Quinoa and Green Banana Flour Bread is delicious and healthy way to treat yourself without any guilt. This amazing gluten free bread is made with quinoa flour and dried apricots.
Green Banana Flour Bread equals Resistant Starch
I made this green banana flour bread because I wanted to incorporate various forms of resistant starch into my diet in order to diversify the intestinal bacteria flora that is a cornerstone of healthy body. I already eat various gluten free breads on the regular basis, especially this quinoa bread, but wanted to diversify even further.
And as a result I’ve been having 2 slices of this green banana flour bread each morning with my eggs and my super tasty gluten free chocolate chip cookies made with almond flour. I just love it!
Our modern Western diet is very limited in resistant starches and fiber-as a matter of fact westerners get a lot less fiber and starch in their diets than those in the developing countries. We tend to be eating high protein diets that in the long run will only create more work for the gut.
It’s very important to feed beneficial bacteria residing in our guts with prebiotics and resistant starch (green bananas, lentils, potato starch and green banana flour). This will create the right environment in the gut (small intestine in particular) which is inhospitable to unwanted bacteria. This right environment, in turn, will lower excessive fermentation and inflammation in the small intestine and upper digestive tract and as a result improve our digestive health!
All are great reasons to make this green banana flour bread. According to Dr. Axe it’s one of the top foods for your gut as you can see in this article.
Variations of green banana bread
- Add dried figs instead of dried apricots in the same proporotion
- Add 1/2 cup chopped walnuts
- Increase the proportion of banana flour to 1 cup instead of 1/2 cup to up the resistant starch amount
Tips on making green banana bread
- Make sure that you batter is not too thick – it should easily slide off the spoon into the loaf container, in other words, you shouldn’t be shoving it there with great difficulty – it should easily flow off your spoon.
- Start checking at 40 minutes by placing a toothpick in the middle of the bread. Do not go over 55 minutes of baking time.
- Do not add less sugar than what the recipe calls for – doing so will result in less cohesive green banana flour loaf. you need that sugar for the right molecular structure of this green banana flour bread.
To make it egg free
To make it egg free, use chia seeds instead of eggs. When I made it with chia seeds I added 1/3 cup chia seeds + 1 cup water. I then reduced quinoa flour about from 1.5 cups to 1 cup and did not use orange juice.
Do not tinker with sugar
Many baking disasters can be traced to one little mistake: tinkering with sugar. Using less (or more) sugar than a recipe calls for (or even substituting honey for table sugar) can really affect your results.
This union of sugar and liquids affects the texture of baked goods in two important ways. It keeps baked goods soft and moist. The bond between sugar and liquids allows sugar to lock in moisture and creates tenderness.
What is green banana flour
- Banana flour is not your typical flour.
- The flour is beige-gray in color.
- It doesn’t smell like banana, but it does have a bit of a banana flavor.
- It’s very powdery and will disperse everywhere, so be careful when opening the container and measuring it out for use.
- It blends well into smoothies — add a bit of extra liquid to avoid too much thickness.
- Use 3/4 cup banana flour for every cup of wheat flour in a recipe.
What does the green banana flour batter look like?
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Green Banana Flour Bread is delicious and healthy way to treat yourself without any guilt. This amazing gluten free bread is made with quinoa flour and dried apricots.
- 1 cup dried apricots (5 oz.)
- 1/3 cup vegetable oil
- 2 eggs
- 2/3 cup dark brown sugar
- 1/3 cup orange juice
- 1 tsp lemon juice (fresh)
- 1 tsp lemon zest
- 1/4 cup water (from softening apricots)
- 1 1/2 cups quinoa flour
- 1/2 cup green banana flour
- 1 1/2 tsp baking soda
Preheat the oven to 350 F.
Prepare 8 1/5 x 4 1/5 inch loaf pan and line it with parchment paper.
Place the dried apricots and 1/2 cup water na sauce pan. Bing to a boil, reduce heat and simmer, covered for 5 minutes, or until the apricots are tender. Reserve 1/4 cup of apricot liquid and cool apricots and chop coarsely. Set aside.
Wet ingredients In a large bowl, beat together oil, eggs, dark brown sugar, orange juice, lemon juice, lemon zest and apricot liquid. Set aside.
Dry ingredients Add quinoa and green banana flours, baking soda together in a bowl. Mix.
Add dry ingredients to the bowl with the wet ingredients and mix well. Add apricots and mix into the batter.
Spoon the mixture into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.