Gluten-Free Blueberry Banana Bread with Oat Flour

Bake a loaf of this low sugar (naturally sweetened) banana bread bursting with juicy blueberries! This quick bread is made with oat flour for a gluten-free healthy snack any time of day! 

If you like this recipe you should try this AMAZING chocolate chip banana bread and my favorite banana muffins!

I am ready to call the sugar police on muffin and quickbread recipes. 

Have you noticed the pumpkin, zucchini, and banana bread recipes that contain an obscene amount of sugar? Recipes, and storebought alike we have a muffin/quickbread sugar bomb epidemic!

This is a problem for many reasons:

1. All you taste is sugar! You miss the nuance of earthy pumpkin, naturally sweet banana, crunchy walnuts, sweet-tart blueberries.
2. We consider muffins and quickbreads relatively healthy. We wrap and tuck slices into our kids’ lunch boxes. They are served for breakfast as a fortifying meal to start the day, and really it's just a slice of cake in disguise.

Let's be clear – I have NO PROBLEM with desserts and cakes, I would just rather my muffins and quick breads exist in a category all on their own.

I am here to fix this dilemma! Whipping up muffin and quick bread recipes that are crazy town delicious AND lower in sugar. Winning!

This is not a hard challenge my friends!

• You can always take a page from my book and cut back on the sugar in recipes. I do this all the time.  
• Also consider swapping refined sugar for natural sweeteners like maple syrup, honey, or coconut sugar.
• Fruit is naturally sweet, when adding banana, berries, or any fruit you can easily cut back on the added sugar in the recipe.

Once you cut back on sugar your body adjusts and it is as if you have a built-in alarm system when something is too sweet. Your tongue tingles, maybe you get a headache. The bottom line, we have a choice about how much sugar we put into our bodies. I am thrilled to be working on recipes that contain unrefined sweeteners and a real significant amount of nourishing ingredients so that what you put in the kiddo's lunch box and on the table gives your family the nutrition that they deserve.

Let's Get Cooking!

INGREDIENTS AND SUBSTITUTIONS

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

• Bananas – Naturally sweet on their own! There are many recipes that use bananas alone as a sweetener. For good banana bread, you want to make sure the bananas are brown or at least beginning to brown. This will indicate an increase in sweetness and will assure that the mashing of the bananas is easy peasy! 
• Oats – Rolled oats are best for this recipe or oat flour.  You will blend the rolled oats to make a quick oat flour. I recommend staying away from “quick oats” when blended and used in baked goods they can become a bit gummy.
• Eggs – Large organic eggs.
• Coconut Sugar – This is my preferred choice for unrefined sugar. You can easily substitute maple sugar or brown sugar.
• Avocado Oil – Coconut oil would work as well, or butter
• Oat Milk – or any milk you have on hand.
• Vanilla Extract and Almond Extract – Adding a touch of almond extract to banana bread is pure magic.
• Blueberries – Fresh is what I used in this recipe but you could easily use frozen as well.

TOOLS YOU WILL USE:

• High-Speed Blender or Food Processor (to make oat flour or just purchase oat flour)
• Bread Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Fork for mashing the banana
• Parchment Paper

How To Make Gluten-Free Blueberry Banana Bread with Oat Flour

• Preheat oven to 350 degrees.
• Line a standard bread pan with parchment paper.
• Mash bananas with a fork in a mixing bowl. Mix in eggs, sugar, oil, milk and extracts and stir to combine.
• Combine dry ingredients: oat flour, salt, baking soda and baking powder in a separate bowl. Whisk to combine.
• Pour wet ingredients into dry ingredients and mix to combine.

• Fold in blueberries and save some to decorate the top.
• Bake for 45 minutes or until a toothpick come out clean when inserted in the center.

Tips For Making Moist Gluten-Free Oat Flour Blueberry Banana Bread

1. Do not overbake. This is the golden rule. The bread will dry out and lose its moisture if you leave it in the oven for too long.
2. Follow the recipe and include all liquid ingredients. This should ensure that you have moist and tender banana bread.
3. Do not overwork batter. Once you combine ingredients pour the batter into pan and bake. Overworked batter, made from oat flour can produce a gummy texture.

FAQ:

How to make oat flour:

Simply measure out 1 cup of rolled oats, add to a high-speed blender and blend until the oats resemble flour. That simple!

What Makes This Blueberry Banana Bread Recipe Gluten-Free?

This blueberry banana bread is made with oat flour which you can make by blitzing oats in a blender. Be sure to purchase certified gluten-free oats. 

Oats naturally do not contain gluten but often they are processed in facilities that process wheat and/or there are concerns with cross-contamination.

Do I Have To Use Oat Flour To Make Gluten-Free Blueberry Banana Bread?

You are welcome to use any gluten-free flour you'd like but I would find a recipe specifically using that flour. This recipe was tested using oat flour.

Can Frozen Blueberries Be Used For Blueberry Banana Bread?

Yes, you can use frozen blueberries but is best if they are defrosted and drained of excess liquid.

How To Serve Blueberry Banana Bread 

Serve banana bread as you would muffins or scones. Serving butter and jam or cream cheese as a spread is a nice accompaniment to this bread. It can also be served as a dessert with coffee or tea.

The Best Way To Store Blueberry Banana Bread

Baked goods using oat flour spoil quickly. Store in the fridge for up to 5 days and on the counter top (wrapped well) for 2 days.

Can I Freeze Gluten-Free Blueberry Banana Bread?

Gluten-free banana bread freezes well. I recommend wrapping the bread in saran wrap and then placing the bread in a freezer bag. This method ensures that the bread will freeze well. To thaw, take the bread out of the freezer and allow it to thaw on the counter for a few hours.

REMEMBER:

• Oat flour is a great alternative in baked goods 
• Blueberries make banana bread better
• Do not overbake your banana bread
• Always wrap your banana bread well when storing, oat flour baked goods do better stored in the fridge
• This banana bread is a perfect snack with a cup of tea at the end of the day

NUTRITION NERD CORNER 🤓

BLUEBERRIES (AKA bloobs) YOUR ANTIOXIDANT POWERHOUSE:

Antioxidants are compounds that provide a host of health benefits due to their ability to fight harmful free radicals. Antioxidants prevent cell damage and can protect against chronic disease. 

Blueberries contain specific types of antioxidants called phenols, specifically flavonoids and anthocyanins. 

Antioxidants in food are measured by something called the ORAC scale. ORAC, standing for Oxygen Radical Absorbance Capacity, is a lab test that “attempts” to quantify the total antioxidant capacity of a food. 

ORAC researchers at the Jean Mayer Center suggest that increasing daily intake to between 3,000 and 5,000 ORAC units seems to have a significant impact on plasma and tissue antioxidant capacity.

Wild blueberries have an ORAC value of 9,621 (per one cup) and non-wild blueberries measure 4,669. Both VERY high scores, and a great way to get in health-supportive antioxidants.

DIETARY MODIFICATIONS FOR THIS RECIPE:

This recipe is Gluten-Free and vegetarian.

• Vegan – Substitute flax eggs for the traditional eggs in this recipe.
• Paleo – Substitute almond flour for the oat flour.

MORE RECIPES YOU WILL LOVE:

Blueberry Sour Cream Scones

Blueberries and Cream Baked Oatmeal

Gluten-Free Blueberry Bundt Cake

Peach and Blueberry Cobbler

I can’t wait for you to try this Gluten-Free Blueberry Banana Bread with Oat Flour Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!