Ms. Mary's Gluten-Free Banana Blueberry Bread

This great tasting gluten-free banana bread with blueberries is perfect for a grab-and-go breakfast, an afternoon snack, or dessert after dinner.

• Cooking Time: 35 mins
• Total Time: 35 mins
• Calories: 288 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 cup white sugar
• ½ teaspoon vanilla extract
• 1 teaspoon salt
• ½ cup butter, melted
• ½ teaspoon ground cinnamon, or to taste
• ½ cup blueberries
• 2 cups mashed ripe bananas
• ¼ cup unsweetened almond milk
• 1 cup quick oats
• 1 cup gluten-free all purpose baking flour (such as Bob's Red Mill®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and vanilla extract; beat until fluffy.

Step 3

Sift flour, oats, baking soda, salt, and cinnamon into a medium bowl. Add to sugar mixture and mix until well combined. Mix in mashed bananas and almond milk. Fold in blueberries. Pour batter into the prepared loaf pan.

Step 4

Bake in the preheated oven until top of loaf springs back when lightly pressed, 35 to 40 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.