Tinapay na may Quinoa na may Saging (5g Protina, 3g Fiber)

ito Tinapay na Saging na 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.

Talaan ng mga Nilalaman

+ Tingnan ang Higit Pa- Tingnan nang Mas kaunti

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Tinapay na Saging na Quinoa

ito Tinapay na Saging na 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.

5 mula 7 boto

Print Pagsusuri I-save ang Naka-save!

Ibahagi sa Facebook aspile I-save sa Email

Prep Time: 10 minuto min

Magluto Oras: 50 minuto min

Kabuuang Oras: 1 oras hr

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 10 hiwa

Mga Calorie: 284.7 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

1x2x3x

Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 ½ tasa Minasang Saging - (tala 1)
• ▢ ⅓ tasa Maple syrup
• ▢ 1 ½ tasa Lutong Quinoa - pinalamig (tala 2)
• ▢ ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
• ▢ 1 kutsarita Vanilla Extract
• ▢ 2 tasa Flour ng Lahat-Lyong - (tala 4)
• ▢ 2 kutsarita Paghurno Powder
• ▢ 1 kutsarita Baking soda
• ▢ 2 kutsarita kanela

Opsyonal

• ▢ ½ tasa Mga nogales - tinadtad

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Pahiran nang bahagya ng mantika ang papel at ang pan gamit ang oil spray o coconut oil. Itabi.
• 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.
• Ilipat ang batter sa inihandang loaf pan.
• I-bake ang tinapay sa gitnang rack ng oven sa 350°F (180°C) hanggang sa malinis na lumabas ang tusok na itinusok sa gitna ng tinapay – mga 50 hanggang 55 minuto. Maaari kang maglagay ng isang piraso ng foil sa ibabaw ng kawali pagkatapos ng 40 minuto upang maiwasan ang mabilis na pagka-brown ng banana bread.
• Let the bread cool down for 10 minute in the pan, then on a wire rack for 2 hours before slicing.

Mga Tala

Tandaan 1: Katumbas ng 3 na malalaking hinog na saging, may mga itim na batik sa balat.

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

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

Tandaan 4: You can use the same amount of white spelt flour or white wholewheat flour. Use my gabay sa pagpapalit na walang gluten to make it gluten-free. Oat flour or almond flour doesn’t work.

Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

Imbakan: 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.

kagamitan

9-pulgada x 5-pulgadang Pan

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1slice (from 10, with walnuts) | Mga Calorie: 284.7kcal | Carbohydrates: 41.4g | Protina: 5.1g | Taba: 11.9g | Saturated fat: 6.5g | Polyunsaturated Fat: 3.3g | Monounsaturated na taba: 1.2g | Sosa: 198.2mg | Potassium: 247.7mg | Hibla: 2.9g | Asukal: 11.1g | Vitamin A: 25.3IU | Bitamina C: 3mg | Calcium: 78.7mg | Iron: 2mg | magnesiyo: 44.4mg | Posporus: 114.7mg | Zinc: 0.8mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Minasang Saging – 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.
• Maple syrup – This natural liquid sweetener adds an extra touch of sweetness and helps with the overall moisture of the bread.
• Lutong 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.
• Banayad na Langis ng Oliba – 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.
• Vanilla Extract – This enhances all the other flavors in the bread, adding a warm, comforting aroma.
• Flour ng Lahat-Lyong – 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.
• Paghurno Powder – This is a leavening agent that helps the bread rise, creating a light and airy texture.
• Baking soda – This also acts as a leavening agent, reacting with the acidic ingredients (like banana) to help the bread rise and achieve a tender crumb.
• kanela – This warm spice adds a nice flavor that perfectly complements the banana.
• Mga nogales – 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.

Pagsamahin ang mga sangkap sa isang malaking mangkok.

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.

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong banana bread.

• 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.
• Huwag Maghalo nang Labis – 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.
• Pigilan ang Labis na Pagkakulay-kayumanggi – 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.
• Tingnan kung Doneness – 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.
• Nakakapagpalamig na Pasensya – 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

Mga Quinoa Breakfast Cookies

Mga Quinoa Crackers

Mga Quinoa Muffin

Mga Biskwit na Quinoa