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Banana, Carrot & Quinoa Bread

Aran Goyaga

Yield: Yields one 8-1/2-by-4-1/2-inch loaf or 18 muffins

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.

This recipe is excerpted from Small Plates & Sweet Treats. Read our review here.


  • 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.

    small plates and sweet treats: my family's journey to gluten-free cooking


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