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Utterly Guilt-Free Banana Bread

This was one of the very first attempts to make a healthy, gluten-free, sugar free dessert. I had no idea what I had stumbled upon when I first made this completely guilt-free and nutritious vegan, sugar free, gluten free, GEM! I use quinoa flour, coconut oil and coconut sugar. I originally made this Banana Bread with egg and butter, because I am strong believer that butter is an essential cooking ingredient, and I love eggs, and was quite happy with the results.

Quinoa has been a long time favorite grain of mine, and the flour is fluffy and flavorful to bake with. Quinoa, by the way, contains eight grams of protein, is rich in vitamins, minerals, antioxidants and phytonutrients. Coconut, meantime, is highly nutritious and adds a buttery consitancy without any guilt. I found Coconut sugar (naturally low on the Glycemic Index (GI), improving glucose and lipid levels in people with both type 1 and type 2 diabetes) and I was a happy camper. This recipe can be made 100% better vegan too! I know it sounds strange and hard to believe, but seriously, this Banana Bread is the best I’ve ever tasted. Healthy, every once and awhile, can actually taste better!

4-5 ripe bananas

1 “egg” replacer or 1 egg

3/4 cup quinoa flour

3/4 cup almond flour

1/2- cup coconut sugar (use anywhere between ¼- ¾ cup sugar to taste)

1 tsp baking soda

1 tsp aluminum free baking powder

1/4 tsp sea salt

1/4 tsp. cinnamon

3 T. chia seeds

1/4-cup Refined Organic Coconut Oil

Optional: grain sweetened chocolate chips and nuts (almond, walnut or pecan pieces)

Mix coconut sugar, coconut oil and egg replacer (or 1 egg) together. Then add quinoa and almond flour to wet ingredients and mix well (it will seem clumpy and dry) Add the rest of the ingredients and mix with an electric mixer.

Grease a 9×5 inch loaf pan with coconut oil and sprinkle with almond meal to prevent banana bread from sticking. Bake at 350 degree for 45 minutes.

I use Ener-G Egg Replacer, Ancient Harvest Brand Organic Quinoa Flour (it is just ground quinoa!), Bob’s Red Mill Almond Flour, and Spectrum Refined Organic Coconut Oil.

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