The Harbinger Online

Grass Fed: Quinoa Banana Bread

Stop what you’re doing immediately.


This is important.

Let’s start off by saying that I love banana bread. And considering that everyone and their grandmother has a “World Famous Banana Bread Recipe” that has been passed down through the generations, it seems like other people do too.


But this, my friend, is not your grandma’s banana bread.

It’s better.

Fighting words I know, but I’m going to go ahead and say this is the best banana bread I have ever eaten.


And considering the second pan is almost gone, (my family devoured the first loaf before I could photograph it) it looks like other people would agree too.

Don’t let the title fool you, this is not rabbit food.


Moist, flavorful and the perfect amount of sweetness; this recipe is everything banana bread should be without all the guilt.


This recipe may require some ingredients you don’t have laying around in your kitchen but trust me, the quick trip to Whole Foods is worth it.


1 & 1/2 cup quinoa flour

1 cup quinoa flakes (I only had 3/4 cup of quinoa flakes so I substituted 1/4 of oats and it turned out fine!)

1/3 cup walnuts or pecans, chopped

1 Tbsp. cinnamon

4 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

4 chia seed eggs (Mix 4 Tbsp. of chia seeds with 12 Tbsp. of water and let let for 10 mins)

4 very ripe bananas, mashed

1/2 cup almond milk

1/4 cup maple syrup

1/4 cup dairy free chocolate chips


1) Preheat oven to 375 degrees.

2) First, prepare your chia seed eggs and place them in the fridge to gel.

3) Then, in a large bowl, mix all of the dry ingredients together. In a separate bowl, mix mashed bananas, almond milk and maple syrup, then mix in gelled chia seed eggs.

4) Add wet ingredients to dry ingredients and stir until more or less uniform. Then stir in the chocolate chips.

5) Pour mixture into greased bread pan; place in oven for about 45 minutes. Fork check to test done-ness.


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