Gluten-Free Quinoa Banana Bread

by Lindsay Cotter Updated: Oct 26, 2025

Dairy-Free Gluten-Free Nightshade-Free Nut-Free Vegetarian

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This Gluten-Free Quinoa Banana Bread is a great way to use up leftover cooked quinoa! With oat flour combined with quinoa, this banana bread is naturally high in plant-based protein, iron, and it’s dairy-free! Kid-friendly and great for meal prep!

Waste Not, Want Not

We don’t waste much in this house. In fact, I grew up with that mentality so it’s engraved in me. It makes me think creatively—freeze it, re-use it, blend it, make a kitchen sink soup, a frittata, or give it to the dog (last resort, haha).

This gluten-free banana bread recipe is all about utilizing leftovers in your fridge or pantry. And with grocery prices the way they are, I think we are all wanting to learn how be more resourceful with food!

Gluten free banana bread cut into thick slices, stacked up on each other

Quinoa Banana Bread Ingredients

Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.

ingredients for gluten free banana bread arranged together with white background

Bananas – Make sure to use overripe bananas. The darker they are, the sweeter your bread will taste! Note: You can use frozen bananas, if needed. Just let them thaw completely and drain any excess liquid.
Eggs or flax egg – Replace egg in recipe by whisking together 1 Tablespoon ground flaxseed and 2 ½ Tablespoons water.
Milk – Your preferred non-dairy milk or milk of your choice.
Coconut sugar or raw sugar – Coconut sugar adds a nutty flavor that pairs well with banana bread!
Oat flour – You can use oat flour, or make your own by blending gluten-free rolled oats in a high speed blender until fine flour is formed!
Cooked quinoa – Learn how to cook quinoa in a rice cooker, in a slow cooker, on the stovetop, or with an Instant Pot!
Nut butter – Use your favorite seed butter to make recipe nut-free!
Optional – Nuts and/or vegan or dark chocolate chips!

Is Quinoa A Grain?

One of my favorite foods to make in bulk is quinoa. Quinoa is actually a pseudo-grain. Quinoa is not necessarily a grain but grown and prepared like one. The seed itself grows from the goosefoot plant species, which also contains vegetables such as beets and spinach.

Many of those on a grain-free diet or gluten-free diet react well with quinoa. It can be soaked in order to be more digestible, as soaking helps break down certain enzymes. Or it can be cooked right away and enjoyed as a hearty higher protein meal or side dish. It’s also packed with essential amino acids, which makes it even better for those on a gluten-free plant-based diet.

You can prepare it as a sweet way or a savory way. Lately we’ve been enjoying quinoa as a slow cooker breakfast porridge.

How To Make Gluten-Free Quinoa Banana Bread

Make oat flour. If you are not using pre-made oat flour, you will need to make it in a blender. Simply ground whole rolled oats in a blender until fine flour is formed. I usually blend 2 cups at a time, and then then measure out the correct amount called for in the recipe.

Sift. In a large bowl, sift together the sugar, oat flour, baking powder, salt, and spices.

Blend. Blend banana, eggs, cooked quinoa, milk, and vanilla in a blender until smooth. The batter will look like cake batter.

overhead image: making vegan ice cream in a blender

Combine. Gently mix the blended banana mixture into your dry ingredients, and then fold in nuts and chocolate chips.

Bake. Transfer batter to a lightly greased or parchment paper lined loaf pan, add sliced banana on top, and bake!

Thick slices of banana bread with chocolate chips on cutting board, a woman's hand removing one slice

How to Store

We love to make a double batch of this recipe and store one in the fridge or freezer for later!

Refrigerator: Once cooled, you can wrap your bread in aluminum foil or place it in an airtight container and keep it stored in the fridge for up to 1 week.
Freezer: For a longer-lasting option, wrap your bread tightly in aluminum foil or cling wrap, place it in a large resealable bag, and keep it frozen for up to 3 months. Or wrap individual slices in cling wrap, and then place in a large resealable bag. Thaw it in the fridge when you’re ready to eat!

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