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Vegan Quinoa Flour Banana Bread (gluten-free)

Easy vegan quinoa flour banana bread that is quick to make and so delicious! It is naturally gluten-free and makes a perfect snack or healthy treat. You can also make it oil-free!

vegan quinoa flour banana bread slice with jam spread on top

Vegan Gluten-Free Banana Bread made with Quinoa Flour

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 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, collard greens, 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.

Recipe Benefits

This quinoa flour banana bread is all of the following:

  • Vegan (egg-free & dairy-free}
  • Gluten-free
  • No additional flours
  • Xanthan gum-free
  • Nut-free
  • High in fiber
  • Oil-free option
  • Made with minimal ingredients
  • Easy to prepare

Ingredients for Vegan Quinoa Flour Banana Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Use Very Ripe Bananas for Successful Banana Bread

Like other banana bread recipes, this one requires that the bananas be extremely ripe. For best results, use bananas with lots of brown on the peels to ensure that they are super sweet. This also means they will be quite soft, so you should be able to mash them super-fine with just a fork.

You can always freeze your ripe bananas for future use. Simply peel and place the bananas in a freezer-safe container or bag until you are ready to use them. Alternatively, chuck unpeeled bananas straight into the freezer. When ready to use, thaw and squeeze out the banana (no mashing required).

How to Make Vegan Quinoa Flour Banana Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Loaf Pan

Preheat oven to 350F (180C). Spray a 9×5-inch (22.5 x 12.5 cm) glass or ceramic loaf pan.

Step Two: Whisk the Dry Ingredients

In a large bowl, whisk together the quinoa flour, baking soda, salt, and cinnamon.I

Step Three: Combine the Wet Ingredients

in a medium bowl, whisk together the bananas, coconut sugar, flaxseed meal, oil and vanilla until blended.

Step Four: Combine the West & Dry Ingredients

Add the banana mixture into the flour mixture and stir until just blended.

Step Five: Spread Batter in Pan & Bake

Spread the batter evenly into the prepared pan, smoothing the top. 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.

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.

overhead shot of vegan quinoa flour banana bread loaf on a cooling rack

This makes a hearty, fragrant loaf!

Slice the Bread as Desired

Slice the completely cooled bread into thick or thin slices (this is not a crumbly bread).

slices of quinoa banana bread on a light wood cutting board

Happy baking!

close up of a loaf of quinoa banana bread
Yield: 14

Vegan Quinoa Flour Banana Bread (gluten free)

vegan quinoa flour banana bread slice with jam spread on top

Easy vegan quinoa flour banana bread that is quick to make and so delicious! It is naturally gluten-free and makes a perfect snack or healthy treat.

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

Ingredients

  • 1 and 3/4 cups (196 g) quinoa flour
  • 1 teaspoon (5 mL) baking soda
  • 1/4 teaspoon (1 mL) fine sea salt
  • 1 teaspoon (5 mL) ground cinnamon
  • 1 and 3/4 cups (414 mL) mashed VERY ripe bananas
  • 1/3 cup coconut sugar (or sweetener of choice)
  • 1/4 cup (26 g) flaxseed meal
  • 1/4 cup (60 mL) oil (e.g., avocado oil)--see notes for oil-free option
  • 1 teaspoon (5 mL) vanilla extract

Instructions

  1. Preheat oven to 350F (180C). Spray a 9x5-inch (22.5 x 12.5 cm) glass or ceramic loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together the quinoa flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together the bananas, coconut sugar, flaxseed meal, oil and vanilla 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.

Notes

Storage Tip: Store the cooled bread in an airtight container 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.

Oil-Free Option: Replace the oil with an additional 1/4 cup mashed ripe banana.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 141Total Fat 6gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 129mgCarbohydrates 21gFiber 2gSugar 8gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Laurie Hoffman

Thursday 11th of August 2022

This is my FAVORITE bread recipe! I added pineapple chunks and blueberries this time. You should write a cook book.

Camilla

Thursday 18th of August 2022

Oh wow, thanks so much Laurie! Blueberry and pineapple additions sound amazeballs!

Laurie Hoffman

Thursday 28th of July 2022

The crust of this bread is chewy like that of a crusty French bread loaf…. Oh my goodness! What a heavenly bite. This is a blessing for us folks who deal with a multitude of dietary restrictions…. Gluten, oats, peanuts, etc. Awesome! It’s like eating real bread.

Camilla

Friday 29th of July 2022

So happy it is a success, Laurie!!! 😍

Lil

Sunday 15th of November 2020

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

Camilla

Monday 23rd of November 2020

Excellent, Lil!!!

LadyJay

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!!

Camilla

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!

Amna

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.

Camilla

Wednesday 2nd of October 2019

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

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