Gluten Free Cranberry Quinoa Banana Bread Recipe
Updated Feb 15, 2021, Published Nov 01, 2017
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Need something to serve to your overnight guests this holiday season? This sweet treat is perfect for a crowd and packs in more nutrition than your average loaf of bread.
Gluten Free Cranberry Quinoa Banana Bread Recipe
Ingredients
- 1½ cups blanched almond flour
- ½ cup quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoons coconut flour
- 1 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- 3 large eggs
- ½ cup mashed banana
- 1 tablespoon olive oil, or oil of choice
- 2 tablespoons honey, or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- ⅔ cup fresh cranberries
- 1 tablespoon turbinado sugar, to garnish (optional)
Instructions
- Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and set aside.
- Put the dry ingredients in a bowl and whisk to combine. Add eggs, banana, oil, honey, and vinegar and beat until smooth. Fold in the cranberries.
- Transfer the batter to the prepared pan, sprinkle with turbinado sugar and bake on the center rack for 40-45 minutes, until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Nutrition
Calories: 2049kcalCarbohydrates: 199gProtein: 65gFat: 120gSaturated Fat: 13gCholesterol: 491mgSodium: 1685mgPotassium: 755mgFiber: 36gSugar: 86gVitamin A: 785IUVitamin C: 18.6mgCalcium: 505mgIron: 12.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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