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Flourless Blueberry Banana Bread

A delicious and healthy gluten-free bread made with ripe bananas and blueberries, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas (mashed) Use overly ripe for best sweetness.
  • 1 cup crunchy peanut butter Adds nutty flavor and healthy fats.
  • 1 tsp vanilla extract Enhances sweetness and flavor.
  • 2 pieces eggs Bind ingredients together.
  • 1 tsp baking powder Provides lift for a fluffy texture.
  • 1/2 cup blueberries (fresh) Bursts with juiciness in each slice.
  • a handful blueberries For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (or 320°F for a fan-assisted oven). Prepare your loaf pan by spraying it with cooking oil or smearing it with butter.
  2. In a large mixing bowl, combine the mashed bananas, peanut butter, vanilla extract, eggs, and baking powder. Stir until smooth.
  3. Gently fold in the fresh blueberries until evenly distributed.
  4. Pour the batter into the prepared loaf pan and sprinkle the top with additional blueberries.
Baking
  1. Bake in the center of the oven for 50-55 minutes. If the top browns too quickly, cover with tin foil.
  2. Use a toothpick to check for doneness. If it comes out clean, your loaf is ready; if not, bake for an additional 5-10 minutes until fully cooked.
Cooling and Serving
  1. Let the loaf cool in the pan before transferring to a cooling rack. This sets the loaf for easier slicing.

Notes

For enhanced flavor, add a pinch of cinnamon or nutmeg. For a twist, replace half the peanut butter with almond butter. Store tightly wrapped for up to 3 days or freeze slices for up to 3 months.