I’m pretty obsessed with banana bread, and this berry filled, butter free version is no exception.
This healthier blueberry banana bread is super moist, perfectly sweet, and bursting with fresh, juicy blueberries. It’s the perfect way to use up those overripe bananas sitting on your counter. For the best banana bread, the browner and more freckled the bananas, the sweeter the bread.
In this recipe, I used non fat Greek yogurt and almond butter in place of regular butter to make this banana bread healthier and protein packed. Perfect for breakfast, as a snack or even for dessert, this blueberry banana bread gets more delicious by the slice.
This healthier gluten free blueberry banana bread is super moist, perfectly sweet, and bursting with fresh, juicy blueberries. It’s the perfect way to use up those overripe bananas sitting on your counter.
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 ¾ cup gluten free wholesome flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ¼ cup non fat greek yogurt
- ¼ cup smooth drippy almond butter
- 1 cup coconut sugar
- 2 eggs, at room temperature
- 1 cup mashed ripe bananas (about 3 medium bananas)
- ¼ cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon gluten free wholesome flour, for coating blueberries
- 3 tablespoons turbinado sugar
Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with non stick cooking spray.
In a medium bowl, whisk together gluten free flour, baking powder, kosher salt and baking soda. Set aside.
In the bowl of a stand mixer or a medium bowl and hand mixer, cream together yogurt, almond butter and coconut sugar. Add in eggs, mashed bananas, buttermilk, and vanilla extract, mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix the batter.
In a small bowl, combine the blueberries and 1 tablespoon gluten free flour. Toss until the blueberries are well coated. Gently fold the coated blueberries into the batter.
Pour batter into the prepared loaf pan and sprinkle with turbinado sugar. Bake for 50 minutes to 1 hour or until toothpick comes out clean or with just a few crumbs attached.
Cool in loaf pan on a wire rack for at least 15 minutes, then remove from pan and place directly on wire rack to cool completely.
Adapted from Two Peas & Their Pod