Banana Nut Bread
Cook time:: 
Total time:: 
Serves:: 1 lg loaf
  • DRY:
  • 1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
  • 1¼ cups rolled oats
  • ¾ cups garbanzo-fava flour
  • ½ cup arrowroot powder
  • ¼ cup chia seed flour
  • ¾ cups raw sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1¼ cups walnuts (or replace some or all with chopped dates)
  • WET:
  • 2 cups ripe mashed banana (4-5)
  • 1 Tbsp vanilla
  • ½ cup water
  1. Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
  2. In a medium bowl, mix together dry ingredients, except walnuts.
  3. In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
  4. Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
  5. Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
  6. Transfer batter to lined loaf pan.
  7. Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
  8. Cool completely before serving or it can crumble.
Recipe by Victoria Laine | Whole-Food Nutrition at