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Quinoa Flour Banana Bread (gluten free)


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 1x

Description

This otherwise humble bread is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.


Scale

Ingredients

  • 12/3 cups quinoa flour
  • 2 tsp baking powder (GF, if needed)
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 large egg (see my vegan option, added 6/1/16)
  • 3/4 cup mashed VERY ripe bananas
  • 1/3 cup milk (dairy or nondairy)
  • 1/2 cup natural cane sugar, coconut sugar or sugar of choice
  • 1/4 cup virgin coconut oil, warmed, or unsalted butter, melted

Instructions

  1. Preheat oven to 375°F. Grease an 8- by 4-inch glass or ceramic loaf pan.
  2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together egg, banana, milk, sugar and oil until blended.
  4. Add the banana mixture into the flour mixture and stir until just blended.
  5. Spread batter evenly in prepared pan.
  6. 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, wrapped in foil or plastic wrap, 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.

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.