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.

Related: Banana Bread recipe: An energy-loaded coffee treat

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

Directions

  1. Preheat oven to 350F, and grease one large loaf tin (or four mini loaf tin, or muffin tins)
  2. Measure dry ingredients into a bowl and mix together.
  3. In another bowl, mix eggs, sugar and butter together until well combined.
  4. Fold bananas into the wet mixture until just combined.
  5. Mix in dry ingredients, then stir in the quinoa.
  6. 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.
  7. Bake at 350 degrees for 55-60 mins for a large loaf; 45-50 for mini loafs; or 20 mins for muffins.

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