier and equally delicious alternatives to your usual recipes, this is about to become your new go-to snack.

Let me know in the comments if you’ll be making this recipe!




-2 to 3 very ripe bananas, mashed

-1/3 cup melted coconut oil 

-1 teaspoon baking soda

-1 1/2 cups gluten-free flour

-1/4 teaspoon xanthan gum, leave out if your flour already has it in it

-pinch salt

– 1/2 cup of pure maple syrup 

-1/2 teaspoon cinnamon

teaspoon lemon peel (optional)

-2 large eggs, beaten

-1 teaspoon pure vanilla extract

-1-2 cup fresh or frozen blueberries, add as much or as little as you like


  1. Preheat the oven to 350°F
  2. Use baking cup liners or cooking spray for the muffin tin.
  3. In a mixing bowl, mash the ripe bananas with a fork until completely smooth.
  4. Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
  5. Stir the melted coconut oil into the mashed bananas.
  6. Stir in  pure maple syrup, salt, beaten eggs and pure vanilla extract.
  7. Mix in the gluten-free flour, cinnamon, dried lemon peel, and xanthan gum (leave out the xanthan gum if your flour already has it).
  8. Gently stir in blueberries.
  9. Scoop the batter into a parchment paper lined loaf/bread pan
  10. Bake for 40-45 minutes at 350 °F, or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  11. Allow the banana bread to cool.  Store in an airtight container.


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8 Responses

  1. This is excellent! To make it more diabetic friendly I used half real MS and half sugar free.
    It was very easy to make and truly a keeper.

    1. Hi! The recipe calls for gluten free flour, so like a gluten free all-purpose flour, using almond flour instead would definitely unfortunately change the recipe/consistency! With a regular gf flour mix, it should work!

  2. Thank you! Also I’m new to baking… what is xanthan gum and will the bread be okay without this? (Fingers crossed because I’ve already mixed everything else up)

    1. Xanthan gum is used gluten free baking to help with the texture – a lot of gf flour mixes already have it in the mix, so you don’t have to add in extra. It will definitely change the consistency of the final recipe if you don’t use it, so recommend getting some or finding a gf flour mix with it already in there!!

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