Vegan Quinoa Flour Banana Bread (gluten free)

vegan quinoa flour banana bread slice with jam spread on top

4.73 from 18 votes

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.

Prep Time5

Cook Time1

Total Time1 5

Course: Bread

Cuisine: American

Keyword: baking with quinoa flour, easy quinoa banana bread without eggs, no eggs, oil-free vegan quinoa banana bread, vegan baking with quinoa flour, vegan quinoa flour banana bread, vegan quinoa flour bread, wfpb, wfpb gluten-free banana bread

Servings:

Author: Camilla

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

Preheat oven to 350F (180C). Spray a 9x5-inch (22.5 x 12.5 cm) glass or ceramic loaf pan with nonstick cooking spray.
In a large bowl, whisk together the quinoa flour, baking soda, salt, and cinnamon.
In a medium bowl, whisk together the bananas, coconut sugar, flaxseed meal, oil and vanilla until blended.
Add the banana mixture into the flour mixture and stir until just blended.
Spread batter evenly in prepared pan.
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