Quinoa Banana Bread Trial: Gluten-free, Dairy-free, Nut-free

I had a couple bananas going brown on the counter, so after searching through my pins on pinterest, I decided it was time to make a Quinoa Banana Bread from Living Without.

The Changes

This recipe is already Joseph-safe. Since I don’t keep quinoa flour in my pantry, I substituted that for the brown rice flour mix I had, and added some xanthan gum. And I added chocolate chips because I like chocolate chips in my banana bread.

The Method

First I read the recipe, and then read it again to make sure I wasn’t misreading things. Only 5/8 cup of flour didn’t seem like enough. And 2 teaspoons of baking soda seemed like overkill. I decided to give Living Without the benefit of the doubt though, and followed the recipe. Mix the wet and dry ingredients separately.

Combine and add the chocolate chips.

Pour batter into a greased 9″ x 5″ pan.

Bake at 400 degrees F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let cool and serve. Try not to complain too much that it looks nothing like the picture on Living Without.

Quinoa Banana Bread

Adapted from Living Without

Gluten-free, Dairy-free, Nut-free

Ingredients

• 1/2 cup + 2 Tablespoons brown rice flour blend
• 1/3 cup quinoa flakes
• 1/4 teaspoon xanthan gum
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ripe bananas
• 2 eggs
• 2 Tablespoons honey
• 1/3 cup Enjoy Life Chocolate Chips

In a large bowl, combine flour blend, quinoa flakes, xanthan gum, baking soda, baking powder, and salt. In another bowl, mash the bananas. Beat in eggs and honey. Add the banana/egg mixture to the dry ingredients and stir until combined. Stir in chocolate chips.

Pour batter into a greased 9″ x 5″ pan. Bake at 400 degrees F for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Makes 1 loaf

What I Thought

I should have followed my instincts on reading the recipe. There was not enough flour to make enough batter for a good sized loaf. Also, the incredibly high amount of baking soda left the bread bitter. The chocolate chips only barely make it palatable. The only good thing about it is the texture. My son picked at the bread before discarding it. My husband didn’t care for it either, so most of this bread will probably end up in the trash. *sigh*