Toss blueberries in a tablespoon of almond or oat flour before folding them in—this prevents them from sinking to the bottom and distributes them evenly throughout the bread.

Mix wet and dry ingredients until just combined; overmixing gluten-free flours develops a dense, tough crumb that compromises the bread's tender texture.

Use very ripe bananas with brown spots for maximum natural sweetness and moisture—this compensates for the maple syrup and creates a more flavorful bread without additional sugar.

Allow the batter to sit for 5 minutes after mixing to let the gluten-free flours fully hydrate, resulting in better texture and more even rising during baking.

Wait until the bread is completely cool before slicing—cutting while warm breaks apart the crumb structure in gluten-free bread and creates a crumbly texture.