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Nov 26, 2012 BY Joy McCarthy

Quinoa Chocolate Chunk Banana Bread (Gluten-Free Recipe)

—  found in  Food  —

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.

Ingredients

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!

Nov 26, 2012 BY Joy McCarthy
25 Comments
Candace Hendrick   •   November 28, 2012

Looks amazing! We have only used quinoa a little bit over here at my house. We usually use almond flour. Your blog keeps shouting quinoa at me. I must try it more!

Reply

Carly   •   December 4, 2012

Do you recommend drinking almond milk over soy? I've been drinking unsweetened organic soy, and I'm just curious if I should switch. If so, which brand of almond milk do you recommend?

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Karen   •   December 4, 2012

Just made this...yum! What a perfect afternoon snack.

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Mansur Ark   •   December 4, 2012

Thank you for this useful topic. We will continue to follow.

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Bhargavi   •   December 5, 2012

It's too bad this recipe includes eggs. A substitute of that ingredient would be most welcome.

Reply
Joy McCarthy   •   December 5, 2012

Jennifer   •   December 6, 2012

Hi Joy, Can I ask about the use of coconut palm sugar? What are some of the benefits of using it over other forms of sugar? As well, I purchased date sugar to make a raw food recipe last year ... would that be an adequate substitute. Thanks ... can't wait to make this.

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Nicky Casale   •   December 10, 2012

You should make a cookbook - all your recipes look great. I would totally buy it!

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Jenn   •   January 7, 2013

i was looking up gluten free recipes and came across your site. im in love with the recipes and all your wonderful nutritious info. Im subscribing now and I'm about to make a batch of your coconut flour banana pancakes for my breakfast tomorrow, yum! i cannot wait to try out your Quinoa banana chocolate chunk bread. Thanks for all the goodness!

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Joy McCarthy   •   January 10, 2013

Kelly Adams   •   January 9, 2013

Thanks so much for this recipe, I had a half bag of quinoa flour sitting around and nothing to make with it! I just made this with great success, thanks so much Joy! Only thing I added was tbsp of local honey... Results here: http://instagram.com/p/URgoUOLcH7/

Reply
Joy McCarthy   •   January 10, 2013

Jenn   •   January 27, 2013

Nutrition info if cut into 8 large slices (1" thick): Calories: 392.5 Total fat (healthy fats though): 14.3 g Cholesterol: 52.8mg Sodium: 70.4mg Potassium: 120mg Carbs: 58.5g Dietary fiber:4.7g Sugars:18.7g Protien: 9.9g I loved this recipe but was thinking that substituting a bit of fat free yogurt and/applesauce for some of the coconut oil and palm sugar might lower the calorie count a bit for those of us following our calorie intake (it is January after all :) ). Also, I thought that the carmelized-type crust that formed around the edges from the sugar and almond milk had a fantastic nutty quality to it! I may try dividing the batter into greased muffin tins next time to make more delicious crusty edges! I'll definitely be passing this recipe on to my gluten-free mom. Thanks for sharing!

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quinoa toast with goat cheese and sliced beets | head first health   •   January 31, 2013

[...] you want to make your own.  This one looks good, and if you’re looking for something sweet, this one looks good, too.  Chocolate chunk banana bread?  Yes, [...]

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Andrea   •   February 10, 2013

Just made this and it is the best banana bread I have ever eaten, gluten free or regular. I have only recently decided to start cooking gluten free and am realizing how difficult it is to get good recipes. So thank you for posting!

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Noor   •   February 23, 2013

Hi Joy!! I just made this recipe! My sister and I are in love with it! I substituted coconut palm sugar with sucanat sugar because that's what I had on hand. It is delicious! I didn't realize healthy eating can be this good! Thank you for changing my entire perspective and for inspiring people like me - you are truly amazing. Can't wait for your cookbook to come out! :)

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susan   •   March 4, 2013

I just made this recipe, in the form of muffins, with a little help from my 2 year old daughter. The results are fabulous! We will be following your blog from now on - thanks!

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Joy McCarthy   •   March 4, 2013

in the kitchen – bananas | The Individual Balance   •   March 21, 2014

[…] Banana Bread | A day of baking with bananas isn’t complete without a banana bread! I liked this recipe – although the taste of quinoa is something I should get used to (personally). The bread stayed moist, and tasted delicious the next day with some coconut oil and a sprinkle of coconut sugar and cinnamon. […]

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Isra   •   August 7, 2014

Delicious! Can't wait to try this. I love bananas in baked goodies!

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Shael   •   March 5, 2015

Thanks for this recipe! I ended up making it into chocolate protein muffins by adding cacao powder and subbing a little bit of the quinoa flour for vegan protein powder. Delicious!! I will be making these often :)

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Cathy   •   October 25, 2016

Two big thumbs down from my husband and I, I'm afraid. Hoped to serve this to a friend with Celiac but our taste test ruled that out. Looked nice but had to throw it out :(.

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Heather Allen   •   October 25, 2016

Vaishali   •   August 31, 2018

Hi!! Can Quinoa flour be substituted with almond flour?

Reply
Joy McCarthy   •   August 31, 2018

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