Lemon Blueberry Banana Bread (Gluten-Free)
You only need 8 simple Ingredients to make this Healthy Lemon Blueberry Banana Bread! It’s super fluffy, gluten-free, vegan, oil-free, nut-free and refined sugar-free! You can easily make them into banana bread muffins too!
Now, I know my Chocolate Banana Bread, Birthday Cake Banana Bread, and Strawberry Shortcake Banana Bread are hard to beat. But, I am here to tell you this Lemon Blueberry banana bread flavor is JUST AS GOOD! You only need one bowl, some super ripe bananas, and a few other kitchen ingredient staples!
Ingredients for Healthy Lemon Blueberry Banana Bread
- Eggs
- Overripe Bananas
- One Small Lemon
- Honey or Pure Maple Syrup
- Oat Flour (I make my own in 3 steps!)
- Almond Flour
- Baking Powder
- Blueberries
How to Make Banana Bread With Oat Flour
Now, oats… I have a love hate relationship with them. Mostly love. As seen from my numerous baked oatmeal recipes. I love using oat flour in so many of my recipes because it gives baked goods the perfect amount of fluff without drying them out. I talk about all the benefits of oat flour and almond flour in my Top 6 Healthy Flours blog post. Check out this video with me and Cam talking all things healthy flour alternatives! You definitely should check that out!
But, sometimes, when baking with oat flour, the consistency can come out gummy, chewy, bitter, and just down right nasty. That’s why I am so excited about this banana bread recipe! It is NONE of those awful things. This zesty banana bread is all goodness! It’s fluffier than most of my banana bread recipes, so I think you’ll enjoy it even more! So how did I do it? How did I achieve the perfect fluffy and moist texture without the oat flour turning the banana bread gummy?
Here’s my secret.
Honey and the perfect amount of mashed banana. These two ingredients help hold the banana bread together and give it just the right amount of moisture. Too much of these ingredients, and you may find yourself with a gummy bread. So try to stick as close to the measurements in this recipe as possible to achieve the most glorious banana bread ever.
Easy One Bowl Blueberry Banana Bread
Just like my peanut butter protein bars, this banana bread requires just one bowl! Simply mix the wet ingredients together, then fold in the dry ingredients and blueberries! That’s it! Banana bread doesn’t get any easier than this my friends.
I cannot wait for you to give this blueberry lemon banana bread a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Banana Bread Bakin’!
Must Try Banana Recipes:
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Healthy Lemon Blueberry Banana Bread (Gluten-Free + One Bowl!)
You only need 8 simple Ingredients to make this Healthy Lemon Blueberry Banana Bread! It’s super fluffy, gluten-free, vegan, oil-free, nut-free and refined sugar-free! You can easily make them into banana bread muffins too!
Ingredients
- 2 Large Overripe Bananas (About 1 Cup)
- 2 Eggs (or one flax egg, 1 Tbs ground flax + 2 Tbs water, let thicken 5 min)
- Zest and Juice of One Small Lemon (about ½ heaping Tbs zest, 2 Tbs juice)
- 3-5 Tbs Honey or Pure Maple Syrup
- 1½ Cups Oat Flour (I make my own flour in 3 steps!)
- ½ Cup Almond Flour (or cashew flour)
- 3 tsp Baking Powder
- 1 Heaping Cup Blueberries (lightly tossed in oat flour) (fresh or frozen)
Instructions
1. Preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Add in the eggs, lemon juice and zest, and honey. Mix until smooth.
2. Fold in oat flour and almond flour. Then, fold in baking powder and blueberries until just combined.
3. Transfer batter to loaf pan and bake at 350 F. for 35-40 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. (Mine was perfect after 35 minutes).
4. Let cool 5-10 minutes before cutting and enjoying! Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!
Notes
- Egg Replacement: I have not tested this recipe using a flax egg, but if you decide to do this just use 1 Tbs ground flax + 2 Tbs water! It should come out great still! Let me know if you make it this way.
- Flour Replacement: I have not tested this using just oat flour. My chocolate banana bread works well using just oat flour. If you use only oat flour, please let me know how it turns out!
I have had someone test this recipe using 3/4 Cup 1:1 gluten-free flour and 1/4 Cup almond flour and she said it turned out great! So that is an option as well 🙂
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Nutrition Information:
Yield:
9Amount Per Serving: Calories: 146Total Fat: 3.3gCarbohydrates: 25.5gNet Carbohydrates: 23.7gFiber: 1.8gSugar: 6.8gProtein: 4.8g
6 Comments
Kaz
I just made my second loaf of this bread yesterday, and I have fallen in love with it! The first loaf I made a couple weeks ago ran into a slight cooking issue, but that was on me for adding a 3rd banana in (it needed to be used, so – oops! =) The other substitute I made was quinoa flour instead of almond flour, because I didn’t have any on hand, but it seemed to work fine.
I’ve been making french toast with 2 slices of this bread, and I’ve found it keeps me full for a couple hours longer than the typical meal. I am using dairy milk for the batter, because I don’t know if nut milk would work the same for french toast batter (and I don’t want to ruin this bread!).
I’m going to try the raspberry / chocolate loaf next- maybe today, even! Thank you for the wonderful recipes. I’m usually good at making up my own, but I am still unfamiliar with using alternative flours and nut milks.
Claire
How amazing! Thank you so much for sharing 🙂 Yes, a third banana would definitely make it a little too moist and not cooked through. But, yay I’m so glad you are being creative with it and making french toast with it. YUM! Yes, you’ll have to let me know how you like the chocolate raspberry banana bread. It’s one of my personal favorites 🙂 Thanks for sharing and baking! I always love hearing how the recipes turn out!
Caroline Jones
If i leave out the lemon/lemon zest will it mess the bread up?
Claire
Hi Caroline! I have not tested this bread without the lemon in it. If you want to try, you can sub any milk of choice in place of the lemon juice and then just omit the lemon zest. Let me know how it turns out! 🙂
-Claire
Kristie
I used Krusteaz GF in place of oat flour. Doubled the recipe and threw an extra banana in there. Great texture and flavor, just needs salt.
Claire
Very nice! I’m glad your substitutions worked well. 🙂