Using quinoa flour instead of traditional wheat flour in this gooey, flavorful quinoa flour banana bread gives your body a boost of complete plant-based protein, magnesium and iron.  

Quinoa Flour Banana Bread

Hello and happy Monday!

If you are just here for the recipe, skip to the bottom!

I was fortunate enough to have a long weekend thanks to a visit from Mom and Brian having an extra day off.

Our weekend was filled with shopping around local boutiques and antique stores, eating delicious food at restaurants within walking distance of our house, yoga with the Indianapolis Symphony, hiking in Brown County, and completing housework to continue making our house our home.

Napolese Pizza Indianapolis

Indianapolis Yoga

Bar One Fourteen Indianapolis

Indiana Hiking

If you are in the Meridian Kessler area and are looking for a fun place to grab a tasty cocktail and an appetizer, we highly recommend Bar One Fourteen.  It’s right next door to Napolese and just opened this past Friday.  Inside, it’s very dark and has an intimate, speak easy feel (only about 14 seats!).  The cocktails are flavorful and strong, and you MUST try the crudite.

Our hike in Brown County was surprisingly better than expected.  We were lucky enough to complete some pretty fantastic hikes in Colorado, and without mountains it will be hard to compare anything we do in Indiana to those hikes.  That being said, Brown County was very hilly, full of forest, and little creeks of water. We can’t wait to see how pretty things get when the leaves come out!

Let’s talk about this quinoa flour banana bread!

Quinoa Flour Banana Bread

A couple of weeks ago, my friend introduced me to quinoa flour and quinoa flakes.  I had experimented with quinoa flour a bit in the past, but I had never tried quinoa flakes.

Both are high in plant-based protein containing all nine essential amino acids and they are great sources of magnesium, fiber, and iron.  Quinoa flour and quinoa flakes are both low in FODMAPs, so I was very onboard with trying this new-to-me food!

Quinoa Flour Banana Bread

I opted to make banana bread because 1) we had brown bananas on the counter 2) My mom was coming to visit and banana bread is always something delicious and fun to share with guests and 3) Brian likes having something sweet like banana bread or muffins in his lunch for a mid morning snack.

This bread was a total win!

Not only is it nutritious, but the flavor and texture are spot on!  (The added chocolate chips probably help in that department!).

If you are interested in trying this bread and quinoa flour/flakes out, you can typically find them in the bulk section of health food stores like Fresh Thyme, or online.  For me, quinoa flakes can be a bit harder to find – so I recommend calling ahead to make sure your store has them.

Quinoa Flour Banana Bread

If you are looking to make substitutions, I have not tested the following suggestions but I think they should work:

  • You could sub another nut butter for peanut butter (you can’t really taste the peanut butter, it’s added more for texture).
  • You could use regular milk for the almond milk, or another nut milk.
  • The flax meal is added for a boost of healthy omega 3 fatty acids.  If you want to try chia seeds or even chia meal that may work.
  • You could try subbing agave or honey for the maple syrup.
  • To make this vegan, try using a flax egg instead of a traditional egg.

Let me know what substitutions you make!

Quinoa Flour Banana Bread for a satisfying and nutrient-dense treat! Share on X

If you give this recipe a try, tag me on Instagram @trebleinthekchn or #trebleinthekitchen so I can see your delicious banana bread!

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Quinoa Flour Banana Bread

Quinoa Flour Banana Bread

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5 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 38 mins
  • Yield: 14 slices 1x


Using quinoa flour instead of traditional wheat flour in this gooey, flavorful quinoa flour banana bread gives your body a boost of complete plant-based protein, magnesium and iron.


  • 1 1/2 cups quinoa flour
  • 1/2 cup quinoa flakes
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3 ripe bananas, mashed
  • 2/3 cup peanut butter (or other natural nut butter)
  • 1/2 cup almond milk
  • 1 Tbsp flax meal
  • 2 Tbsp maple syrup
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 cup chocolate chips or chopped pecans


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a loaf pan with parchment paper or spritz with coconut oil cooking spray.
  3. In a large bowl, combine the dry ingredients (quinoa flour, flakes, baking soda, and cinnamon).
  4. In the bowl of a mixer or a bowl that you can use a hand mixer with, combine the mashed bananas, peanut butter, almond milk, flax meal, maple syrup, egg, and vanilla.
  5. Slowly add the dry mixer to the wet and mix until just combined with the mixer.
  6. Add the chocolate chips or pecans in by hand reserving a few for the top if you want.
  7. Pour the batter into the prepared loaf pan.
  8. Bake at 400 degrees for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before serving.


*Choose dairy free, gluten free chocolate chips such as Enjoy Life Foods.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Prep Time: 10 mins
  • Cook Time: 28 mins
  • Category: breakfast, quick bread, bread, gluten free, dairy free, low FODMAP


  • Serving Size: 1/14th
  • Calories: 203
  • Sugar: 10 g
  • Sodium: 13 mg
  • Fat: 9 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 13 mg

Quinoa Flour Banana Bread low fodmap, gluten free, dairy free

Questions of the Day:

  • Share some fun things you did this weekend!
  • What fun new ingredient or recipe have you tried lately? I’m always looking for ideas!

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  1. Hi! you have some beautiful dogs there!
    Your quinoa banana bread looks so good… I’m guessing the loaf pan is the typical size? I’m thinking about baking this but halving the recipe, would a mini loaf pan work alright?

    • Hi Jean! Thanks so much! This was made in a typical size loaf pan, but if you want to make it in a mini loaf pan you would need to shorten the baking time. I have not made it this way before, but I would start with about 15 minutes and check it at that point to see if a toothpick inserted comes out clean and add additional time as needed. I hope it turns out for you!

    • Hi Lili, I am not sure how the bread will turn out if you omit the almond milk. I am worried the batter will be too dry. You can most likely sub any kind of milk you prefer (cow’s milk, coconut milk, pea milk, soy milk, etc) but I have only tested this recipe with unsweetened almond milk. Thanks so much for asking!

  2. Just had a chance to make this yummy bread! I chose to use almond flour instead of quinoa flour and they are divine! I will be making these again very soon!

  3. This looks delicious! I haven’t experimented with quinoa flour yet, but now you have me curious. Also that cocktail looks amazing!

    • Thanks, Kelly! I was a bit unsure at first but this recipe totally turned out 🙂 Let me know if you give it a try!

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