Easy and gluten-free banana bread that is sweetened with just fruit. It’s oil-free, grain-free, refined sugar-free and nut-free (if you don’t decorate with hazelnuts like in the photo).
The basic recipe is for a rich cacao chocolate bread. If you want it sweeter then double the amount of raisins or add some liquid sweetener. I like my dark chocolate so just use half a cup of raisins. For non-dark chocolate lovers, you will want to add some more sweetness.
Overripe bananas that are almost too soft to eat are perfect for this recipe as they are super sweet, soft and fluffy. It’s the perfect recipe to use up bananas.
This base recipe is nut-free but I just love hazelnuts and chocolate so couldn’t resist sprinkling a few chopped on top. These are totally optional and can be replaced with seeds like sunflower seeds or coconut shreds if you prefer.
For only mild banana lovers you can replace the frosting with something like my chocolate avocado frosting then the banana bread will only contain two bananas. Just about any of my frostings work well on this but I wanted to use a lighter low-fat frosting as many of the others contain nuts or coconut and I know some prefer a lighter topping.
It’s best to soak your quinoa overnight, but a 15 min soak is still fine if that’s all you’ve got the time for. This helps to make the seed more digestible and able to cook in the oven. Do not boil your quinoa for this recipe – it’s cooked in the oven so you can disregard the cooking instructions on the back of the packet.
The chia only needs a few mins to soak up the water so if you soak it first while adding everything else it will be ready to add as the final ingredient. I recommend grinding the chia seeds before soaking in a small blender or coffee grinder.
The icing is a bit on the soft runny side using just a banana and cacao powder. It does set more in the fridge overnight but if you want something more solid try mixing the banana with melted chocolate. Also if you have a sweet tooth add some liquid sweetener to the icing.
- 2 Bananas
- 1 cup / 180g Quinoa, soaked overnight
- ½ cup / 75g Raisins
- ½ cup / 50g Cocoa/Cacao powder
- ½ cup / 50g Desiccated coconut
- 1 tsp Vanilla
- 3 tbsp Chia seeds, soaked in 9 tbsp water
- pinch of Salt
- 1 cup Water
- 2 Bananas
- 2 tbsp Cocoa/Cacao powder
- 2 tbsp Nuts or seeds like Hazelnuts or Coconut
- Soak the quinoa the night before, then drain and rinse.
- Soak the chia while adding everything for the banana bread into a blender then add the chia last.
- Blend smooth all the ingredient for the banana bread and pour into a greaseproof paper-lined tin.
- Bake for an hour at 190C / 375F until a toothpick comes out mostly clean.
- Leave to cool and firm while you make the icing. It will firm up as it cools.
- Mash two bananas with 2 tbsp of cacao powder.
- Spread the icing on the cooled quinoa banana bread and top with chopped nuts or seed.
- Enjoy chocolate gluten free banana bread within 3 days and keep in the fridge.
Equipment: Blender, Oven, 8″ Baking dish and Greaseproof paper
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Amount Per ServingCalories 122 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 38mg Carbohydrates 19g Net Carbohydrates 0g Fiber 3g Sugar 10g Sugar Alcohols 0g Protein 3g