Chocolate Chip Banana Quinoa Bread

Recipe Adapted from The Allergy-Free Cook Bakes Bread

Course Snack

Cuisine Quinoa

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 2487kcal

Author Wendy Polisi

Ingredients

¾ cup sorghum flour
½ cup quinoa flour preferably toasted
¼ cup tapioca flour
1 ½ teaspoon xanthan gum
1 tablespoon flax seed meal
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
¾ cup mini chocolate chips I used non-dairy
1 ½ cups mashed very ripe bananas about 3 -4
½ cup maple syrup or agave nectar
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Oil an 8 ½ inch loaf pan.
In the bowl to your stand mixture, combine sorghum flour, quinoa flower, tapioca flour, xanthan gum, flax seed meal, baking soda, ground cinnamon and sea salt. Process until thoroughly mixed. Add the chocolate chips and mix on low until combined.
In a medium bowl, combine bananas, maple syrup, coconut oil, vanilla extract and vinegar. Stir until combined and smooth. Pour over the flour mixture and process on low until just combined.
Transfer the mixture to the prepared loaf pan and smooth on top, using a moist spoon if necessary. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicking.

Notes

Calories 197 per slice, Fat 6.4g, Carbohydrates 34.9g, Protein 2.7g, Cholesterol 0mg, Sodium 239mg, Fiber 2.3g, Sugars 16.3g
Note: I have not test this but since I know I will be asked: To make this with wheat flour use 1 cup wheat flour in place of the sorghum flour and tapioca flour. Skip the xanthan gum and cider vinegar.

Nutrition