Recipes: Gluten-Free Banana Bread (with Chocolate Chip and Walnuts)

It would have been so painful not to eat bread but thank goodness, I am neither a bread-eater nor a big fan of it however my poor husband is (or was). ๐Ÿ˜€ Anyway, there were 3 super overripe bananas in the trunk of my car from our recent trip and I promised JZ that I will make banana bread from them once we get back to Minneapolis.

The recipe from our bread machine calls for wheat flour and buttermilk — both didn’t appeal to me due to my allergy to the former and the fat content of the latter. I decided to improvise and try quinoa flour and use light sour cream and fat free milk instead. I made some other changes too hence now I call this recipe my own. :p

The result was fantastic — it is so moist and delicious hence I am sharing it here.

Ingredients (produces 2 lb. banana bread)

1/6 cup of organic non-fat milk

1/6 cup of light sour cream

1/3 cup of butter or margarine (I use organic butter because I trust the cows more than the food chemists)

3 organic eggs (room temperature)

1 1/2 teaspoon of pure vanilla extract

3 bananas (mashed) — should equate to about 1 1/2 cups

1 tsp. salt

2/3 sugar (or lesser if you prefer it less sweet)

2 2/3 cups of quinoa flour (or any gluten-free flour you can find in your local store)

1 tsp. baking powder

1 1/2 tsp. baking soda

1/2 cup walnuts (optional — added this for additional nutrients)

1/4 cup semi-sweet chocolate (optional — just added this for JZ)


1. Mix/combine all the wet ingredients on a mixer or in a big bowl. Make sure that you mix this well.

2. Add all the dry ingredients into the wet ingredients. Don’t overmix them.

3. Mix in the walnuts and then top it with the chocolate chips (optional step)

Using conventional oven:

1. Preheat the oven to 350 degrees (F)

2. Grease bread pan to prevent the bread from sticking.

3. Pour the batter into the pan.

4. Bake for an hour or until the toothpick comes out clean.

Using breadmaker

1. Since most (if not all) breadmaker has it’s own pan, you can do the first 3 steps above using the breadmaker pan.

2. Follow your breadmaker’s instruction in making quick bread. Again please do note that the recipe above is for a 2 lb. bread.

3. Press start and let the breadmaker do it’s magic. ๐Ÿ™‚ (I stopped the machine at 1:45:00 since the side of the bread is already getting too brown).

Once done, cool it for a few minutes before removing from pan and then cool on a wire rack. Slice a piece or two and ENJOY! ๐Ÿ™‚


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