Extra moist and super soft blueberry banana bread made with almond flour: a fun and delicious twist on the classic banana bread. Naturally gluten free!

After the big success of my blueberry banana bread, I’ve received numerous requests to share a gluten free version. Today, I'm excited to walk you through the process of making a gluten-free banana bread with blueberries using almond flour.

Why almond flour?

Almond flour is a fantastic alternative to traditional wheat flour. It’s gluten-free, low in carbs, and packed with nutrients. Plus, it gives the banana bread a wonderfully moist texture and a subtly sweet, nutty flavor that pairs perfectly with ripe bananas and juicy blueberries. Remember, when you s.use almond flour and not regular all-purpose, your bread (or cake) won’t rise as much when baking and might sink a little in the middle after you remove it from the oven.That is normal

The Importance of Ripe Bananas

Banana bread is the best way to use up those ripe bananas that sit on the counter that are too ripe and nobody wants to eat. So please make sure to use ripe bananas for the best results. Bananas with many brown spots are ideal as they provide natural sweetness and moisture. Avoid using just yellow or green bananas, as they won't offer the same depth of flavor and sweetness

Baking Pan Choice

One of the key factors in achieving the perfect loaf is the choice of baking pan. I highly recommend using a metal loaf pan over ceramic or glass. This is the one I have. Metal pans ensure that the bread bakes through evenly and prevents it from becoming soggy. Remember to line the pan with parchment paper to avoid sticking and make removing the bread a breeze. Here is a video that shows how I cut the paper for a simply perfect lining.

Baking Tips

To prevent the top of your bread from browning too much, cover it loosely with foil during the last 15-20 minutes of baking. This simple trick can make a big difference, especially since oven temperatures can vary.

Cooling and Slicing

After baking, let your banana bread cool completely. This step is crucial as almond flour banana bread needs time to set. Slicing it too soon might end up in crumbly and messy slices?

Storage and Freezing

To store your bread, keep it in an airtight container in a cool, dry place for up to 3 days. For longer storage, refrigerate it for an additional 3 days. If you want to freeze the bread, bake and cool it completely first. I recommend freezing it unsliced to retain moisture. Place the bread in a gallon-sized Ziploc bag, squeeze out as much air as possible, and seal it. It can be frozen for up to 3 months. To thaw, simply leave it on the counter for a few hours.

Ready to try this recipe too?!? Happy baking!