Blueberry Banana Bread – Vegan and Gluten Free
Banana bread is always a good idea, and it can be baked with no added sugar. A classic combination of blueberries and cardamom takes this gluten free blueberry banana bread to a whole other level.
Banana bread is always a good idea. It never fails to comfort you and tastes incredible with a cozy cup of tea. I always suggest banana bread for brunches, its quick and easy to make and everybody loves it. Serve the bread with a nutbutter; I bet your guests will go nuts for it.
I used bilberries, the wild blueberries in the banana bread. I always have them in the freezer for baking, smoothies or nicecream. They have an incredible dense flavor and color, and they are told to be more nutrient than the grown ones. Real Nordic superfood!
I hear blueberries often to call for cardamom and I’m glad to add it into everything with blueberries. Add to the flavor mix the buckwheat I used to bake this blueberry banana bread, and you enter into a food combination heaven! That is so good you might cry a little for joy. 😀
Read more banana bread recipes:
Apple Banana Bread
Gluten and Sugar Free Banana Bread
Chocolate Banana Bread
Cherry Banana Bread
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Blueberry Banana Bread - Vegan and Gluten Free
Ingredients
- 3 medium sized bananas
- ½ cup + 2 tbsp OR 150 ml olive oil
- 2 tablespoon chia seeds
- 1 teaspoon ground cardamom
- 1 ⅓ cup + 1 tbsp OR 300 ml buckwheat flour
- 1 ½ teaspoon baking powder
- ½ cup OR 125 ml blueberries
Instructions
- Preheat oven to 180 C OR 370 F.
- Mash the bananas with a fork.
- Put the mash in a mixing bowl together with olive oil and chia seeds. Mix well. Leave to set for 15 minutes.
- Add cardamom, buckwheat flour, and baking powder into the mixture and stir well.
- Add the blueberries right before putting the dough in the oven. If you use frozen berries, make sure to take them out of the freezer at the very last minute to prevent them from melting.
- Line a loaf tin with greaseproof paper and pour the dough into the tin.
- Bake for about 40 minutes.
- Let cool at least for 10 minutes before cutting.
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Following your recipe, I made muffins adding 100ml of maple syrup. We love them. Thank you.
Following your recipe, I made muffins. The only change adding 100ml of maple syrup. We love them. Thank you.
Hi. I’ve prized this elegant, healthful, and simple recipe for a year or more, as I love buckwheat, have several food sensitivities and intolerances, and this recipe is unique in a sea of the same old recipe stuff. I love the combination of banana and buckwheat. It’s adaptable, too. I can make it as is and toast pieces of it for breakfast, or double up on the blueberries (I love baking recipes full to bursting with fruit. to the point they just barely hold together!), add crushed walnuts or other nuts or seeds, and once I added chopped dried apricots and dates. It’s been successful the times I’ve replacing part of the buckwheat with other gluten free flour or almond-flour based paleo baking flour as well. I always add a generous amount of nutmeg with it (which I favor with banana and it goes with the buckwheat nicely too), generous cinnamon, and some vanilla. I don’t have much of a sweet tooth, but if I make it for guests, I add a tablespoon of coconut sugar and some monkfruit extract to the recipe. I regret that buckwheat is less prevalent in prepared items and restaurant menus in the U.S. than it once was, and am gratified to see that you use it other recipes as well. I couldn’t remember where I’d originally found this recipe and am overdue in tracking it to you to say thank you, and job well done. I wish it could find its way to the various populations who can’t have wheat, or eggs, or dairy, or cane sugar, or yeast, because it’s a keeper. 5 stars!
Thank you so much for this comment!
I love buckwheat, too and wish to able to create more delicious recipes, both sweet and savory using buckwheat.