Gluten Free Blueberry and Vanilla Banana Bread

This dairy free and gluten free blueberry vanilla banana bread recipe is so easy to make and so delicious. Simple banana bread is such a staple of mine and often, I love to enjoy it for breakfast topped with peanut butter or coconut yoghurt - we love Pics and CoYo. But this week, (inspired by the amount of blueberries I’ve managed to hoard in the freezer!) I’ve been a bit more experimental. I think it has paid off though, as this version is the one! To the banana bread itself I’ve added blueberries and some vanilla. However, it gets even better! Through the centre is a creamy blueberry and vanilla filling made with soaked cashews. It’s so gooey and dreamy, you don’t even need an extra topping…

Discover more of my breakfast recipes here.

Prep: 20 minutes

Cook: 50 minutes - 1 hour

Total: 1 hour 20 minutes + cooling



    Banana Bread

  • 550g (5-6) Bananas,75g (1/2 cup) Ground Almonds,150g (1 cup) Oat Flour,100ml (1/2 cup) Maple Syrup,1/2 tsp Vanilla Powder,100g (3/4 cup) Frozen Blueberries,40g (3 tbsp) Coconut Sugar (optional)
  • Filling

  • 100g (1 cup) Cashew butter,1 tbsp Coconut Oil, melted,4 tbsp Maple Syrup,1 tsp Vanilla Powder


  • Pre-heat the oven to 180 degrees celsius and grease a lined loaf tin with coconut oil.

  • Start by making the banana bread my mashing the bananas in a large bowl. Add the remaining ingredients, except for the blueberries, and stir well. Fold in the blueberries and leave to one side.

  • Place all the ingredients for the filling into a food processor and blend until really smooth.

  • Pour half of the banana bread mixture into the loaf tin. Then pour the vanilla cashew filling on top, before adding the rest of the banana bread mixture.

  • Bake in the oven for 50 minutes - 1 hour.

  • Leave to cool completely before slicing.

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