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Almond and quinoa banana bread

During this Covid-19 lockdown I keep finding ingredients in my pantry I don’t even remember buying! One of them is quinoa flour. I had some ripe bananas too that needed to be used up asap, so I decided to make this gluten-free, dairy-free  almond and quinoa banana bread. It was interesting - but next time I’ll leave out the eggs so it will be vegan too. It’s not very sweet, so if you have a sweet tooth, add some brown sugar or more honey/maple syrup to the batter. It’s lovely with mid-morning coffee or afternoon tea!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup ground almond
  • ½ cup quinoa flour
  • 2 Tbsp ground flaxseed
  • 1 Tbsp coconut flour
  • 1 Tbsp arrowroot powder
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • 3 eggs beaten
  • 2 bananas mashed
  • 1 tsp vanilla essence
  • 1 Tbsp vegetable oil
  • 3 Tbsp honey or maple syrup
  • 1 Tbsp apple cider vinegar
  • ½ cup chopped good quality chocolate (70%) ( optional)

Method
 

  1. Preheat the oven to 170°C. Line a loaf pan with parchment paper.
  2. Mix the dry ingredients in a bowl then add the eggs, banana, oil, syrup and vinegar. Combine until you get a smooth batter. Fold in chocolate chips.
  3. Transfer the batter to the loaf tin, spreading it out evenly.
  4. Bake in the middle of the oven for approx.45 minutes until golden brown and an inserted skewer comes out clean. You might need to cover it with foil, if it browns too quickly.
  5. Cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  6. Store it in a tin to keep it moist.