This banana bread is so moist, light and fluffy, you won’t know that you aren’t eating the traditional kind made with wheat flour. I made this one with half quinoa flour and the other half tapioca flour. I did use refined sugar in this recipe because i wasn’t sure how it would come out if i were to substitute it with a natural sweetener like honey or agave. We don’t consume much refined sugar in our house nor do I encourage it but once in a while a little sugar is ok. I am going to try it again with honey or agave and see how that comes out. I’ll report back at a later date 😍
What you’ll need:
3 very ripe bananas
1 cup of Quinoa Flour
1 cup Tapiica Flour
I 1/2 cups of granulated sugar
2 1/2 teaspoons of Baking Powder
1/2 cup oil (I used olive oil and grape seed oil mixed. You can use any kind of oil.
Juice of 1 whole lemon
Preheat over to 350 degrees. Butter or grease ramekins. I like to make these little individual dinner sized loafs. You can use a muffin pan or a one loaf pan if you would like. Add all of the ingredients into a mixing bowl. Mix for about 3 minutes on high speed. Transfer the batter into choosen pan or pans. Bake for 25-30 minute depending on pan size or until golden brown on top and a knife can be inserted and come out clean. Let cool and serve with Irish butter.