I adapted this recipe to make it gluten free. If you want to make a gluten version, replace flours with one cup whole wheat flour. Do not use all quinoa flour, it will be very bitter! You can also bake batter in a muffin pan. Recipe will make approximately 12 muffins.
Ingredients
- 1/2 cup quinoa flour
- 1/2 cup gluten-free flour blend (use your own, or purchase a pre-mixed, all-purpose version)
- 1/4 tsp xanthan gum (omit if your flour blend already contains xanthan or guar gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)
- 1/2 cup honey (or sweetener of your choice)
- 2 medium (ripe) bananas, mashed (my kids don’t like chunks so I purée)
- 1/3 cup unsweetened peanut butter (crunchy or regular is fine)
- 1/4 cup plain or vanilla yogurt (I use Greek yogurt)
- 1 large egg (can use egg replacer if desired)
- 2 T canola oil
- 1 tsp vanilla
- 1/2 cup miniature chocolate chips (According to my girls, these are not an optional ingredient, but leave out if you wish.)
Directions
Preheat oven to 350 degrees. Spray a standard-size loaf pan with non-stick cooking spray. In a large bowl, whisk or sift together flours, xanthan gum (if using), baking powder, soda and salt. In a separate bowl, combine bananas, honey, peanut butter, yogurt, egg, oil and vanilla. Add liquid ingredients to flour mixture. Stir until well-combined, but do not over mix. Fold in chocolate chips. Pour batter into loaf pan, place in oven and bake for 40-50 minutes (baking times will vary according to oven temperature), or until toothpick inserted in center comes out with only a few moist crumbs. Cool on baking rack for 15 minutes before removing from pan. Let bread cool completely before slicing and serving. Store leftovers tightly wrapped.
A Colorado native and mom of two girls, Mary from Fruita lives a gluten-free lifestyle and also blogs about her active life every Tuesday on Fruita Moms.
