Pâine cu banane și quinoa (5g proteine, 3g fibre)

Aceasta Pâine cu banane și quinoa 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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Pâine cu banane și quinoa

Aceasta Pâine cu banane și quinoa 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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Timp de pregatire: 10 minute min

Timp de gătit: 50 minute min

Timpul total: 1 oră hr

Curs: Mic dejun, Gustare

Bucătăria: american

porţii: 10 felii

calorii: 284.7 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ½ cupe piure de banane - (nota 1)
• ▢ ⅓ ceaşcă Sirop de arțar
• ▢ 1 ½ cupe Quinoa gătită - răcit (nota 2)
• ▢ ⅓ ceaşcă Ulei de măsline cu aromă blândă - (nota 3)
• ▢ 1 linguriță Extract de vanilie
• ▢ 2 cupe Faina de toate scopurile - (nota 4)
• ▢ 2 lingurițe Praf de copt
• ▢ 1 linguriță Praf de copt
• ▢ 2 lingurițe Scorţişoară

Opțional

• ▢ ½ ceaşcă Nuci - tocat

Instrucțiuni

• Preîncălziți cuptorul la 180°C (350°F). Tapetați o tavă de chec de 9 cm x 5 cm cu hârtie de copt. Ungeți ușor hârtia și tava cu spray de ulei sau ulei de cocos. Dați deoparte.
• 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.
• Transferați aluatul în tava de chec pregătită.
• Bake the bread on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the loaf comes out clean – about 50 to 55 minutes. You can add a piece of foil on top of the pan after 40 minutes to prevent the banana bread from browning too fast.
• Let the bread cool down for 10 minute in the pan, then on a wire rack for 2 hours before slicing.

notițe

Notă 1Echivalentul a 3 banane mari coapte, cu pete negre pe coajă.

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

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

Notă 4: You can use the same amount of white spelt flour or white wholewheat flour. Use my ghid de conversie fără gluten to make it gluten-free. Oat flour or almond flour doesn’t work.

Modul cuptorEu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15 °C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Stocare: 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.

Echipament

Tavă de pâine de 9 cm x 5 cm

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Nutriţie

servire: 1slice (from 10, with walnuts) | calorii: 284.7kcal | Carbohidrați: 41.4g | Proteină: 5.1g | Gras: 11.9g | Grăsime saturată: 6.5g | Grăsimi polinesaturate: 3.3g | Grasime monosaturata: 1.2g | Sodiu: 198.2mg | Potasiu: 247.7mg | Fibră: 2.9g | Zahăr: 11.1g | Vitamina A: 25.3IU | Vitamina C: 3mg | Calciu: 78.7mg | fier: 2mg | Magneziu: 44.4mg | Fosfor: 114.7mg | Zinc: 0.8mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• piure de banane – 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.
• Sirop de arțar – This natural liquid sweetener adds an extra touch of sweetness and helps with the overall moisture of the bread.
• Quinoa gătită – 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.
• Ulei de măsline ușor – 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.
• Extract de vanilie – This enhances all the other flavors in the bread, adding a warm, comforting aroma.
• Faina de toate scopurile – 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.
• Praf de copt – This is a leavening agent that helps the bread rise, creating a light and airy texture.
• Praf de copt – This also acts as a leavening agent, reacting with the acidic ingredients (like banana) to help the bread rise and achieve a tender crumb.
• Scorţişoară – This warm spice adds a nice flavor that perfectly complements the banana.
• Nuci – 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.

Combinați ingredientele într-un bol mare de amestecare.

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.

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc încă câteva sfaturi pentru o pâine cu banane perfectă.

• 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.
• Nu amestecați în exces – 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.
• Preveniți rumenirea excesivă – 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.
• Verificați gata – 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.
• Răbdare de răcire – 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.

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