Quinoa-bananbrød (5 g protein, 3 g fiber)

Dette Quinoa-bananbrød is a healthier banana bread with more protein and a lot of micronutrients from the quinoa, but made with no eggs, no dairy, and no refined sugar.

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Quinoa-bananbrød

Dette Quinoa-bananbrød is a healthier banana bread with more protein and a lot of micronutrients from the quinoa, but made with no eggs, no dairy, and no refined sugar.

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Prep Tid: 10 minutter min

Cook Tid: 50 minutter min

Total tid: 1 time hr

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 10 skiver

Kalorier: 284.7 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 ½ kopper Most banan - (merknad 1)
• ▢ ⅓ cup Lønnesirup
• ▢ 1 ½ kopper Kokt quinoa - avkjølt (merknad 2)
• ▢ ⅓ cup Olivenolje med mild smak - (merknad 3)
• ▢ 1 teskje Vaniljeekstrakt
• ▢ 2 kopper All-purpose mel - (merknad 4)
• ▢ 2 ts Baking Powder
• ▢ 1 teskje Natron
• ▢ 2 ts Kanel

Valgfritt

• ▢ ½ cup Valnøtter - opphakket

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret og formen lett med oljespray eller kokosolje. Sett til side.
• In a large mixing bowl, mash the ripe bananas with a fork. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the maple syrup, cooked, cooled quinoa, oil, and vanilla extract. Stir with a rubber spatula to combine.
• Fold in flour, baking powder, baking soda, and cinnamon.
• Stir with a rubber spatula until the batter is consistent.
• Fold in chopped nuts if desired, and stir to evenly incorporate.
• Overfør røren til den forberedte brødformen.
• Stek brødet på midterste rille i ovnen ved 180 °C til en pinne stukket i midten av brødet kommer ut ren – omtrent 50 til 55 minutter. Du kan legge et stykke folie oppå formen etter 40 minutter for å hindre at bananbrødet brunes for fort.
• Let the bread cool down for 10 minute in the pan, then on a wire rack for 2 hours before slicing.

Merknader

Merknader 1Tilsvarer 3 store modne bananer, svarte flekker på skallet.

Merk 2: Make sure you cool the quinoa before adding in the batter. Any quinoa color works, white, red etc.

Merknader 3: You can also use cooled, melted coconut oil, canola oil, or any oil you like in baking.

Merknader 4: You can use the same amount of white spelt flour or white wholewheat flour. Use my glutenfri konverteringsguide to make it gluten-free. Oat flour or almond flour doesn’t work.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Oppbevaring: Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.

Utstyr

9 x 5 cm brødform

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Ernæring

Visning: 1slice (from 10, with walnuts) | Kalorier: 284.7kcal | karbohydrater: 41.4g | Protein: 5.1g | Fett: 11.9g | Mettet fett: 6.5g | Flerumettet fett: 3.3g | Enumettet fett: 1.2g | Natrium: 198.2mg | kalium: 247.7mg | Fiber: 2.9g | Sukker: 11.1g | A-vitamin: 25.3IU | Vitamin C: 3mg | Kalsium: 78.7mg | Stryke: 2mg | Magnesium: 44.4mg | Fosfor: 114.7mg | Sink: 0.8mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Most banan – This is the primary sweetener and provides essential moisture, binding the ingredients and giving the bread its characteristic flavor. Make sure your bananas are very ripe, with plenty of black spots, for the best sweetness and texture.
• Lønnesirup – This natural liquid sweetener adds an extra touch of sweetness and helps with the overall moisture of the bread.
• Kokt quinoa – This superfood adds a boost of protein and micronutrients, contributing to the bread’s unique texture without overpowering the banana flavor. It’s crucial that it’s cooked and cooled before adding to the batter.
• Lett olivenolje – This fat contributes to the bread’s moist and tender crumb. You can also use other neutral-flavored oils for baking, such as melted and cooled coconut oil or canola oil.
• Vaniljeekstrakt – This enhances all the other flavors in the bread, adding a warm, comforting aroma.
• All-purpose mel – This provides the main structure for your banana bread, giving it a familiar, tender texture. You can also use white spelt flour or white wholewheat flour.
• Baking Powder – This is a leavening agent that helps the bread rise, creating a light and airy texture.
• Natron – This also acts as a leavening agent, reacting with the acidic ingredients (like banana) to help the bread rise and achieve a tender crumb.
• Kanel – This warm spice adds a nice flavor that perfectly complements the banana.
• Valnøtter – These optional chopped nuts add a lovely crunch and earthy flavor to the bread.

How to Make Quinoa Banana Bread

This banana bread is super simple to make. Here’s how in pictures.

Mash the bananas while cooking the quinoa. Rinse the quinoa and let it cool down.

Bland ingrediensene i en stor mikseskål.

Pour the batter in a loaf pan and bake it on the center rack of the oven at 350°F (180°C).

Let the bread cool down before slicing it.

Carines baketips

La meg dele noen flere tips til et perfekt bananbrød.

• Ripe Bananas are Best – Always use very ripe bananas for banana bread. The blacker the spots on the skin, the sweeter and more flavorful your bread will be, and the easier they are to mash smoothly.
• Mash Thoroughly – Mash your bananas very well, aiming for an almost runny consistency with minimal lumps. This helps create an ultra-moist bread and ensures even distribution throughout the batter.
• Cooled Quinoa is Crucial – Ensure your cooked quinoa is completely cooled before adding it to the wet ingredients. Adding warm quinoa can affect the batter’s consistency and how the bread bakes.
• Ikke overmiks – When folding in the dry ingredients, stir just until the batter is consistent and no dry streaks remain. Overmixing can lead to a tougher bread texture.
• Forhindre overbruning – If you notice the top of your banana bread browning too quickly during baking, loosely tent the pan with a piece of foil after about 40 minutes. This will allow the inside to finish cooking without the crust becoming too dark.
• Se etter ferdighet – Because this is a thick loaf, it takes a while to bake through. Always test for doneness by inserting a wooden skewer or toothpick into the center; if it comes out clean, your bread is ready. If it’s wet or has crumbs, continue baking in 5-minute increments.
• Avkjølende tålmodighet – Resist the urge to slice into your banana bread too soon! Letting it cool for 10 minutes in the pan and then for 2 hours on a wire rack allows it to set properly, ensuring clean slices and a better texture.

More Recipes to Use Quinoa

Quinoa-frokostkaker

Quinoakjeks

Quinoa-muffins

Quinoakjeks