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Folding chocolate chips into the batter for Quinoa Flour Banana Bread.

Quinoa Flour Chocolate Chip Banana Bread (GF, DF)

  • Author: Caoimhe Byrne
  • 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

This banana bread is made with quinoa flour so it’s higher in protein and fiber than your typical banana bread! It’s sweetened with maple syrup and contains no refined sugar. And you can’t forget the dairy-free chocolate chips! Gluten-free and dairy-free.   

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.

Find it online: https://itasty.net/quinoa-flour-banana-bread-gf-df-chocolate-chip/