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Easy vegan quinoa flour banana bread that is quick to make and so delicious! It is naturally gluten-free and makes a perfect snack or healthy treat. You can also make it oil-free!
Vegan Gluten-Free Banana Bread made with Quinoa Flour
Shhh. This banana bread is made with quinoa flour.
I’m happy to let you in on the secret, but it is hush-hush at our household. My lovely husband is wary of what some would call “alternative” flours (he simply dubs them my “weird ingredients”).
I sympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, collard greens, and hushpuppies (my father-in-law makes the lightest, tastiest version of the latter).
I suspect he fears that if he gives me too much leeway on the health food front, I might start worshiping seitan.
Rather than unnerve him on his first day back to work following spring break, I am keeping the quinoa flour-ness of my quick bread on the lowdown. I promise to enlighten him, when he’s on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won’t be long.
Recipe Benefits
This quinoa flour banana bread is all of the following:
- Vegan (egg-free & dairy-free}
- Gluten-free
- No additional flours
- Xanthan gum-free
- Nut-free
- High in fiber
- Oil-free option
- Made with minimal ingredients
- Easy to prepare
Ingredients for Vegan Quinoa Flour Banana Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Quinoa flour (grind your own in seconds with my DIY Quinoa Flour tips)
- Very ripe bananas
- Flaxseed meal
- Coconut sugar (I have options in the recipe card)
- Vegetable oil of choice (e.g., avocado oil, coconut oil)
- Vanilla extract
- Cinnamon
- Baking soda
- Salt
Use Very Ripe Bananas for Successful Banana Bread
Like other banana bread recipes, this one requires that the bananas be extremely ripe. For best results, use bananas with lots of brown on the peels to ensure that they are super sweet. This also means they will be quite soft, so you should be able to mash them super-fine with just a fork.
You can always freeze your ripe bananas for future use. Simply peel and place the bananas in a freezer-safe container or bag until you are ready to use them. Alternatively, chuck unpeeled bananas straight into the freezer. When ready to use, thaw and squeeze out the banana (no mashing required).
How to Make Vegan Quinoa Flour Banana Bread
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven and Prepare Loaf Pan
Preheat oven to 350F (180C). Spray a 9×5-inch (22.5 x 12.5 cm) glass or ceramic loaf pan.
Step Two: Whisk the Dry Ingredients
In a large bowl, whisk together the quinoa flour, baking soda, salt, and cinnamon.I
Step Three: Combine the Wet Ingredients
in a medium bowl, whisk together the bananas, coconut sugar, flaxseed meal, oil and vanilla until blended.
Step Four: Combine the West & Dry Ingredients
Add the banana mixture into the flour mixture and stir until just blended.
Step Five: Spread Batter in Pan & Bake
Spread the batter evenly into the prepared pan, smoothing the top. Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.
Note that this bread does not rise as high as wheat flour banana bread. Yet the texture is still light and tender. Quinoa flour–which is naturally gluten free– lends a delectable nuttiness to baked goods; I especially love it in combination with banana.
This makes a hearty, fragrant loaf!
Slice the Bread as Desired
Slice the completely cooled bread into thick or thin slices (this is not a crumbly bread).
Happy baking!
Related Recipes
Vegan Quinoa Flour Banana Bread (gluten free)
Easy vegan quinoa flour banana bread that is quick to make and so delicious! It is naturally gluten-free and makes a perfect snack or healthy treat.
Ingredients
- 1 and 3/4 cups (196 g) quinoa flour
- 1 teaspoon (5 mL) baking soda
- 1/4 teaspoon (1 mL) fine sea salt
- 1 teaspoon (5 mL) ground cinnamon
- 1 and 3/4 cups (414 mL) mashed VERY ripe bananas
- 1/3 cup coconut sugar (or sweetener of choice)
- 1/4 cup (26 g) flaxseed meal
- 1/4 cup (60 mL) oil (e.g., avocado oil)--see notes for oil-free option
- 1 teaspoon (5 mL) vanilla extract
Instructions
- Preheat oven to 350F (180C). Spray a 9x5-inch (22.5 x 12.5 cm) glass or ceramic loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the quinoa flour, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the bananas, coconut sugar, flaxseed meal, oil and vanilla until blended.
- Add the banana mixture into the flour mixture and stir until just blended.
- Spread batter evenly in prepared pan.
- Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.
Notes
Storage Tip: Store the cooled bread in an airtight container in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.
Oil-Free Option: Replace the oil with an additional 1/4 cup mashed ripe banana.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 141Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 129mgCarbohydrates 21gFiber 2gSugar 8gProtein 3g
The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.
Maria
Monday 27th of March 2023
It came out great! Thanks so much! I like that the recipe did not ask for GF flour blends, which are expensive, and also most of the time have corn, potato starch, or rice flour. These are not welcomed in my hypoallergenic diet. I cannot have almonds also so having this recipe with just quinoa flour (high in protein) and flax meal was great!
Camilla
Wednesday 29th of March 2023
That is fantastic, Maria! So happy this suits your needs (and your taste buds :))
Kathy
Tuesday 4th of October 2022
I'm looking for a recipe to make my diabetic father in law. Could I use applesauce in place of the sugar as a sweetener? What would you suggest? I may need to reduce some liquids somewhere? Thank you!
Camilla
Wednesday 5th of October 2022
Hi Kathy, The banana hs a lot of natural sweetness, you could try adding a little bit more ripe banana to replace the sweetener. Applesauce will not work as a replacement for sweetener. You could also consider some of the sugar-free sugar baking replacement (e.g., swerve) that are now available to replace the sugar.
Laurie Hoffman
Thursday 11th of August 2022
This is my FAVORITE bread recipe! I added pineapple chunks and blueberries this time. You should write a cook book.
Camilla
Thursday 18th of August 2022
Oh wow, thanks so much Laurie! Blueberry and pineapple additions sound amazeballs!
Laurie Hoffman
Thursday 28th of July 2022
The crust of this bread is chewy like that of a crusty French bread loaf…. Oh my goodness! What a heavenly bite. This is a blessing for us folks who deal with a multitude of dietary restrictions…. Gluten, oats, peanuts, etc. Awesome! It’s like eating real bread.
Camilla
Friday 29th of July 2022
So happy it is a success, Laurie!!! ?
Lil
Sunday 15th of November 2020
I used honey instead of sugar, used the vegan egg. The cake turned out very nice!
Camilla
Monday 23rd of November 2020
Excellent, Lil!!!