If there’s one key baked good in every child’s life, it has to be banana bread. It’s the most “home-ly” of all staples. However, the reason why it’s probably one of everyone’s favourites is because of the extraordinary amount of oil and sugar that one traditional loaf contains.
Here’s a twist on a classic that you have to try. It is delicious and healthy.
Ingredients – Yield 1 large loaf (makes great muffins too)
- 2 cups flour
- 1 ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 eggs, lightly beaten
- 3 bananas, mashed
- ½ cup sugar
- ½ cup butter, melted
- 1 cup quinoa, cooked
- Preheat oven to 350F, and grease one large loaf tin (or four mini loaf tin, or muffin tins)
- Measure dry ingredients into a bowl and mix together.
- In another bowl, mix eggs, sugar and butter together until well combined.
- Fold bananas into the wet mixture until just combined.
- Mix in dry ingredients, then stir in the quinoa.
- Regardless of the pan you’re using, fill with batter to 2/3 full. There may be leftover batter if making one large tin, so just separate the remainder into muffin tins.
- Bake at 350 degrees for 55-60 mins for a large loaf; 45-50 for mini loafs; or 20 mins for muffins.