Whole Grain Gluten Free Banana bread made with quinoa! A great way to use up leftover quinoa is to combine it with oat flour in this healthy gluten free banana bread. Naturally high in plant based protein, iron, and it’s dairy free! Freezer friendly and kid friendly of course.
We don’t waste much in this house. In fact, I grew up with that mentality so it’s engraved in me. And I’m pretty sure that it’s my God-given gift to be resourceful with food. I don’t mind that gift. It makes me think creatively, you know? Thou shall not throw away food. Freeze it, re-use it, blend it, make a kitchen sink, a frittata, or give it to the dog (last resort, haha).
That being said, today’s gluten free banana bread recipe is all about being utilizing leftovers in your fridge or pantry.
Also, just letting you know this banana bread recipe was originally published in 2015. I retested the recipe, rephotographed, updated content and URL. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
How To Make Gluten Free Banana Bread with Simple Pantry Staples (no flour needed).
I might be pushing my limits here, but that statement above is 99% justifiable. Whole grain banana bread without flour? How is that even possible. Well, it is but it isn’t. You’ll get what I mean in a minute.
You see, lately I’ve been cooking up gluten free grains in bulk. Hence the millet post and gluten free grains series. It definitely helps to have these wholesome grain precooked for quick meals and breakfast. Today is no different.
Yep, I’m taking it whole grains to a “whole” new level by using cooked quinoa and rolled oats to make gluten free banana bread. You don’t need to buy quinoa flour or oat flour with this recipe, all you need is cooked quinoa and rolled oats; two ingredients you might already have in your pantry, plus other banana bread ingredient staples.
Ingredients for gluten free banana bread
- 3 bananas
- Eggs or flax egg
- Non dairy milk
- Coconut sugar or raw sugar
- Oats/Quinoa (cooked quinoa)
- Nut butter
- OPTIONAL (Oh but you must!) Vegan or Dark Chocolate chips!
The trick is to make sure that you have complementary components to making quinoa into a batter. As I mentioned above, I try to be pretty resourceful, so all you need for this recipe are the ingredients above plus your typical pantry staples like salt, baking powder, etc. Oh and let’s not forget your favorite mix-in. CHOCOLATE CHIPS for the WIN. Dairy free of course. 😉
How to make Gluten Free Banana Bread with a blender!
Alright, we have are ingredients. We’ve cooked the quinoa, what’s next?
First, if you are not using oat flour or tapioca flour, you will need to make it… in a blender. To make oat flour simple ground whole rolled oats in a blender until fine flour is formed. I usually blend 3 c-4 cups, 2 cups at a time. Then use the oat flour measured in the recipe. Make sense?
Once you have your oat flour made, place it in a large bowl. Sift together your dry ingredients (sugar, oat flour, baking powder, salt, spices).
Next, place your banana, eggs, cooked quinoa, milk, and vanilla in a blender until smooth. The batter will look like cake batter, really!
Mix the banana/egg/quinoa batter with the dry ingredients and fold in your mix ins. Nuts, chocolate, etc.!
Pour the batter into a lined or greased baking loaf pan and add sliced banana on top. The Bake! You won’t believe your eyes! QUINOA in banana bread. UNREAL!
When the gluten free banana bread is baking, ponder life’s purpose. Just kidding. Actually, do ponder, but ponder about QUINOA!
Is Quinoa Gluten Free? Is it a Whole Grain?
One of my favorite foods to make in bulk is quinoa. Quinoa is actually a pseudo-grain. Yep, a pseudo-grain. Remember you talking about how buckwheat is a pseudo-grain in this post? Basically, quinoa (pseudo-grain) is not necessarily a grain but grown and prepared like one . I know, I know, sounds confusing. But this seed itself grows from the plant goosefoot species, which also contains like vegetables such as beets and spinach . Yeah, sounds funny and confusing.
That being said, I think 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” with the break down certain enzymes, or quinoa can be cooked right away and enjoyed as a hearty higher protein meal/side dish.. In fact, it’s 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. But today we’re focusing on how to use cooked quinoa as a flour.
Don’t worry, we’ll have a whole series about quinoa coming up! Plus a video, so stay tuned for QUINOA 101.
Now let’s stop the quinoa thinking jump to the actual recipe!
So you see, no ingredients are wasted! A quality high-protein, naturally sweetened, super moist, healthy gluten free banana bread. Sorry, I got a little carried away with the description, but as Amanda would say, this bread is on “fleek!” 😉
Well, are you convinced on this bread? I think you should try it just in case, then report back, mmm K? Besides, you’ll save money by making things in bulk and not wasting. Just sayin…
Do you make your own version of gluten banana bread? Do share!
MORE HEALTHY YEAST-FREE BREAD RECIPES HERE!
This recipe is part of our Healthy Yeast-free Bread Recipes collection. Check it out!