Quinoa Flour Banana Bread (GF, DF, Chocolate Chip!)

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

1. First, I preheat my oven to 350°F (175°C).
2. I spray a 9x5 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

1. 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.
2. 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.
3. 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!
4. Fold in Chocolate Chips: Gently, I fold in the chocolate chips, reserving some for sprinkling on top if desired.

Bake the Bread

1. I pour the batter into the prepared loaf pan and spread the top evenly with my spatula.
2. If desired, I sprinkle the extra chocolate chips over the top of the batter.
3. 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

1. I let the Quinoa Flour Banana Bread cool in the loaf pan on a wire rack for at least 30 minutes.
2. 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.

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