Here’s a solid gluten-free, sugar-free blueberry banana bread that still comes out moist and naturally sweet thanks to ripe bananas and blueberries.
Gluten-Free Sugar-Free Blueberry Banana Bread
Ingredients
3 very ripe bananas (mashed)
2 large eggs
1/4 cup oil (coconut oil or olive oil)
1 tsp vanilla extract
1 1/2 cups gluten-free flour blend (with xanthan gum)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (optional)
1 cup fresh or frozen blueberries
Optional: 2–3 tbsp milk (dairy or plant-based) if batter feels thick
Optional extra sweetness (still sugar-free):
1–2 tbsp honey-free sweetener like stevia, monk fruit, or erythritol
Instructions
Preheat oven to 175°C (350°F). Grease or line a loaf pan.
In a bowl, mash bananas until smooth.
Whisk in eggs, oil, and vanilla.
In another bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
Combine wet and dry ingredients. Stir until just mixed.
Gently fold in blueberries.
Pour into the loaf pan.
Bake for 45–60 minutes, until a toothpick comes out clean.
Let cool before slicing (important for texture).
Tips for Best Results
Use very ripe bananas (dark spots = natural sweetness).
Toss blueberries in a little gluten-free flour before adding to prevent sinking.
If using frozen blueberries, don’t thaw them first.
Let the bread rest at least 20–30 minutes before cutting—it firms up as it cools.
Simple Variations
Add chopped walnuts or almonds for crunch
Swap half the flour for almond flour for extra moisture
Add lemon zest for a fresh flavor boost
If you want, I can tweak this for keto, vegan, or air fryer version.
