This Gluten free Lemon Blueberry Banana Bread is the baked good you didn’t know you needed. It’s grain-free, AIP, paleo, soft, fluffy and perfectly sweet without any added sugars.
If you love blueberries, you’ll love this Gluten-free Lemon Blueberry Banana Bread which tastes like if banana bread and a lemon blueberry muffin had a baby. It’s grain-free, paleo and dairy-free, and the texture is super soft, fluffy and cake-like. I was actually really torn between calling this blueberry banana cake and blueberry banana bread. Let me know your thoughts!
Here are the key items you’ll need for this AIP Lemon Blueberry Banana Bread:
- Coconut Butter – In this recipe, coconut butter helps to bind the ingredients and create a soft crumb.
- Palm Shortening – palm shortening offers this bread moisture and a great cake-like texture. I wouldn’t recommend subbing with coconut oil.
- Tigernut and Cassava Flour – I’ve found tigernut flour and cassava flour to be the best combination of flours in this bread.
- Blueberries & Bananas – If you don’t have fresh blueberries, you can definitely use frozen blueberries here. You’ll need one very ripe banana for this recipe.
- Lemon Juice & Coconut Milk – You’ll want to use freshly squeezed lemon juice, and full fat additive free coconut milk.
Blueberry Lemon Banana Bread FAQs
Can I make any flour substitutions?
I have found this recipe to work best using tigernut and cassava flour. The tigernut flour not only creates a great texture but has a natural sweetness that really lends itself well to this loaf. I’ve tried coconut flour in place of tigernut but the results aren’t nearly as good and would recommend sticking to the suggested ingredients.
How do I store this AIP bread?
Store in a sealed container on the countertop for a day or in the fridge for up to 5 days. I suggest reheating before serving! This loaf can also be sliced and then frozen and stored in a sealed container.
Can I replace the shortening?
The shortening in this recipe is used to create the fluffy texture. Unfortunately no oil performs the same here and I wouldn’t recommend any substitutions.
If you enjoyed this Lemon Blueberry Banana Loaf you might also like:
- AIP Banana Bread
- Gluten free Raspberry Lemon Bread
- Banana Spice Muffins
- Lemon-Glazed Blueberry Donuts
- Blueberry Swirl Ice Cream
- Paleo Lemon Olive Oil Cupcakes
If you try this AIP/Paleo Lemon Blueberry Banana Bread, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Gluten free Lemon Blueberry Banana Bread (AIP, paleo, dairy-free)
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
This Gluten free Lemon Blueberry Banana Bread is the baked good you didn’t know you needed. It’s AIP, paleo, soft, fluffy and perfectly sweet without any added sugars.
Ingredients
Lemon Blueberry Banana Bread
- 1/2 cup palm shortening
- 1/4 cup coconut butter, melted
- 1/2 cup full fat coconut milk (additive free)*
- 1/4 cup lemon juice
- 1 very ripe banana
- 1 tsp pure vanilla extract
- 1 cup cassava flour
- 1/2 cup + 2 tbsp tigernut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 gelatin egg (1 TBSP apple cider vinegar, 1 TBSP gelatin, 2 TBSP hot water)
- 3/4 cup blueberries
Instructions
- Preheat oven to 375F and line a loaf pan with parchment paper (I use an 8 x 4 inch loaf pan). Boil kettle of water for gelatin egg.
- In a large bowl or stand mixer, mix palm shortening and coconut butter with coconut milk, lemon juice, vanilla and banana until it’s a smooth mixture.
- In a separate bowl, combine cassava flour, tigernut flour, cinnamon, baking soda and salt.
- Add dry ingredients to wet ingredients and stir gently until combined.
- Next, make gelatin egg by mixing apple cider vinegar with gelatin powder and hot water. Whisk with fork until all the gelatin is dissolved and the mixture is frothy.
- Fold in gelatin egg and then blueberries.
- Bake on middle rack for 35 – 40 minutes or until toothpick inserted into the center of the bread is clean.
- Let cool completely before slicing.
Notes
* full fat coconut milk is important for this recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
Keywords: lemon blueberry banana bread, blueberry, banana, banana bread, paleo, AIP, dairy-free, grain-free
This is lemon / blueberry banana bread is such a wonderful treat & snack! I regularly make Nicole’s zucchini / carrot muffins as snacks for my partner during their teaching weeks and was looking to surprise them by switching things up! They reported that the lemon / blueberry banana bread was perfectly delicious (like our go-to muffins) and also especially filing! It helped them get through some especially long days last week! I swapped the banana for a plantain to avoid a trip to the store and loved it! Always happy for the brightness of some citrus!
★★★★★
This is a great recipe! I think I needed more lemon because I can’t really taste it, but it’s delicious anyway. I love your quickbread recipes that don’t have any added sweetener but still taste amazing and are like eating a sweet treat. It turned out to have a perfect texture, and I will definitely make it again. Thank you!
Can’t wait to try this! Can you sub an egg instead of gelatin egg?
I haven’t tried myself but I think it should work!
Can’t wait to make this! Any idea approx size/weight of banana used? I have 2 smallish/medium sized ones right now and just want to make sure I don’t use too much or too little. TIA! 🙂
Sorry for the delayed response! I’d say medium sized bananas here, sorry no exact weight or measurement.
I am not seeing the glaze directions ! Am I just missing them? Are they posted elsewhere? Thanks
I’ve edited the recipe so there’s no glaze 🙂
I made this tonight and I’m in love! Thank you so much. Let me tell ya, I ran to the store to by overly expensive tiger it flour and it was worth it. I didn’t have a super ripe banana so I used the ripest one I could find. Didn’t make the topping because I also made the Trinidadian stew beef so I was busy but honestly it doesn’t need it.
★★★★★
Thanks Tabitha! I’m so happy you enjoyed and thanks so much for your reviews
What’s the best way to store this? I’d probably be the only person in my household eating it so I’m wondering if I could freeze half of it.
I store in the fridge for 3ish days and reheat before serving and yes, for sure you can freeze half!
I made this for a family breakfast where 4 people were either AIP, Paleo or GF. It was a huge hit! I found it needed longer cooking time. The consistency and flavor were excellent.
★★★★★
This recipe looks amazing and I’d love to try it! Quick question though: is there a substitution for coconut butter? My body sadly doesn’t tolerate any coconut at all (except coconut oil) 🙁
I baked it for 28 minutes and it was still gooey inside the middle. I followed the directions to a tee. The ends are good but the middle stayed gooey.
Hi Daryl that’s odd! This batter is pretty thick to begin with so it definitely shouldn’t be gooey! Perhaps it could have baked for longer?
Made this today and it’s amazing!! Took a while for me to get around to making it because it looked a little labor intensive, but it really wasn’t that hard, and so totally worth it! The texture is so wonderful and the sweetness just right. Will definitely make again soon! Thank you!!
★★★★★