Gluten Free Blueberry Banana Bread.
We’ve made it, you guys.I can’t believe summer is here!
This is the last week of school for my oldest daughter. My youngest was out two weeks ago (pre-school). I always think back to my summers as a kid. We never went to summer school. . I’m not sure our school even offered it for enrichment (and fun) classes? Well, if they did while I was in elementary school, we didn’t go. We just played outside all day with our friends, with no parental supervision mind you, played down at the creek, went over to our friends’ houses, stayed up late watching TV or movies and slept in. Ah, that was the good life. We seriously did summer right.
I’m obviously not in the same mindset, as a mother now. I’m not bombarding my kids with activities but we certainly have a lot planned, not to mention a few local trips and a quick family weekend getaway in August.
My plan is to relax a little more. I’ll probably be here on the blog, just twice a week with new recipes and am hoping to get some R&R, read some books and just enjoy the summer and my family.
What do you guys have planned for the summer?
And . . I am doing it. I’m doing The Whole 30 and will be starting tomorrow, Tuesday, June 9. It’s probably not the best time to start (I’ll be attending Eat Write Retreat the weekend of June 26-28 in Chicago) and July 4th will be in there as well, not to mention a friend’s birthday party. . but hey, there’s probably never going to be the perfect time to do it. . so I’m just going for it. No birthday cake for me. And will just have to eat a bun-less burger on the 4th and I’ll just bring myself a few apples to munch on and will have to pack some (salad dressing) necessities for EWR . . which should be doable since I’m driving from Madison. #stayingpositive See, I have it all planned out. God help me. #nosweetsfor30days But here’s the silver lining . . July 8th will be my last day and I go on the Wisconsin Cheese Blogger Tour on July 9-11. #yummmmmmcheese
If you’re interested, my plan is to post at least one recipe a day for 30 days on Instagram .. to show ideas on what you can eat. I’m hoping to see a difference in my energy level and my complexion.
Now, let’s get to this bread.
I’m currently training for a half marathon in August and bananas + almond butter is my jam. Like, I eat this everyday and sometimes more on my long run days. Needless to say, we have lots of bananas in the house. I buy my organic bananas from Costco. I usually pick up at least 2, maybe 3 bunches and since I was traveling last week, one bunch got really nice and ripe. I was going to make these cookies again but decided to bake something new… Gluten Free Blueberry Banana Bread!
And I’m so glad I did.
You guys . this gluten free BLUEBERRY BANANA BREAD! I am in tears that I cannot eat this bread again for the next 30 days. It was SO GOOD. And maybe even tasted better because it was like my “last supper” baked treat.
I made one for friends who were visiting and made another one the following day! It was THAT GOOD. Make it gluten-free, or use regular flour, it’s up to you. And I did add one of my favorite things in here . . golden flaxseed meal which gave the bread a hint of nutty flavor .. I loved it!
Honestly, this might be my best quick bread recipe. It tasted so good. And I left the ripe bananas a little chunky, like I mashed them, but left some banana chunks in there. Damn. So good.
I hope you try this!
- 1½ cups gluten free baking flour
- ¼ cup golden flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 ripe bananas, peeled and coarsely mashed to yield about ¾ cup of mashed banana
- 1 cup fresh blueberries
- Preheat your oven to 350 degrees F. Spray and line a 9- by 5- by 3-inch loaf pan with parchment paper. Set aside.
- Using a medium bowl, whisk together the flour, flaxseed meal, baking soda, salt, baking powder, cinnamon and nutmeg. Using a separate large mixing bowl, beat together, by hand, the sugar, oil, eggs and vanilla until well combined. Stir in the mashed bananas and blueberries. Add the dry ingredients into the wet and fold, using a rubber spatula, just until blended.
- Pour the batter into the prepared loaf pan. Bake until a tester inserted in the center of the loaf comes out clean, or for about 1 hour and 10 minutes. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack.
Gluten Free Blueberry Banana Bread recipe adapted from The Food Network