Do you love banana bread? Me too!
You may have noticed I post a lot of dessert recipes with bananas. No I do not work for Chiquita Banana behind the scenes. :D It's the nutritionista blood in me -- such a great way to sweeten a dessert naturally rather than white sugar. You may have also noticed if you follow my food photos on instagram, I bake quite often and eat my baked goods for breakfast like I did today with some sunflower butter.
This recipe was completely unplanned but it turned out moist, sweet and deeeelicious! I happened to be cleaning out my freezer and came across a bag of quinoa flour that I bought a couple of months ago and a bunch of frozen bananas. I thought to myself, what a great idea! Why not try my classic b-bread recipe with quinoa flour.
Please note: Quinoa flour is quite a strong tasting flour. If this is your time making a gluten-free b-bread, I suggest you start with my brown rice flour recipe. Quinoa flour is indeed a wonderful choice because it is a complete protein and it is gluten-free.
1 cup of mashed bananas (mash them with a fork)
2 organic eggs, whisk
1/4 cup almond milk
1/4 cup organic melted organic coconut oil
1/4 cup coconut palm sugar
1 and 3/4 cups of quinoa flour
3/4 tsp aluminum-free/gluten-free baking powder
1 tsp organic ground cinnamon
100 g dark chocolate bar, break into very small chunks (Make sure it's gluten-free if you have celiac disease or gluten sensitivity)
Method: Combine banana, sugar, eggs, coco oil, almond milk in a bowl. In a separate bowl, combine dry ingredients. Mix both batches of ingredients together and stir well. If you find the batter is still too dry, add a touch more almond milk. Grease a medium size loaf pan and pour mixture into it. Bake at 350F degrees for 50-55 minutes until a fork inserted comes out clean.
Cool for about 10 minutes before you remove it from the pan. It will rise about 2-2.5 inches.
Enjoy with some sunflower seed butter!