One of those things I always seem to have extras of is overripe bananas.  People want bananas, but they don't want overripe bananas.  Luckily, they're perfect for baking!  Another thing I always seem to have a lot of is frozen wild blueberries.  Perfect combination here!  This banana-blueberry bread is a less sweet bread version of one of our favorite mini dessert blueberry-banana cakes with cream cheese frosting, which we highly recommend. 

Yummy GF Banana-Blueberry Bread, fresh from the oven!

Banana-Blueberry Bread - low sugar!

Preheat oven to 350 F.  Line 3 mini bread pans with parchment paper.

In a mixer, combine: 

2 large overripe bananas (or 3 small overripe bananas)

1/2 cup sugar

3/4 cup milk

1/4 cup oil 

2 eggs

1 tsp vanilla bean paste OR vanilla extract

Add and mix in: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Fold/mix in: 

1/2 - 3/4 cup tiny frozen blueberries 

Divide batter between the 3 prepared pans.  

Divided between the 3 pans. I just smooth the top quickly with the back of the spatula.

Bake at 350 F for ~35 minutes, until a rich golden brown.  Let rest 5 minutes in pan before removing from pan and parchment paper to cooling rack to cool.  Slice and enjoy!  (I find this bread slices pretty nicely even when warm)

Banana Blueberry Bread - low sugar recipe by Successfully Gluten Free!