Gluten Free Cranberry Quinoa Banana Bread Recipe
Servings: 1 loaf
Calories: 2049kcal
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: 2049kcal | Carbohydrates: 199g | Protein: 65g | Fat: 120g | Saturated Fat: 13g | Cholesterol: 491mg | Sodium: 1685mg | Potassium: 755mg | Fiber: 36g | Sugar: 86g | Vitamin A: 785IU | Vitamin C: 18.6mg | Calcium: 505mg | Iron: 12.5mg