Vegan, gluten-free and nut-free, this quinoa flour banana bread is easy to make and is fluffy, moist and delicios. Made with not added sugar, it’s also lower in carbohydrates than regular banana bread. Find step-by-step process photos below the recipe.
2 tablespoons flaxseed ground
4 tablespoons water
1 + 3/4 cups quinoa flour (like this)
1 teaspoon baking powder (gluten-free)
1/2 teaspoon bicarb soda (baking soda)
1/4 teaspoon salt
1 + 1/4 teaspoons cinnamon powder
3 mashed bananas (ripe ones)
2 tablespons stevia sweet granules (sugar substitute like this)
1/2 cup coconut milk
1/4 cup + 1 tablespoon coconut oil (melted but not hot)
2 teaspoons vanilla essence
5 dried apricots, diced (optional)
1.5 tablespoon dried cranberries, roughly chopped (optional)
Garnish: 1/2 banana, sliced for the top
- Preheat oven to 180 C / 355 F.
- Oil a piece of parchment paper and line a 9×5 inch loaf tin. Mix the flaxseed and water and set aside to puff up. This will be our egg replacement. I use a slightly longer loaf tin (25 cm instead of 22cm).
- Mix quinoa flour, baking powder, bicarb soda/baking soda, salt and cinnamon in a large bowl.
- Mash bananas in a separate bowl. Add stevia sugar granules, coconut milk (or another type of milk), oil and vanilla. Mix through and add the flaxseed mixture. Stir through.
- Combine banana mixture with the flour and fold in the apricots and cranberries. You should have a very thick batter, not runny.
- Transfer the mixture into the tin and flatten the top. Tap the tin on the counter a couple of times to let the mixture spread and fill in the corners.
- Decorate the top with banana slices, gently pushing them into the batter.
- Bake for 45-50 minutes. Remove from the oven and cool in the tin before slicing.
Quinoa Flour (pronounced keen-wa) is stone ground from nutritious whole grain quinoa. Store in a cool, dry place. Keeps best refrigerated or frozen after opening. You can make your own quinoa flour using this recipe.
Egg replacement: if you don’t have ground flaxseeds, use chia seeds or 1 vegan egg alternative.
Sugar: I am using stevia instead of honey or maple syrup but you can use 1/4 -1/3 cup of those if you want. Please note, the carb/sugar content will be higher. Feel free to use brown sugar or regular sugar if that’s all you have.