So says Sarah…

Quinoa banana bread

Posted in About Food, Life with Child by Sarah Lipoff on 07/08/2010

quinoa banana bread

I had a couple brown and squishy bananas hanging around that really needed something done with them. I also happen to have a wee tot hanging about who isn’t excited about eating most meat proteins and quickly growing a bit tired of cheese and beans. So, I figured making quinoa banana bread was a great solution!

Quinoa is an odd little grain that turns from a small round ball into a spiraling curl no bigger than a pea. Along with a nutty flavor, quinoa is packed with protein โ€“ a healthy 22 grams per cup. For finicky eaters already feeding on solids that donโ€™t find chicken or tofu enticing, creating a meal that provides nourishment and is enjoyable can be accomplished through introducing quinoa into recipes.

This quinoa banana bread recipe creates a moist and tender bread that isn’t too sweet allowing the banana and quinoa flavors to shine through. You might notice that instead of butter, the recipe calls for oil. That’s because I enjoy my banana bread with a good layer of soft butter. Using oil in the bread instead of butter helps me to feel less guilty when indulging in a thick slice!

Ingredients

I cup cooked quinoa (follow package directions)

3 mushy bananas

1 teaspoon cinnamon

1 teaspoon vanilla

dash of salt

1/4 cup plain yogurt

1/4 cup vegetable oil

1/2 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

Directions

Preheat your oven to 350 degrees Fahrenheit.

Place the cooled cooked quinoa in a mixing bowl and stir together with bananas. Get the kids to help smashing and mushing the bananas, which encourages their fine-motor skills and is just plain fun!

Add the cinnamon, vanilla, salt, yogurt, oil, sugar and egg and continue mixing.

In a separate bowl, mix together the baking soda, baking powder, and flour. Add to the wet ingredients 1/2 cup at a time until all the dry ingredients are incorporated.

Grease a loaf pan and pour in the batter. Bake in a 350 degree Fahrenheit oven for 1 hour.

Remove the bread from the oven and let rest for as long as you can wait before cutting a slice. Cover with butter and enjoy the tasty flavor that also provides a healthy dose of protein. For even extra protein, spread the bread with peanut or almond butter, which is irresistible to kids (and most adults).

6 Responses

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  1. Jimmy said, on 06/07/2011 at 9:29 pm

    Wow this is an interesting new version of Banana Bread.

    I was going to try the below but I think I will make this instead.

    http://www.wascene.com/food-drink/delicious-banana-bread-recipe/

  2. kelly said, on 03/28/2012 at 8:56 pm

    what a great recipe! love the incorporation of the quinoa! much healthier than regular banana bread !

    • Sarah Lipoff said, on 03/29/2012 at 7:23 pm

      Thanks, Kelly! And, you’d never know that healthy protein-filled quinoa is even in there! ๐Ÿ™‚

  3. Joe said, on 03/30/2012 at 9:48 am

    plus a big handful of pecans, almonds or walnuts (if you are so inclined) would add some great heart healthy fats. Also, I like to use sweeteners other than sugar, maybe agave nectar… I know the verdict is still out and half of what you read says it’s better for you than sugar and the other half says sugar is sugar, no matter what the source, but… agave nectar has a nice carmely flavor that I like in things like this, so better or not, I’m doing it, lol.

  4. Dawn said, on 04/22/2012 at 1:44 pm

    I made a few more substitutions – cane sugar rather than processes sugar and I used 1 cup quinoa flour and one cup organic flour.

  5. Carol said, on 05/07/2012 at 6:09 am

    This is a really good recipe, a bit on the plain side. I added choc chips to half of a double batch, That made a huge difference, and I think they would be delicious with coconut in them. A double batch made 2 doz muffins and 1 loaf.


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