Cranberry Banana Quinoa Bread

Cranberry Banana Quinoa Bread

Serves 9
This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu. You may also like to try our Cranberry Banana Oat Bread.
  • 3/4 cup quinoa flakes
  • 1/2 cup garbanzo bean flour
  • 1/3 cup potato starch
  • 1/3 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon xanthan gum
  • 1 1/4 cup ripe mashed banana pulp (about 3 bananas)
  • 2 large eggs
  • 1/3 cup non-hydrogenated, non-dairy margarine, melted and cooled or canola oil
  • 1/2 cup sugar
  • 1/2 cup dried cranberries
  • 1/4 teaspoon freshly squeezed lemon juice
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Preheat the oven to 350°F. Lightly grease an 9x5-inch loaf pan with a small amount of margarine.

Combine quinoa flakes, bean flour, potato starch, tapioca flour, baking powder, salt and xanthan gum in a large bowl. Mix together with a whisk and set aside. Whisk together mashed bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.

Pour batter into the prepared loaf pan and bake until lightly browned, about 40 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.
Nutritional Info: 
Per Serving: 280 calories (90 from fat), 10g total fat, 1g saturated fat, 45mg cholesterol, 260mg sodium, 44g carbohydrates, (3 g dietary fiber, 20g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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