Quinoa Banana Bread

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www.theconsciousplantkitchen.com

This Quinoa Banana Bread 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 Time10

Cook Time50

Total Time1

Servings: slices

Calories: 284.7kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Mashed Banana (note 1)
⅓ cup Maple Syrup
1 ½ cups Cooked Quinoa cooled (note 2)
⅓ cup Mild-Flavor Olive Oil (note 3)
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour (note 4)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon

Optional

½ cup Walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
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.
Transfer the batter into the prepared loaf pan.
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.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: Equivalent to 3 large ripe bananas, black spots on the skin.

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

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

Note 4: You can use the same amount of white spelt flour or white wholewheat flour. Use my gluten-free conversion guide to make it gluten-free. Oat flour or almond flour doesn't work.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: 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.

Nutrition