Get ready for a wholesome twist on a classic favorite with this Quinoa Flour Chocolate Chip Banana Bread! This delicious bread uses quinoa flour instead of traditional wheat flour, making it naturally gluten-free and packing an extra punch of protein and fiber. Sweetened naturally with ripe bananas and pure maple syrup, and studded with dairy-free chocolate chips, this Quinoa Flour Banana Bread is a fantastic healthy breakfast, snack, or even dessert. I love finding ways to make comfort food more nutritious, and this recipe is a perfect example – moist, flavorful, and easy to make! It’s a wonderful baking project for a holiday weekend like today, May 1st!
Why You’ll Love This Quinoa Flour Banana Bread
- Gluten-Free & Dairy-Free: Perfect for those with dietary sensitivities or preferences.
- Healthy & Wholesome: Uses nutrient-dense quinoa flour, naturally sweetened with bananas and maple syrup.
- Higher in Protein & Fiber: Quinoa flour boosts the nutritional profile compared to typical banana bread.
- Moist & Flavorful: Ripe bananas and coconut oil ensure a wonderfully moist texture.
- Easy Quick Bread: Simple mixing method, no yeast required.
Ingredients for Quinoa Flour Banana Bread
Here’s what you’ll need to bake this healthy and delicious banana bread. The full list with measurements is in the recipe card below.
Dry Ingredients
- Quinoa flour (GF Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
Wet Ingredients
- Medium ripe bananas, mashed (Fruit)
- Coconut oil, melted and cooled (Fat)
- Pure maple syrup (Sweetener)
- Large egg (Binder) (See Variations for vegan)
- Unsweetened vanilla almond milk (or other milk) (Liquid)
- Vanilla extract (Flavoring)
Mix-Ins
- Chocolate chips (dairy-free/vegan recommended, like Enjoy Life) + extra for top (Chocolate) (Specific brand mentioned)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic banana-chocolate chip flavor, but feel free to customize this Quinoa Flour Banana Bread:
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips.
- Different Spices: Add ¼ teaspoon of nutmeg or cardamom for extra warmth.
- Different Chips: Use dairy-free white chocolate chips or butterscotch chips (check labels for ingredients if needed).
- No Chocolate: Omit the chocolate chips for a simpler spiced banana bread.
- Make it Vegan: Substitute the large egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). Ensure chocolate chips are vegan.
How to Make Quinoa Flour Banana Bread
Let me show you how easy it is to make this healthy Quinoa Flour Banana Bread:
Prep Oven and Pan
- First, I preheat my oven to 350°F (175°C).
- I spray a 9×5 inch loaf pan with coconut oil spray or another nonstick spray. Then, I line the bottom (and optionally up the sides for easier removal) with parchment paper. I set the prepared pan aside.
Mix the Batter
- Combine Dry Ingredients: In a medium bowl, I combine the quinoa flour, baking powder, baking soda, salt, and cinnamon. I whisk them together to ensure everything is evenly distributed and aerated.
- Combine Wet Ingredients: In a separate large bowl, I combine the mashed ripe bananas, melted and cooled coconut oil, pure maple syrup, the large egg (or flax egg), vanilla almond milk, and vanilla extract. I whisk these wet ingredients together thoroughly until well combined.
- Combine Wet and Dry: I gradually add the dry ingredient mixture into the wet ingredient mixture. Using a rubber spatula, I fold them together just until combined. It’s important not to overmix the batter!
- Fold in Chocolate Chips: Gently, I fold in the chocolate chips, reserving some for sprinkling on top if desired.
Bake the Bread
- I pour the batter into the prepared loaf pan and spread the top evenly with my spatula.
- If desired, I sprinkle the extra chocolate chips over the top of the batter.
- I bake for 42-47 minutes, or until the bread is golden brown, the top is firm, and a toothpick inserted into the center comes out clean. (Baking times can vary slightly, so start checking around the 40-minute mark).
Cool Completely
- I let the Quinoa Flour Banana Bread cool in the loaf pan on a wire rack for at least 30 minutes.
- Then, I carefully remove the loaf from the pan (using the parchment paper overhangs helps!) and let it cool the rest of the way completely on the wire rack before slicing. Allowing quick breads to cool fully prevents them from being gummy inside.
Tips and Tricks for the BEST Quinoa Banana Bread
Here are my secrets for making this healthy Quinoa Flour Banana Bread truly exceptional:
- Use VERY Ripe Bananas: The browner and spottier, the better! They provide maximum natural sweetness and moisture.
- Quinoa Flour Note: Quinoa flour has a unique texture and taste. Ensure you are using flour specifically ground from quinoa.
- Measure Flour Correctly: Spoon the quinoa flour into your measuring cup and level it off. Don’t scoop directly from the bag, as this compacts the flour.
- Don’t Overmix: Mix just until the dry ingredients are incorporated into the wet. Overmixing develops gluten (even in GF flours, overmixing affects texture) and can make the bread tough.
- Cool Completely: Patience pays off! Let the bread cool fully before slicing for the cleanest cuts and best texture.
How to Serve
This Quinoa Flour Banana Bread is fantastic served:
- As Is: Sliced for a healthy breakfast, snack, or light dessert.
- Warmed: Gently warm slices in a toaster oven or microwave.
- With Toppings: Spread with almond butter, peanut butter, yogurt, or a drizzle of maple syrup or honey.
- Toasted: Try toasting a slice until slightly crisp.
Serve at room temperature or slightly warmed.
Make Ahead and Storage
This bread stores wonderfully, making it great for meal prep!
- Storage: Once completely cool, store the Quinoa Flour Banana Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 3-4 days, or in the refrigerator for up to a week (it might become slightly denser when chilled).
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator.
FAQs about Quinoa Flour Banana Bread
- Can I use a different type of gluten-free flour?
- This recipe is specifically developed for quinoa flour, which has unique properties. Substituting other GF flours (like almond, coconut, or a blend) would require significant adjustments to the recipe’s liquid and fat ratios. It’s best to stick with quinoa flour or find a recipe designed for the flour you wish to use.
- Is quinoa flour healthy?
- Yes! Quinoa flour is considered very healthy. It’s a complete protein (containing all essential amino acids), high in fiber, and rich in various vitamins and minerals. It’s a great gluten-free alternative.
- Can I make this without chocolate chips?
- Absolutely! Omit the chocolate chips for a simpler, but still delicious, spiced quinoa flour banana bread. You could add nuts or seeds instead if desired.
Enjoy this wholesome, moist, flavorful, and surprisingly easy Quinoa Flour Chocolate Chip Banana Bread! It’s a fantastic gluten-free and dairy-free treat.
Print
Quinoa Flour Chocolate Chip Banana Bread (GF, DF)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Bread, Breakfast, Dessert, Snack, Quick Bread, Gluten-Free, Dairy-Free
- Cuisine: American
Description
Ingredients
Scale
- 1 3/4 cups (210g) quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (56g) coconut oil, melted and cooled slightly
- 1/3 cup (80ml) pure maple syrup
- 1 large egg
- 1/2 cup (120ml) unsweetened vanilla almond milk (or other non-dairy milk)
- 2 teaspoons vanilla extract
- 1/3 cup dairy-free chocolate chips (plus extra for the top, if desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray a 9×5 inch loaf pan with coconut oil spray or nonstick spray. Line the bottom and optionally the sides of the pan with parchment paper, leaving an overhang for easy removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the quinoa flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate large bowl, combine the mashed bananas, melted and cooled coconut oil, maple syrup, egg, unsweetened vanilla almond milk, and vanilla extract. Whisk until thoroughly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Fold together gently with a rubber spatula until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in the 1/3 cup of dairy-free chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Top with additional chocolate chips, if desired. Bake for 42-47 minutes, or until golden brown and a wooden toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the loaf pan on a wire rack for 15-20 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and let it cool completely on the wire rack before slicing.
Notes
- Quinoa Flour: Quinoa flour has a distinct nutty flavor and denser texture than all-purpose flour. Ensure it’s fresh as it can sometimes taste bitter if old.
- Bananas: Use very ripe bananas (lots of brown spots) for the best natural sweetness and moisture.
- Coconut Oil: Ensure the coconut oil is melted but slightly cooled so it doesn’t cook the egg. Other neutral oils can be substituted.
- Chocolate Chips: Use dairy-free and vegan chocolate chips (like Enjoy Life brand) to keep the recipe dairy-free and vegan.
- Don’t Overmix: Mix the batter only until the ingredients are combined to avoid a tough bread.
- Cooling: Cooling completely before slicing helps the bread hold its structure.
- Storage: Store cooled bread tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to a week.