• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • What’s In The Pan?
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

menu icon
go to homepage
  • About Me
  • Holiday
  • Popular
  • Pasta
  • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Me
    • Holiday
    • Popular
    • Pasta
    • Chicken
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Banana Flour Bread

    Nov 25, 2018 · 29 Comments

    526 shares
    • Facebook106
    • Email
    Jump to Recipe - Print Recipe

    Banana Flour Bread is delicious and healthy way to treat yourself without any guilt. This amazing gluten free bread is made with quinoa flour, green banana flour and dried apricots. Hands down, the best banana bread without using actual bananas! This banana flour recipe is sweet, moist, and with plenty of banana flavor. It’s a classic comfort food that you can serve for breakfast or dessert.Banana Flour Bread with Turkish Apricots

    Green Banana Flour Bread equals Resistant Starch

    I made this wonderful banana flour bread because I wanted to incorporate various forms of resistant starch into my diet. Why? 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 eat 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 banana flour bread

    • Add dried figs instead of dried apricots in the same proportion.
    • Add ½ cup chopped walnuts.
    • Increase the proportion of banana flour to 1 cup instead of ½ cup to up the resistant starch amount.
    • Make it with chocolate chips. You can simply follow the recipe for gluten free chocolate chip bread.

    Tips on making banana flour 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.
    • Brown sugar is the best kind of sugar to use in this recipe. Please do not substitute with regular granulated sugar.
    • 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.

    Green Banana Flour Bread with Turkish Apricots

    To make it egg free

    To make it egg free, use chia seeds instead of eggs. When I made my banana flour bread with chia seeds I added ⅓ 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.

    Make sure to use dark brown sugar in this quinoa flour bread recipe as well. Why? Because dark brown sugar has molasses that will caramelize during baking and turn into more moisture as well.

    What is banana flour?

    • Banana flour is not your typical flour.
    • The flour is beige-gray in color.
    • Even though it doesn’t smell like banana, 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.
    • Banana flour blends well into smoothies. Simply add a bit of extra liquid to avoid too much thickness.
    • Use ¾ cup banana flour for every cup of wheat flour in a recipe.

    What does the banana flour batter look like?

    Green Banana Flour Bread with Turkish Apricots

    More gluten free bread recipes:

    Quinoa Bread with Sunflower and Pumpkin Seeds
    Red Quinoa and Chia Bread

    More gluten free cookie recipes:

    Quinoa Flour Chocolate Chip Cookies
    Almond Flour Chocolate Chip Cookies
    Buckwheat flour Double Chocolate Cookies
    Cranberry Almond Flour Cookies

    Green Banana Flour Bread
    Print Recipe
    4.8 from 5 votes

    Green Banana Flour Bread with Apricots

    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.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: green banana flour bread
    Servings: 10
    Author: Olya

    Ingredients

    • 1 cup dried apricots (5 oz.)
    • ⅓ cup vegetable oil
    • 2 eggs (large)
    • ⅔ cup dark brown sugar
    • ⅔ cup orange juice
    • 1 teaspoon lemon juice (fresh)
    • 1 ¼ cups quinoa flour
    • ½ cup green banana flour
    • 1 teaspoon baking soda
    • ½ teaspoon sea salt

    Instructions

    • Preheat the oven to 350 F.
    • Prepare 8 ⅕ x 4 ⅕ inch loaf pan and line it with parchment paper.
    • Chop your dried apricots coarsely. Set aside.
    • Wet ingredients: In a large bowl, beat together oil, eggs, dark brown sugar, orange juice, lemon juice. Set aside.
    • Dry ingredients: Add quinoa and green banana flours, baking soda and sea salt 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 40-50 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.
    Nutrition Facts
    Green Banana Flour Bread with Apricots
    Amount Per Serving
    Calories 231 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 6g38%
    Cholesterol 32mg11%
    Sodium 211mg9%
    Potassium 199mg6%
    Carbohydrates 34g11%
    Fiber 2g8%
    Sugar 21g23%
    Protein 4g8%
    Vitamin A 535IU11%
    Vitamin C 4.7mg6%
    Calcium 31mg3%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    « 10 Best Pasta Recipes
    Low Carb Greek Yogurt Chicken Recipe »

    Reader Interactions

    Comments

    1. Susie says

      July 14, 2020 at 1:22 am

      Hi,

      I am looking to make bread for a Breast Cancer Patient. Bread must be very low carb and low sugar.

      I am trying to cut down the carbs and sugar from your recipe. Can you substitute the following. If not what other items can you add? Other ingredients are ok.

      1) Instead of 1 1/4 cup of Quinoa flour can you use walnut flour with Green Banana flour? How much?
      2) Instead of baking soda can you use baking powder?
      3) instead of 1 cup dried apricots (5 oz.) Can you use Cashew nuts
      4) instead of 1/3 cup vegetable oil can you use avocado oil or unsweetened apple sauce? How about butter? How much from each ingredients.
      5) Can you make it without 2/3 cup dark brown sugar and 2/3 cup orange juice?

      Thanks

      Reply
      • Olya says

        July 25, 2020 at 6:34 pm

        Walnut flour won’t work, it will be too crumbly. Baking powder will be fine as well as cashew nuts. Avocado oil or butter would work. If you remove sugar and orange juice, but add apple sauce – should work.

        Reply
    2. Manuela Tiraboschi says

      June 07, 2020 at 7:34 pm

      Can I use fresh apricots ?
      Thank you

      Reply
      • Olga says

        June 11, 2020 at 5:47 pm

        Yes! The bread will be more moist, so you might have to bake it a bit longer (or not – you will be able to tell by the toothpick).

        Reply
    3. Iris cheng says

      May 14, 2020 at 11:07 am

      Hi!
      Can I use all purpose gluten free flour instead of quinoa flour?

      Reply
      • Olga says

        May 14, 2020 at 2:32 pm

        Yes, you can!

        Reply
    4. Ana says

      February 25, 2020 at 2:40 am

      Hi, can I substitute dark brown sugar with coconut sugar?

      Reply
      • Olga says

        February 27, 2020 at 6:15 pm

        Yes!

        Reply
    5. May says

      January 11, 2020 at 7:28 pm

      Not a fan apricots. How about dates or another dried fruit?

      Reply
      • Olga says

        January 12, 2020 at 1:19 pm

        Dates will be great – they are more moist and moisture is our friend here since banana flour is so dense.

        Reply
    6. Becki says

      December 23, 2019 at 12:50 pm

      I know it says to use brown sugar.. but has anyone tried maple syrup? If so, how did it go? Thanks!

      Reply
      • Olga says

        December 23, 2019 at 1:51 pm

        Maple syrup will be completely fine. I use it all the time in gluten free baking with different types of flour. This is supposed to be a moist bread, so it will work perfectly. Use about 1/3 cup.

        Reply
    7. Cindy Reinhardt says

      October 01, 2019 at 3:38 pm

      Hi, I’m new to the banana flour. If I just used all banana flour, how much less than quinoa flour would I do?

      Reply
      • Olga says

        October 02, 2019 at 11:15 am

        I think I would add an additional egg, and maybe use 1/2 cup less (total). You will see when it’s too much because banana flour will absorb the liquids. The batter should be relatively moveable so you can pour it into the pan. It should wiggle if you shake the pan or a bowl.

        Reply
    8. Sandra Parks says

      July 30, 2019 at 7:04 pm

      Is there a suitable NON-grain substitute for quinoa flour?

      Reply
      • Olga says

        August 02, 2019 at 5:32 pm

        I just thought about a third option. I used to use buckwheat flour a lot to make brownies, cookies and crepes. I think it will be fine here instead of quinoa flour as long as there is an additional egg. It also requires more moisture. Buckwheat is a seed, not a grain because from flowering family and is not considered grass. Only members of the “grass family” can be classified as grains.

        Reply
    9. Sandra says

      July 28, 2019 at 12:30 pm

      Is there another option in place of quinoa flour? I have a family member who cannot consume grains. Thank you!

      Reply
      • Olga says

        July 28, 2019 at 2:35 pm

        You can make it using banana flour only. Just keep in mind that it is very dense and will require more moisture if used by itself. That means using less than what the recipe calls if substituting for quinoa flour. And add an additional egg as well. You can also use chickpea flour instead of quinoa flour as an option. I used it before, again in smaller proportions.

        Reply
        • Sandra Parks says

          July 30, 2019 at 7:06 pm

          Thank you for the suggestion! I will experiment with your recommendations!

          Reply
    10. Rozina says

      December 08, 2018 at 7:10 am

      Hi, Can I used chia instead of regular eggs?

      Reply
      • Olga says

        December 08, 2018 at 7:56 am

        Yes – I made it with chia seeds last week.Make sure to completely cool it off before slicing. Refrigerating for 2 hours is even better.

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Click on stars to rate the recipe!




    Primary Sidebar

    Hi, I'm Olya! Welcome to the online home of my recipes that will make you look like a pro, yet without having to spend too much time in the kitchen! More about me →

    Most Recent:

    • Creamy Chicken Bean Soup
    • Creamy Garlic Potatoes
    • Best Secluded Beaches on St. Thomas
    • 10 Best Things to Do in Puerto Rico
    JOIN ME ON SOCIAL MEDIA

    Footer

    ↑ back to top

    • Privacy Policy
    • Contact Me
    • Work with me

    Copyright © 2021 Whatsinthepan.com