Yesterday I was in the mood for some banana bread, but only if I could get more protein in it. Usually I have to make a new bread recipe at least twice (usually more) before it works. Amazingly, this one was a hit on the first try. Full of eggs, quinoa flakes, and almonds, this bread is high in protein. Plus, it tastes really good =) My family doesn’t like the taste of quinoa flour, but we love quinoa flakes. They’re much milder. The quinoa flakes and the almond butter give this banana bread a great nutty flavor. I think you will love it.
Nutty Gluten Free Banana Bread
Add to bowl:
2 mashed bananas
6 eggs
1/2 cup almond butter
1/4 tsp vanilla liquid stevia
1/2 cup coconut sugar (which is low glycemic index)
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp sea salt
Blend.
Add:
1.5 tsp baking soda
1 tsp baking powder
1 cup quinoa flakes
1/4 cup coconut flour, sifted
1/2 cup lightly toasted diced almonds
2 tbsp coconut oil, liquified
Blend.
Pour into 8.5 x 4.5 x 2.5 bread loaf pan, lined with unbleached parchment paper and greased. Bake at 350 degrees for 45 to 50 minutes.
♥, Kelly
Bobbie says
Kelly-
Can I use oats instead of Quinoa flakes? Thanks for all your great tips and recipes!
Angie van der Leek says
Kelly! I can’t believe I have JUST found your site! I found you through ELana, and I just ordered chocolate reaspberry and vanilla creme stevia. I can’t wait to start making some of these yummy GF Sf CF recipes. You are a blessing! I was just diagnosed last year at the age of 46 with celiac and a host of other food allergies. I have recently begun the daunting task of trying tom eliminate refined sugar, cane , beet etc. I have started using coconut crystals for sweetening and using stevia in my smoothies etc… Thank you, thank you, thank you!
JacquieK says
I don’t mean to ask an ignorant question, put here goes: do you grease the pan or the parchment paper? I’ve only been gluten free a few months and not always sure about new things.Thanks for your help. I really have liked a lot of the recipes on your site. Keep up the great work!
Meagan says
YUM.
Kelly says
Bobbie, I would think certified GF oat would work, but I can’t be sure.
Angie, Thank you so much. Big hugs 🙂
Jacquie, I grease the pan anywhere the parchment doesn’t touch. I line the two long sides and the bottom with one long piece of parchment (down one side and back up the other side), so the short sides are bare, and I grease the bare sides 🙂
Meagan =)
gfe--gluten free easily says
Gorgeous photo, Kelly! I look forward to trying this one. I love using quinoa flakes in recipes. I think the combination of proteins in this bread would be especially good. 🙂 It seems that I have more first-time successes with baking new recipes when I pack in the proteins and flours. Not sure why, but it seems to work. 😉
xo,
Shirley
melissa says
Do you think I could use egg replacer in this also? I’m afraid there are to many eggs for it to work. Maybe some chia eggs? Thanks!
Melissa
Anonymous says
Hi!
Bobbie, I would definitely use Quick Oats because Quinoa flakes are MUCH thinner than regular oats.
Thank you Kelly for a wonderful recipe. We’ve got the bananas and are ready to dive in!
So glad that this pregnancy is going well for you.
Take care,
Barbara
SarieF says
I made a gluten-free turkey meatloaf with quinoa flakes today!
I think I’ll try this one tomorrow! I’m loving the quinoa flakes!
Ali says
Wow, bread looks fantastic Kelly! Yum! 🙂
Jane Kaylor says
Thanks for the recipe!!! Love it
btw, bird nest is made up of about 58% soluable proteins…the highest amoung all food and even synetic protein powders
it greatly increase tissue regeneration
sources taken from the internet
http://en.wikipedia.org/wiki/Bird_nest_soup
http://hongkong-bird-nest.50webs.com/index_e.htm
http://www.euyansang.com/
Beth says
Thanks for this recipe, I cannot wait to try it! I’m allergic to Quinoa, is there another alternative?
Kaluz says
Hi Kelly! This recipe sounds so good. I’ve never used quinoa flakes, but I’ll definitely try it. 🙂
Jessica says
Just took the bread out of the oven, and tomorrow I will use the rest of my frozen, ripe bananas to make another loaf. So yummy – my daughter will be less bummed about returning to school after spring-break with this banana bread in her tummy! Thanks!
Anonymous says
Is coconut sugar still sugar or not really?
Kelly says
Thanks guys!
Coconut sugar *is* sugar, but it isn’t “refined” in the way that white sugar and even cane sugar is refined. So it hasn’t been depleted of nutritional value. Read about it here: Coconut Sugar Info
brooke says
Must go buy quinoa flakes now to make this bread. That looks fabulous, and anyway I can get extra protein into use is a bonus.
Tasty Eats At Home says
I am a huge fan of banana bread – your version looks scrumptious!
Jessica says
what is the difference between quinoa flakes and flour? I can only find flour locally…
tstanley2 says
Is coconut sugar the same thing as palm sugar??
Kelly says
Jessica, Quinoa flakes are like quick cooking oats, and they taste much milder than quinoa flour.
Tstanley2, They are similar. Different trees I believe.
Anonymous says
I made this twice this week! Very good!! Thanks so much for your recipes!!
AnnieD says
I am making this for the second time! Kelly, thank you so much for sharing your BRILLIANT recipes!! You’re amazing!! 🙂 Happy Independence Day!
Cheers,
Annie
Chef Rachel says
RE: # OF EGGS IN RECIPE
Melissa asked about using an egg replacer. Coconut flour recipes require more eggs to give loft to the super fibrous flour. Usually you will need 2-3x as many eggs and often more leavening than with other flours.
If you use egg replacer, you’d need to use 2-4x as much as the package calls for when baking with coconut flour and it still will not rise as much. Egg replacer doesn’t have the same volume as eggs.
I made this recipe as directed and found it wasn’t sweet enough and seemed very dry. I made it again with honey and found it more moist. I plan to try it with more banana as wel as the banana flavor was so faint. 1 medium banana = about 1/3 cup mashed. I want to try this with 1 cup of banana next time.
Cookies for Kate says
Hello Kelly!
I made this last night – big fan right here 🙂
http://cookiesforkate.blogspot.com/2012/01/banana-bread-coconut-flour-and-almond.html
Looking forward to trying more of your recipes and sharing them with everyone I know!
All the best,
Cheryl
Kathy says
Just made a triple batch (I did add ground flax seed and chocoate chips). The family gives it a big ‘thumbs up’! Thanks 🙂