Gluten-Free Banana Blueberry Loaf
This gluten-free Banana Blueberry Loaf recipe is excellent whether or not you are avoiding wheat. Neither I nor my husband could tell that this wonderfully moist and satisfying bread had not been made with wheat flour – except for the lack of digestive heaviness one feels from eating wheat. Other gluten-free bread recipes made with coconut flour use so many eggs it is almost like eating soufflé. Not this recipe: it is bready, moist, and lovely with a generous dollop of MELT® Organic spread on top. This recipe is adapted from Strands of My Life.
  • 1 ripe medium-sized banana or 2 small ripe bananas
  • 1 medium potato, boiled and mashed
  • ¼ cup MELT Organic, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup unrefined sugar
  • 1¼ cups all-purpose gluten-free flour*
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 cup blueberries, fresh or frozen
  • *Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.
  1. Heat oven to 350°F.
  2. In a food processor, blend the banana, potato, MELT Organic and vanilla.
  3. Add the eggs and blend again.
  4. Sift all the dry ingredients together.
  5. Add the dry ingredients to the wet and mix well.
  6. Add the blueberries and mix gently.
  7. Pour the mixture into a loaf tin lined with parchment paper and bake for 1 hour.
  8. Cool completely before slicing.


Recipe Categories: Breads, Gluten Free, and Rich & Creamy MELT Organic Recipes.
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