Banana Nut Butter Quinoa Bread (V, GF)


Simplicity is my best friend.  This banana bread is as simple as it gets.  Because it’s made from Quinoa (say it together, keen-wah), this bread is full of high-quality protein.  Not to mention, it’s as delicious as you can get.  Oh, did I mention it’s also vegan, gluten-free, and soy-free?

Ingredients (makes 2 loaves – if you can’t eat both, freeze the second!)

  • 1 Cup quinoa flour
  • 1 Cup quinoa flakes
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 nicely-ripened bananas
  • 4 Tablespoons ground flax seed
  • 4 Tablespoons organic apple sauce
  • 4 Tablespoons organic nut butter
  • *optional: 2 handfuls of your favorite chocolate chips (I used Enjoy Life‘s chocolate chips)

Directions:

  1. Preheat you oven to 400 degrees. Mix your 4 Tablespoons of ground flax seed with 12 Tablespoons warm water.  Mix in a bowl, set aside for 5 minutes (it will have an egg-like consistency).
  2. In a large bowl, place your peeled bananas, apple sauce, nut butter, and flax seed mixture and mix away.
  3. Add your dry ingredients and stir until combined.  *If you are using chocolate chips, mix in all but a few in your batter (the rest will be sprinkled on top of your loafs so it’s personal preference!).
  4. Split your mixture between two greased bread loaf pans. *If using chocolate chips, sprinkle the remaining chocolate chips on top.  Pop in the oven for 20-25 minutes (always test by placing a toothpick in the center of your bread.  If it pulls out clean, it’s ready!)
  5. Enjoy eating whole!

Recipe adapted from Ancient Harvest Quinoa flakes

18 Comments

  1. Pingback: Perfect Banana Nut Butter Quinoa Muffins «

    • eatingwhole says:

      Thank you so much! Please let me know if you do 🙂 . I know; it’s so hard trying to find recipes that are not only delicious, but wheat & gluen-free! Thanks for stopping by! 🙂

  2. The All Natural Girl says:

    Oooohhh, this looks SO good! I can’t wait to try this. I’ve never baked with Quinoa before. I’ve been using almond and coconut flour. I’ll be curious to see the difference in flavor. I’ll let you know how it goes!

    • eatingwhole says:

      Thank you! Yes, please do so! I’d love to know how you like the comparison. I love using quinoa flour, especially in breakfast items. Why not start your day with added protein?!

    • eatingwhole says:

      I’ve actually tried it both ways, and far prefer mixing flakes in! The flakes made them light & airy (not like a dense door stop!). If you can’t find quinoa flakes you may substitute with oats (I unfortunately can’t eat oats – so I can’t promise it’ll be the same result!).

  3. Pingback: Vegan Breakfast – Banana Nut Butter Quinoa Bread | Making myself useful

  4. Pingback: Bananas for Breakfast Bars: Banana Coconut Protein Bars | Eating Whole

  5. Dawn says:

    Thanks for the recipe – made muffins tonight and they are FANTASTIC!! And I am even a not-so-great cook !! Awesome recipe – will make them again 🙂 xoxo!!

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