Description
A moist, gluten-free banana bread made with almond and quinoa flours, sweetened with maple syrup and loaded with chocolate chips.
Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 1/2 cup toasted quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla powder or extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup mashed banana
- 1 tablespoon olive oil or oil of choice
- 3 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- 1/4 cup chocolate chips + more to garnish
- 1 tablespoon turbinado sugar to garnish optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together almond flour, toasted quinoa flour, flaxseed meal, arrowroot powder, coconut sugar, vanilla powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then stir in mashed banana, olive oil, maple syrup, and apple cider vinegar.
- Combine the wet and dry ingredients, mixing until just incorporated.
- Fold in chocolate chips gently.
- Pour the batter into a greased loaf pan and smooth the top.
- Sprinkle turbinado sugar over the surface for garnish.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes before slicing and serving.
Notes
For extra moisture, you can add a splash of almond milk to the batter. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg