Quinoa Banana Bread with Sour Cream Frosting.

by kategreen77

The vanilla sour cream frosting complements the banana bread beautifully.

I think I’ll be having this one for dessert and breaky in the morning!



1 cup quinoa flour
1/2 cup gluten free oats
2 tsp gluten-free baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

2 large very ripe bananas
2 large eggs
3 heaped tablespoons of coconut oil, melted
2 tbsp rice malt syrup

1/4 cup of walnuts

50 grams of warm butter
3 heaped tbsp sour cream
1 tsp of real vanilla extract (make sure they don’t sneak in some sugar)
2 tbsp rice malt syrup

Set the oven on 180 Celsius  before you start anything fun.

Just mix all the dry ingredients (except the walnuts) in a bowl and then make a well in the centre.

Then mash the bananas. Put bananas in a separate bowl and add eggs, coconut oil, and rice malt syrup. Mix with a fork.

Pour the wet mixture into the centre of the dry ingredients. Mix up well. Then stir in the walnuts.

Pour this mixture in a loaf tin that has been greased with coconut oil or butter.

Cook in the oven for about 25 minutes. Let cool in the tin.

For the frosting whisk all of the ingredients and slather on the cake after it has cooled.