Gluten Free Blueberry Banana Bread {No Sugar Added}
Gluten Free Blueberry Banana Bread mimics a traditional banana bread, but is modified with healthy adaptions and no sugar added, that no one will even question!
Everyone loves banana bread right? What better way to use up really ripe bananas than to make a delicious yummy bread for your family! This recipe is adapted from my traditional whole wheat sugar-free banana bread and tastes just as ,moist as the original version.
Have you ever used buckwheat flour before? Neither had I, but since I decided to buy some I’ve been wanting to experiment with it. When I went to make this recipe using all gluten free flour I realized I didn’t have enough to make two cups! That’s where the buckwheat flour played it’s role. Just using a half a cup here makes a nice texture and flavor in this banana bread. Feel free to use a full two cups of any gluten free flour of your choice if buckwheat flour is not in you pantry.
My hubby loved this and he is the pickiest of men, even worse than my children so you know where they get it from. He loved this bread and did not say anything about texture of flavor. In fact he ate a FEW pieces LOL!
Gluten Free Sugar-Free Blueberry Banana Bread
Ingredients
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1/2 cup milk 1%
- 1/2 cup applesauce
- 1 teaspoon berry liquid stevia or plain liquid
- 3 bananas mashed
- 1 1/2 cup gluten free flour
- 1/2 cup buckwheat flour
- 1 tablespoon flax seed ground
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon balking soda
- 1 teaspoon cinnamon
- 1 1/4 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer place eggs, vanilla, milk, applesauce and stevia and blend on speed 4 until combined.
- Add bananas.
- In a separate bowl stir together flours, flaxseed, salt, baking powder and baking soda.
- A little a time pour the dry ingredients into the wet ingredients and blend on all incorporated.
- By hand stir in the blueberries.
- Spray a loaf pan with nonstick cooking spray and pour batter into pan.
- Bake 60-70 minutes until a toothpick in center of loaf comes out clean.
- Let cool 30-60 minutes before removing from loaf pan.
Nutrition
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About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I am going to use coconut flour because that’s what I have.. and Stevia in sugar form not the liquid. I also plan on using thawed blueberries because that’s what I have. I will get back to you with the results.
What a nice recipe! For the GF flour, can I use oatflour? X
I might use a combination of half oat and half brown rice flour rather than just all oat flour.
Thank you for your wholesome and delicious recipe :). I used sorghum because it was on hand and everything came out just amazingly delicious, Thanks so much for sharing! I especially appreciated your tip on using the hand mixer… I made a lot of gf stuff in the past by hand and it just does make it much more fluffy with the mixer…just enough to give it a drier, breadier texture. Thank you sooooooo much!
Hi Brenda,
thanks God for You and Your beautiful recipes!My partner became GF year ago and used to be chef long time before that. I was never really successful with cooking and baking GF until now with your recipes!The thing is that he is a bit fussy and you sorted my problem out!
This recipe is utterly amazing, I made two smaller loaves out of one lot because it’s just two of us but as I can see next time I’ll just do one big one because we eat it all anyway 😉
Wish you all the best with trying new GF recipes because I know how hard it is to even try.
Thanks a lot!
Thank you Katie!
Thanks for this recipe, Brenda 🙂
I’m chilean and I’d like to know if when you said 350º are measured in Farenheit scale… because here we use celsius so I got a little confused
thanks again!
Sorry, yes Farenheit.
Made this tonight. I had GF flour so I used that, and subbed chia for flax seed. Turned out great!
Good to know, thanks, glad you liked it.
I just love ALL your recipes we are a recent GF home and you have helped make a nice transition for my 8 yr old. I tell all my friends about you! This recipe I altered and did fresh raspberries and dark chocolate chips
Yum, sounds delicious!