October 22, 2011

Amaranth Flour Banana Bread

I ran out of almond flour a few weeks ago, but had a bag of Amaranth flour that a friend gave to me before she moved.  I decided to try and come up with a recipe for this 'mystery' flour.  After doing some research I discovered that amaranth is a seed, but is often referred to as a grain. It is both grain free and gluten free, which makes it perfect for someone trying to avoid both of these in their diet. 

I tried a recipe I found online http://bit.ly/pKx2XQ, but was not impressed with the results.  I made a few changes to the recipe and tried again.  The result was perfect (or at least what I consider perfect).  Michael and I tried a slice of this bread with MaraNatha's Dark Chocolate Almond spread and it was very yummy!

Amaranth Flour Banana Bread

1/2 cup ground almonds (or walnuts)
2 cups Amaranth Flour
1/4 cup Arrowroot powder
2 tsp baking soda
1 cup ripe bananas, mashed
1/4 cup grapeseed oil
1/8 cup honey
2 large eggs
2 tbsp lemon juice
1 tbsp vanilla

Preheat oven to 350'F.

In a medium bowl combine the dry ingredients (ground almonds, amaranth flour, arrowroot powder and baking soda).  In a small bowl, combine the mashed bananas, grapeseed oil, honey, eggs, lemon juice and vanilla.  Pour the liquid mixture in the bowl with the dry ingredients.  Fold together - be careful not to overmix. 

Pour into a greased loaf pan lined with parchment paper (bottom).

Bake at 350'F for 55-60 minutes.  Bread will be done when a toothpick is inserted in the middle and comes out clean.  Place on a wire rack to cool.  Serve with butter or your favorite jam. 


  1. I made this with a couple of subs ie. Treacle instead of honey and rum as favouring instead of vanilla. I also added a small amount of millet flour to offset the stickiness of warranty. Cooking it smelled fantastic, it perfumed the house. Eating was pretty fantastic as well, thank you for posting it.

  2. Love this! I have prepared it as is, which is fantastic, as well as a second time using 2 chia eggs and substituting quinoa flour 1:1 for the amaranth, and it still came out beautifully. The cooking time for me was closer to 50 minutes. It is the perfect breakfast item - delicious and hearty. I like it spread with butter and a drizzle of honey.

    1. Also, thank you for posting this! :)