There is nothing better than filling your house with the smell of comforting baking on a cold winter morning. As I was trying to make space in my freezer for the chili that I was planning to make (recipe coming soon!) I realized that I had accumulated enough bananas to feed a small troop of monkeys. So, of course, I decided to make banana bread.
I adapted this delicious recipe from blogger Eschelle Westwood. I’ve tried many different gluten free banana loaf recipes and none compare to the tenderness and moistness of this fellow. Often baked goods made entirely of rice flour have a gritty, chalky texture which I don’t particularly like. Quinoa flour gave this cake a light tenderness, as well as packing a nutrient dense protein punch!
- 1 cup brown rice flour
- 1 cup quinoa flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 overripe bananas mashed
- 1/2 cup coconut oil melted
- 2/3 cup almond milk
- 2/3 cup maple syrup
- 1 tsp. vanilla
- ½ cup raw dark chocolate chips
- 1/3 cup chopped walnuts (if using)
- Preheat oven to 350 degrees. Grease and flour a 9×9 square cake pan or a standard loaf pan.
- In a medium mixing bowl, mix all the dry ingredients (except chocolate chips and walnuts) together.
- In a large mixing bowl, mix all the wet ingredients together.
- Mix the dry ingredients into the wet ingredients and stir until combined. Fold in the walnuts and chocolate chips (reserving a few to sprinkle on top!)
- Pour into prepared pan. Sprinkle with remaining chocolate chips.
- Bake in preheated oven for about 45 minutes or until toothpick inserted in the centre comes out clean.
Are there other delicious variations of banana bread that you’ve discovered? Spices? Different gluten free flours? Feel free to share below!
Be well! 🙂