This gluten free blueberry banana bread is a healthy and easy to make snack recipe. It's made with simple ingredients, dairy free optional, and loaded with delicious banana flavor and juicy blueberries.
Line an 8 1/2 x 4 1/2 or 9 x 5 loaf pan with parchment paper and set aside.
Add your bananas to a blender and blend until smooth. Alternatively, you can just mash them, but I find the texture of the bread is much smoother when you puree them.
Measure out 1 1/4 cups and add to a mixing bowl.
Whisk in all wet ingredients until smooth.
Add in the flour (making sure to spoon and level), tapioca, baking soda, cinnamon and salt.
Whisk until smooth.
In a small dish, toss the blueberries with 1 tablespoon of flour.
Add the berries to a bowl and fold to combine.
Transfer to your prepared loaf pan and top with additional blueberries and sprinkle of sugar if desired.
Bake for 55-65 minutes or until a toothpick comes out clean.
Let cool in the pan for about 20 minutes, then carefully lift onto a wire rack to finish cooling completely.
Ideally, let the bread cool for 2 hours before slicing to ensure the structure has time to set.
Once cool, slice and enjoy!
Notes
I used regular white sugar, but you can use coconut, light brown etc. Just keep in mind that the darker the sugar the darker the loaf will be!