Blueberry Lemon Poppyseed Gluten Free Loaf

Celina Garza
by Celina Garza
10 Servings
55 min

Personally, keeping bananas around long enough for baked goods can be somewhat tricky - especially during the summer! On one hand, I actually really like bananas so it’s hard for me not to eat them just on their own… which then leaves me with no bananas for baking. I also love freezing bananas to add to smoothies- frozen bananas leave smoothies so creamy and the perfect consistency .. again leaving me with no bananas. However, if I keep too many around, and they get too ripe.. Well.. we all know what’s bound to happen in the summer- fruit flies! So in order to avoid those pesky little things, I knew I had to bake something up ASAP with the two spotty bananas I had on my counter.

Inspiration for this loaf came from a few different places. I was first in the mood to play around with my coconut flour banana bread so I used that as my inspiration for this loaf. I then decided to sub out the peanut butter for tahini because tahini has a similar consistency and fat content to peanut butter and works great in other baked goods so I felt comfortable making that switch. Last but not least, I had a ton of fresh blueberries in my fridge so naturally I had to go with the blueberry lemon route for this loaf.

All in all I think this is a winner! I’ve even made it without any added sugar. You can definitely tell it’s not a sweet dessert loaf if you go that route, but I think it works great as a snacking bread that won’t spike your glucose and that can be paired with some nut butter, jam, or added to your favorite yogurt bowl!

Check out more loaf recipes on my blog

Blueberry Lemon Poppyseed Gluten Free Loaf
Recipe details
  • 10  Servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 2 ripe bananas
  • 3 eggs
  • 1 lemon, juiced and zested
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/4 cup melted coconut oil
  • 3 tbsp tahini
  • 2 tbsp honey
  • 1/2 cup packed coconut flour
  • 3 tbsp almond flour
  • 1/2 tsp baking soda
  • 1 tsp poppyseed
  • 1 tsp baking powder
  • 2/3 cup blueberries dusted in 1 tbsp gluten free flour or cornstarch

Preheat your oven to 350F and line your loaf pan with parchment paper.
In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, tahini, vanilla, lemon extract, coconut oil, honey, lemon juice, and lemon zest. I used a stand mixer but feel free to use a hand mixer.
Add in dry ingredients: coconut flour, almond flour, poppyseeds, baking powder and baking soda. You can mix these first in a separate bowl to ensure they are well combined or add directly to the wet ingredients. Just make sure to mix really well!
In a small bowl, toss your blueberries with 1 tbsp of gluten free flour or cornstarch.
Fold in your blueberries into your batter.
Pour your batter into your prepared loaf tin.
Bake for 45- 50 minutes. The top should be a nice golden color and a toothpick should come out clean.
Let the bread cool for five minutes in the pan and then let it cool for 15 minutes on a cooling rack before slicing. Best if stored in an airtight container in the refrigerator.
  • Do not skip the step of coating your blueberries. If you fold them in without following this step the blueberries will all sink to the bottom of the loaf and might result in a soggy loaf!
  • Can sub tahini for a nut butter, I think cashew butter would be great!
Celina Garza
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