Ok, one of my first recipes was my Blueberry Banana Muffins. I love those things. It has been a very long time since I have made any because I didn’t want to leave my son out. Blueberry Banana Bread is his absolute favorite, and since being diagnosed with a wheat allergy he hasn’t had any.
I know there are plenty of Gluten Free Banana Bread recipes out there. Call me lazy, or unmotivated, but I just didn’t try them. This evening after eyeballing the recipe, and the browning bananas on my counter for awhile. I thought it would be really easy to adjust my original recipe. After a couple tweaks, the first batch went in to the oven. I literally paced around the house, because I was anxious to see how they would turn out. I hate to waste ingredients, and I really didn’t want to go back to the drawing board. The timer beeped, and I opened the oven. They came out a complete success!
I am a picky eater. I can taste the differences in gluten free and regular foods. I am being 100% honest when I tell you that this Blueberry Banana Bread tastes just like the regular version. Texture and all! It is moist, and delicious.
I made mini loaves of Blueberry Banana Bread, but you could make this as muffins too. In fact, I was going to make muffins, but I didn’t have any paper liners. So, Loaves it was. Tomorrow is our first day back to Homeschooling, and this is going to be breakfast! This is a perfect back to school breakfast recipe!
Here is the Gluten Free Dairy Free Recipe Below. The best thing about this recipe to me is my Publix sells all of these ingredients, so I don’t have to go to a health food store to buy any of them. If you would like my original Blueberry Banana Bread Recipe you can find it here!
GFCF Blueberry Banana Bread
- ½ cup Butter Flavored Crisco (margarine)
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas (about 2-3 bananas)
- 1 ½ cup corn flour
- ½ cup Tapioca starch (potato starch, or corn starch is fine)
- 1 Tsp. xanthium gum
- 1 tsp Baking soda
- ¼ tsp salt
- 1 cup blueberries
Preheat oven to 350 degrees.
In a mixer, cream together Crisco, and sugar until creamy.
Add in the eggs, and the bananas. Beat until mixed well.
In another bowl mix together corn flour, tapioca starch, xanthium gum, baking soda, and salt.
Slowly add the flour mixture to the mixer.
Fold in the blueberries by hand.
Fill a paper lined muffin pan, or 1 large greased loaf pan.
Bake for muffins for 20-25 minutes, mini loaves 30 minutes, and full size loaves 45-50 minutes.
Looking for more breakfast recipes? I have ya covered! 🙂