This Easy Gluten-Free Healthy Vegan Chocolate Banana Bread is made from quinoa and sweetened just with banana. Naturally gluten-free, vegan and It’s oil-free, grain-free, refined sugar-free and nut-free (if you don’t decorate with walnuts like in the photo) and bursting with nutrition. This healthy banana bread is low GI as all the fiber from the fruit remains and whole sprouted quinoa is used.
Now if you are someone who hates quinoa, or is trying to secretly make your kids/family/friends eat quinoa ( because it’s super healthy, right? ) This is a really tricky and yummy way of introducing quinoa in your diet without tasting it at all, or know it’s in there at all ( except you haha 😀 )
So you will still get all the goodness from the quinoa, but in a really delicious way, so it’s a win-win!
This basic recipe is for a rich cacao chocolate bread.
If you want it sweeter then double the number 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. So ideally, try to use as ripe bananas as possible!
This base recipe is nut-free but I just love nuts and chocolate so I 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.
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 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.
Cuts into 6 large bars or 10 small ones
PREP TIME 20 minutes COOK TIME 1 hour TOTAL TIME 1 hour 20 minutes
2 large Bananas (about 350g)
1 cup / 180g Quinoa, soaked in water for a few hours at least
½ cup / 75g Raisins
½ cup / 50g Cocoa/Cacao powder
3 tablespoons of Chia seeds, soaked in 9 tablespoons of water
½ cup / 50g Desiccated coconut
1 teaspoon of Vanilla
pinch of Salt
2 medium-sized Bananas
2 tablespoons of Cocoa/Cacao powder
Two tablespoons of nuts or seeds like Hazelnuts/ Walnuts or Coconut
1. Soak the quinoa for an hour or at least 10 mins, then drain and rinse. Soak the chia seeds in the 9 tablespoons of water too separately in a bowl for 5 minutes.
2. Add 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.
3. 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.
For the chocolate icing:
1. Mash two bananas with 2 tbsp of cacao powder as smooth as possible, beating out as many banana lumps as possible.
2. Spread the icing on the cooled quinoa banana bread and top with chopped nuts or seed.
Enjoy this Easy Gluten-Free Healthy Vegan Chocolate Banana Bread within 3 days and keep in the fridge.
NOTES: Equipment: Blender, Oven, 8″ Baking dish and Greaseproof paper