Gluten-free Blender Banana Bread

This Gluten-free Blender Banana Bread is the ultimate breakfast bread to make. It is lower in sugar compared to most banana breads and made with healthy ingredients for a delicious loaf to enjoy!

I love blender banana bread!! Guys this just may be one of my favorite banana breads to date. It is on point for texture and I love how moist (yes, I said it) it is too. This recipe comes together with 10 minutes of effort and that includes clean up. It is made with all gluten-free ingredients and it is also very low in sugar compared to most banana breads.

You will see I use ricotta cheese in this too. Think of ricotta cheese as the reason your banana bread is going to be more moist than usual. It acts as the fat content here (no oil in this recipe) and it’s naturally a great source of protein.

This blender banana bread though is a great quick bread to make. No yeast is involved, no crazy steps or ingredients either. Just add everything to a blender and mix! It is a quick bread to prep and it is great for breakfast or a snack.

Keep me posted if you make it, I hope you love this dish too!

Tip: serve this banana bread with a smear of butter and jam on top for the ultimate sweet snack!

What ingredients you need to make gluten-free blender banana bread:

• Spotty bananas – about 1 cup mashed and you want to make sure the banana are extra ripe because it’s the main form of sweetness
• Eggs – I haven’t tested an egg sub for this
• Maple syrup – or more for sweeter if you want the banana bread to be sweeter. I do less maple syrup so my infant can eat it too
• Ricotta cheese – or yogurt or cottage cheese but I love adding for the texture to the loaf 
• Vanilla extract – added for splash of flavor
• Almond flour – I haven’t tried a flour sub for this
• Cinnamon – I love adding for flavor for the banana bread

How to make blender banana bread:

1. Preheat oven to 350 degrees and line a bread pan with parchment paper and grease
2. In a high-speed blender, blend together the bananas, eggs, ricotta cheese, maple syrup and vanilla until smooth
3. Mix in the almond flour, baking soda and cinnamon and blend quickly until fully combined (no more than 5 seconds or it will be too airy)
4. Pour batter into loaf pan and bake in oven for about 40 minutes, covering with foil after 30 minutes or so if the top is starting to brown a bit
5. Remove from oven once cooked (I stick a toothpick in to test)
6. Allow the bread to cool then slice and enjoy!

FAQs and tips on making blender banana bread:

• Why is there ricotta cheese in this banana bread? It is SUCH an underrated ingredient to bake with. It adds moisture to the bread and acts as the oil/fat for the recipe.
• Is this banana bread sweet? It isn’t too sweet. I only add a little maple syrup in addition to the ripe bananas. If you want sweeter, add in more maple syrup if you want.
• Can I use another flour besides almond flour? I haven’t tested another flour for this but gluten-free flour and all purpose flour are not 1:1 subs for almond flour. So if you try to use another flour, please sub at your own risk!
• What is the best way to store this bread? Airtight container for 3 days, fridge for 5 days or in the freezer for 2 months.
• I don’t have a blender, can I make this? Yup! Just mix in a mixing bowl really well.

A few other delicious banana recipes to make:

5-minute Vegan Banana Pudding (gluten-free)

Cottage Cheese Banana Bread

Gluten-free Banana Crumb Cake

Gluten-free Birthday Cake Banana Bread Skillet