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Loaf of Quinoa Banana Bread slices on a cooling rack.
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4.95 from 17 votes

Quinoa Banana Bread

This Quinoa Banana Bread is a healthy banana bread that bakes up and results in the most amazingly and moist loaf! Bread so tender, perfectly moist, and packed with flavor, this is an even healthier version of the classic recipe that's going to wow your tastebuds!
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 people
Calories: 154kcal
Author: Amanda Mason

Ingredients

  • 1 cup Quinoa flour
  • ¼ cup Flaxseed meal
  • 3 bananas, overripe and mashed
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, large
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
  • Place all the dry ingredients in large bowl. With a large spoon, mix together until well combined.
  • In smaller bowl, mash the bananas with a hand held mixer. Add in the eggs, honey, and vanilla extract and mix with a standing or electric mixer until well combined, about 2 minutes on low speed.
  • Add the wet banana mixture to the large bowl of dry ingredients and mix until combined. I use the paddle attachment on my standing mixer for this step. If you don't have a standing mixer, use a large spoon to mix the ingredients.
  • Pour the batter into a prepared bread loaf pan.
  • Bake for 27-30 minutes until done. To test for doneness, insert a toothpick into the loaf of bread when it's been baking for 27 minutes. If it comes out clean with no batter, it's ready. If the toothpick still appears wet, let the bread bake a bit longer. All ovens are different so use this method to determine the doneness of the bread.

Video

Notes

  • Bread Pans - I get a lot of questions about the type of bread pans I use. If you have a flexipan loaf, use it. It's perfect for bread recipes. The molds are made of silicone and glass and do a phenomenal job of trapping in the moisture! I also really like this Chicago Metallic Loaf Pan.
  • Use Overripe Bananas - Using overripe bananas are best for this recipe. You want the bananas to have some brown spots. Those offer a ton of flavor and sweetness to it. If you don't have overripe bananas, you can add a Tablespoon of milk to ripe bananas. The milk will make it much easier to smash.
  • Overbaking - When you pull the bread out of the oven, it may appear to be a little moist in the center. That's ok. It's going to continue baking after you remove it from the oven. Don't overcook the bread. If you do, you'll lose a lot of the moisture. 
  • KitchenAid Mixer - I am a huge fan of the KitchenAid mixer. When mixing the wet ingredients, use the metal wire whisk. When adding the wet ingredients to the dry ingredients, use the white paddle attachments.
  • Adding Nuts - If you want a little crunch, add in ¼ cup of chopped walnuts or pecans.
  • Storage - Once cooled, I wrap the bread in plastic wrap and let it sit on the counter for 3-4 days. It can also be stored wrapped in the refrigerator for 4-5 days. So if you're storing it in the fridge, you're buying yourself another day.
  • Quinoa Banana Muffins - This gluten free banana bread recipe with quinoa flour and flaxseed meal makes for some delicious muffins! Use the same recipe and instead of filling a bread pan, use a muffin pan! Fill each muffin cup about halfway full, and bake for 14-16 minutes, or until golden brown.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 368mg | Potassium: 265mg | Fiber: 4g | Sugar: 10g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg