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Blueberry Banana Bread with Almond and Quinoa Flours Recipe

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This Blueberry Banana Bread is a moist and flavorful gluten-free loaf packed with wholesome ingredients like almond and quinoa flours, flaxseed meal, and sweetened naturally with maple syrup and coconut sugar. Bursting with fresh or frozen blueberries and the sweetness of ripe banana, it’s perfect for a healthy snack or breakfast treat.

  • Total Time: 55 minutes
  • Yield: 16 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/2 cup quinoa flour
  • 2 tablespoons flaxseed meal
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut sugar
  • 2 teaspoons coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder or extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1/2 cup mashed banana (about 1 medium)
  • 1 tablespoon olive oil or oil of choice
  • 3 tablespoons maple syrup or liquid sweetener of choice
  • 1 tablespoon apple cider vinegar

Additional

  • 1/2 cup blueberries (fresh or frozen)
  • 1 tablespoon turbinado sugar to garnish (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a loaf pan with parchment paper and set it aside to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, quinoa flour, flaxseed meal, arrowroot powder, coconut sugar, coconut flour, cinnamon, vanilla powder or extract, baking soda, and salt until fully combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the mashed banana, olive oil, maple syrup, and apple cider vinegar, then mix until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix to keep the bread tender.
  5. Add Blueberries: Carefully fold in the blueberries, distributing them evenly throughout the batter without crushing them.
  6. Transfer and Garnish: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the optional turbinado sugar evenly on top if a crunchy, sweet crust is desired.
  7. Bake: Place the pan on the center oven rack and bake for 45 to 50 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean without batter.
  8. Cool: Allow the bread to cool in the pan for about 1 hour. Then remove it from the pan using the parchment paper and place on a wire rack to cool completely before slicing to prevent crumbling.

Notes

  • The use of almond and quinoa flours makes this bread gluten-free and packed with nutrients.
  • Blueberries can be fresh or frozen; do not thaw frozen blueberries before folding in to prevent the batter from becoming watery.
  • Turbinado sugar is optional but adds a pleasant crunchy topping.
  • Oil of choice can be substituted with avocado or coconut oil depending on preference.
  • This bread keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/blueberry-banana-bread-with-almond-and-quinoa-flours-recipe/