Can adding blueberries to a killer banana bread recipe make it even better? You bet! Enter, Blueberry Banana Bread, and it’s GF too, folks!
I love blueberries, and I love banana bread. Do I love them happily snuggled in the same loaf? I do now!
And, just for the record, so does everyone else in this house, gauging by the speed at which this stiff did The Disappearing Act. Ahem.
I could go on and on, but when there’s something this amazing, that needs sharing, there’s really no point in waiting, is there?! Well no!
Now, I always make my banana bready things in mini loaf pans, and since going GF, I have read that using a smaller pan is better, as it lends support to the batter which no longer contains the gluteny-glue of wheat. Apparently, using a large loaf pan does not render the same wicked-good results. I’ve always baked my quick breads in mini pans anyway, even with wheat-based batters, so I’ve had no reason to prove, or disprove, these claims personally. But, let’s insert a disclaimer here: If you use large pans and it turns out all goopy on the middle and burnt on the outsides or whatever, do not come crying to me, okay? I will inform you that I put directions in recipes so that you can experience the ultimate success by using them. If you do not follow them……….yeah, no sympathy from this place. Sorry.
We want them to look like this when they come out of the oven. That’s the point here, folks.
There, now that we have that clear, let’s get out the mini pans and get to work. Oh, and for those of you into details, my pans are 5-3/4 x 3 x 2-1/8 inches. I’m assuming other “mini” pans will work with appropriate adjustments.
- 3 cups mashed, very ripe, bananas
- 1/2 cup canola oil
- 1 cup honey
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 5 eggs
- 1 cup almond meal
- 2 cups gluten-free flour of your choice ( I used Authentic Foods Multi Blend flour)
- 1/3 cup coconut flour
- 2/3 cups quick oats
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups fresh blueberries
- Preheat oven to 325 degrees.
- Spray seven 5-3/4 x 3 x 2-1/8 loaf pans with cooking spray.
- Mix first five ingredients in large mixer bowl until well blended. Add the eggs, beat well.
- In another bowl, mix together almond meal, GF flour, coconut flour, quick oats, xanthan gum, salt and baking soda until well blended.
- Reserve 2 tablespoons flour mixture to toss with blueberries.
- Add flour mixture to liquid ingredients, mix until blended but do not over-mix.
- Fold in blueberries that have been tossed with the 2 tablespoons flour.
- Divide batter between the pans.
- Bake for 35-40 minutes at 325 degrees.
- Cool on racks 10 minutes before removing from pans to cool completely. (Yeah, right...)
- This actually gets better the next day, but I've yet to meet a batch that hasn't been at least party devoured while still warm....with butter, of course.
- This is wonderful toasted as well.
- This makes a large batch, but it freezes beautifully. That said, feel free to half the batch if that makes you happier.
Enjoy. And be prepared to make some more….and more…and more……