Skip to Content

Quinoa Flour Banana Bread (gluten-free + vegan option!)

2012 quinoa banana bread 3

Shhh. This banana bread is made with quinoa flour.
I’m happy to let you in on the secret, but it is hush-hush at our household. My lovely husband Kevin is all for whole wheat flour (in moderation) and quinoa (as a side dish), but he is wary of what some would call “alternative” flours (he simply dubs them my “weird ingredients’).
I sympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, gumbo, and hushpuppies (my father-in-law makes the lightest, tastiest version of the latter). I suspect he fears that if he gives me too much leeway on the health food front, I might start worshiping seitan.
Rather than unnerve him on his first day back to work following spring break, I am keeping the quinoa flour-ness of my quick bread on the lowdown. I promise to enlighten him, when he’s on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won’t be long.

2012 quinoa banana bread 1

I love the crusty ends of quick breads. I may make my next batch in my husband’s brownie edge pan to maximize the crunchy edges. I’ll keep you posted.

2012 quinoa banana bread 2

Note that this bread does not rise as high as wheat flour banana bread.Yet the texture is still light and tender. Quinoa flour–which is naturally gluten free– lends a delectable nuttiness to baked goods; I especially love it in combination with banana.

2012 quinoa banana bread 4


Yield: 12

Quinoa Flour Banana Bread (gluten free)

Quinoa Flour Banana Bread (gluten free)

This otherwise humble bread is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 1-2/3 cups quinoa flour
  • 2 tsp baking powder (GF, if needed)
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 large egg (see my vegan option, added 6/1/16)
  • 3/4 cup mashed VERY ripe bananas
  • 1/3 cup milk (dairy or nondairy)
  • 1/2 cup natural cane sugar, coconut sugar or sugar of choice
  • 1/4 cup virgin coconut oil, warmed, or unsalted butter, melted


  1. Preheat oven to 375°F. Grease an 8- by 4-inch glass or ceramic loaf pan.
  2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together egg, banana, milk, sugar and oil until blended.
  4. Add the banana mixture into the flour mixture and stir until just blended.
  5. Spread batter evenly in prepared pan.
  6. Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.


Storage Tip: Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.

Vegan Option: Use the coconut oil option (or the vegetable oil of your choice). I have had the best success using a psyllium egg. Here is how to make it: mix 3-1/2 teaspoons water, 1-1/2 teaspoons whole psyliium husk and 1 teaspoon vegetable oil. Let stand 5 minutes to thicken, then use in place of the egg! The psyllium provides great structure to the bread in a way that other egg replacements cannot.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 15th of November 2020

I used honey instead of sugar, used the vegan egg. The cake turned out very nice!


Monday 23rd of November 2020

Excellent, Lil!!!


Saturday 25th of April 2020

Hello from New York 😊 found this page and tried it yesterday morning 🥰🥰🥰🤩 wow came out great and now that I have the mix down I can try other fruits. I used a sweet plantain, added apple sauce, nutmeg, vanilla & lemon extract and raw agave my family loved it!!

Thanks for this recipe!!


Wednesday 29th of April 2020

Greetings back to you from Texas, LadyJay! I hope you are safe and well in New York :) Happy to hear that this bread was a hit, including with the family, whoot whoot!


Wednesday 2nd of October 2019

This is an amazing recipe! I added walnuts and flax seed for some crunch and used 2 eggs instead of 1 to make it fluffy. My bread was ready in around 40 minutes. Have to say, the bread turned out having just the right texture, not too crumbly, not too moist. Thanks for this gem.


Wednesday 2nd of October 2019

So glad to hear it was a success, Amna! And thank you for sharing your adjustments :)

Pete G

Tuesday 25th of June 2019

OMG. This is soooooo good. In fact it is too good. I have no idea of the calories I'm putting in my body. My fiancee makes this for me and me alone. My biggest problem is I can eat it in one sitting but I don't. Just how fattening is this?


Wednesday 1st of June 2016

Hi, I have just now tried your recipe, and even with good quinoa flour and REALLLLLLLY ripe bananas, i found the bread to be sour. However, the texture is amazing, so i will try to put in more bananas and a little chocolate chips magic into the mix. Thank you for this recipe, i've been looking for one for a long time! :)


Wednesday 1st of June 2016

Hi Monia! I am so glad the texture came out great, but also sorry to hear that the taste was sour. I'm not sure what could be causing that. The quinoa flour can have a bitter edge if there is some residue saponin--now I am curious... I hope the chocolate chip magic works to your liking. Choco chips can indeed do wonders :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe