Sugar Free Blueberry Bread

April 26, 2013

Last night I walked all the way from my class in Allston to meet friends for dinner in the Back Bay. It took me about an hour but the air was warm and it was still light out. I wasn’t even wearing a coat, just my ubiquitous San Francisco puffy vest. We had dinner on Boylston to support the restaurants that had been shut down over the last week. The windows were open, there were tons of people out and the city seemed to come back to life. After a long winter and the events of last week it’s a welcome change.

That spring time feeling extended into this morning. The sun is shining, the trees are flowering, it’s Friday and I want something with blueberries, immediately.

This craving actually started yesterday but you don’t want that recipe. It’s now at the bottom of my garbage can. Even I, the anti-waster, couldn’t eat that concoction. It was garbage, literally and figuratively.

This morning I tried again with better success.

sugar free blueberry bread

I’m not sure if sugar free blueberry bread is the right thing to call this. It isn’t really a bread, but it’s not muffins or a loaf so I sort of settled on bread for lack of a better term. Sugar free blueberry bread it is! This recipe is super simple with only 7 ingredients. It’s only sweetness comes from the bananas and the blueberries and you can easily eat half the pan, which I just did, without realizing it. It’s super light, a tiny bit crunchy on the edges and soft in the middle. Perfect with a cup of tea or coffee or both, which I just did as well. I apologize, I don’t have the flour substitutes if you don’t have the pancake mix, but if you’re gluten-free and like my household you have a package of some pancake mix or another in your pantry just waiting to be used.

Makes 6 servings

Cooking time from start to finish: 30 minutes

Sugar Free Blueberry Bread (vegan, gluten-free, sugar-free)

1 cup gluten-free pancake mix, I used Bob’s Red Mill

2 ripe banana, mashed, thawed frozen bananas will work here too

1/2 cup milk, I used unsweetened rice milk

4 tablespoons melted earth balance, sub coconut butter if you’d like

1/2 tsp salt

1/2 tsp vanilla extract

3/4 cup frozen blueberries


Preheat oven to 375.

Mix pancake mix and salt in a bowl.

In a smaller bowl mash bananas. Add earth balance and vanilla to the bananas.

Place banana mixture in the bowl of dry ingredients. Combine then slowly add milk.

Lastly gently fold in frozen blueberries.

Grease a round glass dish.

Pour in batter, bake for 25 minutes or until golden brown.

sugar free blueberry bread

Serve with a little earth balance on top.

sugar free blueberry bread

Enjoy and Exhale!


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  • Reply Emily K. @ Leaf Parade April 26, 2013 at 3:02 pm

    I too have lately been on the prowl for blueberries! This looks delicious 🙂

    • Reply Lisa April 28, 2013 at 9:42 am

      I haven’t bought any fresh ones yet. They are so disappointing when they’re not sweet. Probably needs a couple of weeks still.

  • Reply The Healthy Flavor April 26, 2013 at 3:54 pm

    Looks so healthy and perfect for breakfast Lisa! Wish I liked bananas! 🙁

    • Reply Lisa April 28, 2013 at 9:43 am

      Thanks Brandi! I saw your post about changes to your blog. Looking forward to seeing what’s in store for your new direction.

  • Reply Roscoesmom May 19, 2013 at 7:41 pm

    Have tried this cake twice and can’t get it right. I’m not vegan or gluten free so made it with spelt flour and added an egg which resulted in a lovely spongey texture but the flavor is a little sour. Any suggestions?

    • Reply Lisa May 23, 2013 at 12:13 pm

      Hmmm. I’ve never baked with spelt flour, I wonder if that’s giving it the sour flavor? I can’t imagine that the egg is the culprit. Maybe try it with AP flour or a mix of AP and whole wheat? Usually it’s gluten-free flour that can be sour, I wonder what’s happening?

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