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!
Ingredients
- 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
Instructions
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.
(This page may contain an affiliate link(s). I may be compensated through these links, but all opinions are my own. Thanks again SO much for supporting the brands that I love and use in my kitchen!)
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!
I want to try this so bad!! Looks amazing!! I can only have Stevia powder or dates as sweeeteners at the moment— How would you suggest I use either of those in place of the maple syrup, & would I need to adjust the other ingredients? Thanks so much for your amazing post!! I’m excited to look for more on your blog!! =)
Thanks Grace! Unfortunately I haven’t tested the recipe with dates or stevia, so I can’t really recommend an amount. Let me know if you try it though and either of those work!!
Can flax egg be used? I have an egg allergy.
I haven’t tested it with a flax egg, so I can’t guarantee it would work. I want to say yes but I don’t know for sure. Let me know if you try it with the flax egg and if it works!
I used a chia egg. It worked great!
That’s great to know!! I’m so glad!! Thanks for letting me know!
Hey, this looks like a great recipe, but I’m looking to substitute the egg, any ideas? Also, instead of almond milk, I would like to use coconut milk, thoughts?
Hi Lukasz! I haven’t tested the recipe with any egg substitutes, but coconut milk should work here!
This is so yummy.. I try hard not to finish it all by myself.
Thank you so much!! It’s one of my faves too!
Hi can I put these in muffin tins?
Yes absolutely! They would take a lot less time, and I haven’t tested the timing on that, but they should definitely work!
I made this once and decided that this is my goto banana cake recipe from now on! I’ve just made it a second time and put a little less cinnamon in it, as the caramelised flavour is overpowering when coupled with quinoa and dark chocolate. My husband can’t wait to try it when he comes home, it looks delicious in photos!
I’m so happy to hear that Jamilla! Thanks so much! It’s a favorite of mine too! 🙂
Fantastic recipe! My whole family enjoyed it, and many didn’t even realize it was made with quinoa flour. I’ve made it twice now; once as bread, and once as muffins. Delicious both ways. Thank you so much for sharing.
Thank you so much Lindsey! I’m so happy to hear that! 🙂
Hi, I am dying to try this recipe since I can’t eat gluten. Can I use honey instead of maple syrup?, low fat milk instead of the almond milk? (I don’t like the taste of almond or coconut milk) and canola oil instead of the coconut oil? (lately I’ve heard coconut oil has a lot of saturated fat and is bad for your cholesterol)
Hi Maria! I haven’t tested the recipe with honey, but it should work. Low fat milk instead of almond milk and canola oil will work just fine. Let me know if you try it with these subs! 🙂
I just made this today with organic banana baby food b/c I didn’t want to wait to ripen 3 bananas. It tastes delicious! I wonder if I can try to make this with some pumpkin puree or baby food for a more fall flavor. I’m just not sure if pumpkin will bind as well as banana. Any thoughts?
Haha omg I love that!! Genius! So glad it was delicious! I’ve actually been wanting to make a pumpkin version but haven’t gotten around to it yet. I think it will work with pumpkin purée, although I haven’t tested it. Let me know you try it!! 🙂
Make sure all the ingredients are at room temperature. On my first attempt making this recipe the melted coconut oil hardened as soon as I added the vanilla almond milk and eggs, which had been in the refrigerator. I would also heat the bowl with hot water prior to adding all the ingredients.
I have had to be gluten free for over a year. I just made a quinoa crust pizza which was so-so, but this bread is AMAZING! I will also be trying with pumpkin. Thank you so much for sharing this!!!
Thank you SO much Bridgett!! I’m so glad you loved it! I played around with a pumpkin version this fall and never got around to perfecting it and posting it – but it’s on my list of to-do’s! Let me know if you try it!
Thank you so much for posting and sharing this recipe it is so deliciously decadent and perfect for this time of year!! I used dark chocolate morsels and it came out just amazing!!! Me and my daughter LOVED this take on banana bread, definitely sharing!!
Thank you SO much Catalina!! I’m so happy that you and your daughter loved it!!
Do you know if this recipe freezes well?
I personally haven’t frozen it, but I’ve frozen other banana breads before with success. I think it would be fine, but I can’t say for sure. But let me know if you try it!
I love your post regarding quinoa bread with bananas since it is gluten free and lactose free. I o it the choc chips since I eat it as a bedtime snack. Love it. Thank you. If you have any more recipes for any other bread lactose free and gluten free I would love it
Thank you so much Nalini!
Pleasantly surprised! I can’t say how many new recipes I try with ingredients I have at home that dont turn out! My gluten eating husband even said, it doesn’t even taste gluten free! And he NEVER says this, nor does he spare my feelings LOL. I followed the recipe exactly except for the coconut oil, I was out so took a chance and used olive oil! It worked! I also used it to coat the bread pan, didn’t use wax paper as I had none, and it came out of the pan perfectly!
Thank you so much for this recipe, I was starting to give up on baking gf!
That makes me so happy to hear!! Gf baking can definitely be tough, but this recipe is always my go-to! I’m so happy you tried it, and thanks so much for your kind words! <3
I made these as muffins and cooked them half the time and they were great! They made 12. I added a lot more cinnamon and also nutmeg and didn’t have baking soda but they still came out great. Next time I’m gonna try them with a flax egg so they’re vegan!
Yay!! So happy to hear that you enjoyed them Madi! And I’m glad they worked as muffins!
Try 1/4 cup of applesauce to replace the egg. Its vegan and delicious! Works in all baking!
Hi,
It tasted great and had the perfect banana bread texture but my bread did`nt bake fully in the middle. It was still wet in the middle on the inside I dont use farenhieght only celcious. Could you tell me what I should do to prevent this?
Hi Michelle! If it was wet in the middle, it wasn’t cooked long enough. If it looks like it was starting to get too brown on the top, a trick I like to use is to tent a piece of aluminum foil over the top, and keep cooking it until the middle is done. The foil prevents the top from getting too brown, while the middle finishes cooking. Ovens can be different, so maybe yours just needed a little more time! Let me know if you try it again!
Can’t wait to try it! I have lots of leftover cooked quinoa and I was wondering if I could use that instead of the quinoa flour? Can you make a guess how much cooked quinoa I could use instead? Thank you!
Hi Zoe! Unfortunately the cooked quinoa wouldn’t work here. Quinoa flour is a drier, denser flour, and I don’t think there’s really a substitute for it. I haven’t tested this recipe with any other flours, so I can’t let you know which ones might work for sure! I’m sorry!!
It was really dry and I had to add more liquid than what the recipe calls for. Is the recipe wrong?
Hi Kaylyn! The recipe isn’t wrong – I work very hard to deliver well-tested recipes. The batter is somewhat “drier” than your typical banana bread, but not that noticeably so. Perhaps you could’ve over-measured your flour if it really seemed super dry? It’s hard for me to say without being in the kitchen with you – but I hope it still turned out! Let me know!
I am diabetic, have Autism, ADHD, ADD, OCD, Bipolar and very high anxiety and I find that reducing sugar helps with all of my medical issues and so does avoiding gluten, corn, dairy, msg, soy, chemical preservatives and food dyes. I wanted to know if I could reduce the sugar in this recipe and get the same result. How can I reduce sugar in this recipe and still get the same result without the final result being crumbly?
Hi Kaylyn! I haven’t tested this recipe with less maple syrup, but you may be able to reduce it to 1/4 cup, and add a little applesauce for extra moisture. It’s not very sweet to begin with, so I wouldn’t recommend messing with it too much. I haven’t tested it that way, so I can’t guarantee it will work any other way than it’s written. Let me know if you try it out!
I was excited to find a GF banana bread recipe and we happened to have quinoa flour in the house (during the pandemic it’s been really hard to get GF all purpose flour). I made them into muffins because I don’t have a loaf pan right now.
I made a few adjustments just because of preference – I hate coconut oil, so I subbed in vegetable oil. Our family hates chocolate chips in banana bread, so we put in walnuts instead. I had 4 over-ripe bananas so used all 4 of them (hoping more more sweetness and moisture).
The recipe was okay. Definitely not sweet enough. Maybe that’s why the author put in chocolate chips because it didn’t have enough sweetness without. I may either increase the level of maple syrup or substitute in actual sugar if I make them again. Definitely a simple recipe to make and like that it’s with quinoa flour that’s GF and higher in protein than regular flour.
Hi Eryn! I’m sorry you didn’t love it – it does need the chocolate chips for sweetness, as the bread isn’t sweet enough on its own. Let me know if you try it with extra sweetener and how it turns out!
I made it ydy – 18/7/20 with homemade Q.flour. I’m not a well woman, energy levels rock bottom & it took a lot out of me to complete!
I made the recipe as muffins so would cook quicker in Halogen cooker & they’re the best thing I’ve had in years!!!
I am so happy you enjoyed them Mary!! Thanks for making them and for letting me know! 🙂
I followed the recipe to a T but it came out with a bitter aftertaste. Is that just the quinoa flour? I was reading somewhere that some people pre bake the flour to get rid of the bitterness. Any suggestions?
It is most likely the quinoa flour – it can be pretty earthy, depending on the brand. I really like Bob’s Red Mill’s, but I have noticed that some people are sensitive to the taste of quinoa flour. I personally love it, and I don’t ever pre-bake the flour. Maybe try a different brand! Sorry about that Mani!
Tested this recipe and it turned out great! Unfortunately I did not line my loaf pan with parchment so my loaf did not come out in one piece. My bad:( The loaf turned out moist, somewhat light, not too dense. Much like a banana bread should be. The flavour was great. The only thing I find with the quinoa flour and quinoa in general is the smell. As we all know smell can greatly impact our enjoyment. Quinoa has an off-putting smell that I can only describe as bitter..like a bitterness that you can smell. I may try tweaking the recipe and add fresh lemon juice, or combine the quinoa flour with almond flour or coconut flour or both to see if the smell would improve. If the smell does not put you off then this is an excellent recipe for anyone avoiding gluten.
Thanks so much for your comment, Marni! So happy you enjoyed it 🙂
absolutely amazing! i never expected this fluffiness in a GF cake.
Aw thank you so much! I’m so glad you loved it!
Eating the first slice of this incredible bread I felt like the baby sister from the Despicable me movie. This bread is soooooo flufffffyyyyy! I almost died!! : ) : ) It’s also the most banany (new word!) tasting banana 🍌 bread I’ve ever had. Seriously, all thumbs and big toes up for this recipe!
Haha awww thank you SO much Eva! I really appreciate your kind words and taking the time to leave a review. So happy you enjoyed!! 🙂