Banana bread is one of those comforting classics that feels like a warm hug on a chilly morning. This version, made with quinoa flour, adds a subtle nutty note and a boost of nutrition without sacrificing that tender crumb you love. It’s the kind of loaf you slice thickly, maybe with a smear of butter, and enjoy slowly while the kitchen fills with cinnamon and vanilla scents.
One morning, I pulled this bread from the oven just as sunlight spilled through the window, the aroma wrapping around me like a familiar blanket. I wasn’t quite ready to face the day, so I made a cup of tea and sat down with a slice, savoring the moist texture and the gentle sweetness from ripe bananas and honey. I remember almost burning my tongue because I took a bite too soon, distracted by a buzzing phone. Those imperfect little moments make baking feel real, don’t they? It’s not just about the food but the small stories that come with it.
Why You’ll Love It:
- Moist and flavorful with a naturally sweet, wholesome taste that feels just right for breakfast or an afternoon snack.
- Quinoa flour adds a subtle earthiness and protein boost, making it a bit different from your usual banana bread.
- It’s simple — and that’s kind of the point. No complicated steps, just honest ingredients and good results.
- Perfect for those who want to sneak in some extra nutrition without losing that comforting texture.
- Keep in mind, quinoa flour can be a bit denser than regular flour, so the bread might feel heartier than you expect.
Don’t worry if you’re new to baking with quinoa flour; it behaves pretty well here. Just be patient while it cools—it slices best when fully set, and those first warm bites are always a little crumbly.
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Banana Bread with Quinoa Flour
- Total Time: 65 minutes
- Yield: 8 1x
Description
A moist and flavorful banana bread made with nutritious quinoa flour, perfect for a wholesome snack or breakfast treat.
Ingredients
1 1/2 cups quinoa flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed
1/3 cup honey
1/4 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the quinoa flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the honey, melted coconut oil, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Mix well until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Kitchen Notes:
This loaf is forgiving, so you don’t need fancy tools—just a loaf pan and some basic mixing bowls. I usually serve it with a dollop of Greek yogurt or a drizzle of nut butter, but it’s also delightful on its own with a hot drink. If you want to switch things up, I’ve thought about tossing in some chopped walnuts or dark chocolate chips, though I haven’t tested those fully yet. A sprinkle of toasted coconut on top before baking could add a nice texture contrast, too. Just a heads-up: the coconut oil gives a subtle tropical note, which might surprise you if you’re expecting classic banana bread.
FAQ:
Can I substitute the quinoa flour? You can try a gluten-free blend, but the texture might change a bit.
Is the bread gluten-free? Yes, as long as you use gluten-free baking powder and oats if you add any.
How should I store leftovers? Wrapped tightly at room temperature for a few days or frozen for longer storage.
This banana bread with quinoa flour invites you to slow down a bit, enjoy the moment, and maybe even make a little mess in the kitchen along the way. Baking is as much about those imperfect memories as it is about the taste. Ready to give it a try?