Ms. Marys Gluten-Free Banana Blueberry Bread

This is a great tasting gluten-free banana blueberry bread. It’s nice to serve for breakfast, dessert, or a snack.



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.


Per Serving: 288 calories; protein 3.7g; carbohydrates 47.2g; fat 10.9g; cholesterol 40.8mg; sodium 435mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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