In case you haven’t noticed, I’m kind of in love with banana bread. See also this, this, and this. I mean, who doesn’t love it? It’s so comforting and just all around delicious, especially when chocolate is involved. This recipe is no exception. I absolutely LOVE experimenting with alternative and healthier flours with higher protein and lower carb content. This bread is also naturally sweetened with maple syrup, so there’s no refined sugar, and it’s gluten free and dairy free as well. How awesome?!
Quinoa flour has a little more distinct of a taste than regular all purpose flour or oat flour, but I personally love it. It’s little earthy and nutty. I love that it’s high in protein too, and it won’t make you feel weighed down.
This recipe is healthy enough for breakfast or a snack, but makes a great dessert too. The only issue is trying not to eat the whole loaf!
This is delicious slathered with a little peanut butter or almond butter too..because what isn’t?!
- 1¾ c. quinoa flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ tsp. cinnamon
- 3 medium bananas, mashed
- ¼ c. coconut oil, melted and cooled
- ⅓ c. maple syrup
- 1 egg
- ½ c. unsweetened vanilla almond milk
- 2 tsp. vanilla
- ⅓ c. chocolate chips (I used Enjoy Life brand because they're dairy free, gluten free, and vegan) + extra for the top if desired
- Preheat oven to 350℉. Spray a 9x5 loaf pan with coconut oil or nonstick spray, and line the bottom of the pan with parchment paper. (I always do this to ensure it doesn't stick).
- Combine quinoa flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and whisk to combine.
- In a separate bowl, combine mashed bananas, coconut oil, maple syrup, egg, vanilla almond milk, and vanilla, and whisk until thoroughly combined. Gradually add the dry ingredients into the wet, folding with a rubber spatula until just mixed. Fold in the chocolate chips.
- Pour into loaf pan and top with additional chocolate chips if desired. Bake for 42-47 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 15 minutes then invert onto a cooling rack and cool completely before cutting into slices.
If you try this recipe, remember to share on Facebook, Instagram and/or Twitter and hashtag #spicesinmydna so I can see your creations!