This banana bread is made with quinoa flour so it’s higher in protein and fiber than your typical banana bread! It’s sweetened with maple syrup and contains no refined sugar. And you can’t forget the chocolate chips!
My love for banana bread runs deep. I haven’t shared a banana bread recipe in a while which is crazy because it’s one of the most delicious things ever! See also this, this, and this. All older recipes, but all insanely good. This recipe has actually been on my blog since 2016, (and it’s the most popular recipe on my site!) so I wanted to refresh it with some new photos for you guys!
I mean, who doesn’t love banana bread? 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. I’m not gluten or dairy free, but I know a lot of you are!
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.
I can’t tell you how many times I’ve made banana bread with all purpose flour, butter or oil, regular sugar, and sour cream, and eaten nearly the entire loaf in a day. And then I don’t feel so great. Hey, it happens!
I have nothing against making banana bread with the “real stuff,” but this recipe is an amazing option when you want something a little more healthy and nutrient-rich! I actually prefer baking with the “real stuff” 80% of the time, but it’s nice to change things up!
Extra chocolate chips on top is never optional. Am I right?!
I mean, look how incredible this looks! It seriously looks like regular old banana bread. I can’t even believe how incredible it tastes. You’ll be blown away at how moist and flavorful it is. Everyone that tries it is in love!
This recipe is healthy enough for breakfast or a snack, but makes a great dessert too. The only issue is again, trying not to eat the whole loaf.
The recipe is super simple and only twelve ingredients. Likely all things you have on hand! Except for maybe the quinoa flour, which you can find in any natural foods grocery store or you can buy it here!
I mean, look how moist it is?! Which is pretty incredible because you usually have to use lots of sour cream/Greek yogurt and/or oil and butter to get quick breads to be super moist. This one only has a quarter cup of coconut oil. Unreal! The bananas and the quinoa flour work together to create the most perfect consistency.
Can you tell how much I love this bread?! You must try it.
This is delicious slathered with a little peanut butter or almond butter too..because what isn’t?!
Quinoa Flour Chocolate Chip Banana Bread (gf, df)
This banana bread is made with quinoa flour so it's higher in protein and fiber than your typical banana bread! It's sweetened with maple syrup and contains no refined sugar. And you can't forget the chocolate chips!
- 1 3/4 cup quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3 medium bananas, mashed
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 1 large egg
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1/3 cup 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.
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This post was originally published on 6/22/16, but was updated with new photos and text on 1/25/18!
If you try this recipe, remember to share on Facebook, Instagram and/or Twitter and hashtag #spicesinmydna so I can see your creations!