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Banana, Carrot & Quinoa Bread

by Aran Goyaga

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This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top. Yields one 8-1/2-by-4-1/2-inch loaf or 18 muffins

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1-1/2 cups mashed banana puree, from about 3 ripe bananas
3 eggs
3/4 cup natural cane sugar
3/4 cup olive oil
2 tsp. vanilla extract
1/2 cup quinoa flour
1/2 cup superfine brown rice flour
1/2 cup almond flour
3 Tbs. tapioca starch
1/2 tsp. fine sea salt
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 cup chopped pecans
3/4 cup grated carrots

Preheat the oven to 350°F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract.

In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon.

Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf.