I love the crusty ends of quick breads. I may make my next batch in my husband’s brownie edge pan to maximize the crunchy edges. I’ll keep you posted.
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.
- 1-2/3 cups quinoa flour
- 2 tsp baking powder (GF, if needed)
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- 1 large egg (see my vegan option, added 6/1/16)
- ¾ cup mashed VERY ripe bananas
- ⅓ cup milk (dairy or nondairy)
- ½ cup natural cane sugar, coconut sugar or sugar of choice
- ¼ cup virgin coconut oil, warmed, or unsalted butter, melted
- Preheat oven to 375°F. Grease an 8- by 4-inch glass or ceramic loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together egg, banana, milk, sugar and oil 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.
Vegan Option: Use the coconut oil option (or the vegetable oil of your choice). I have had the best success using a psyllium egg. Here is how to make it: mix 3-1/2 teaspoons water, 1-1/2 teaspoons whole psyliium husk and 1 teaspoon vegetable oil. Let stand 5 minutes to thicken, then use in place of the egg! The psyllium provides great structure to the bread in a way that other egg replacements cannot.