There are countless versions of the classic banana bread recipe. Here is mine. It is low in fat, high in fibre and protein (thanks to the flaxseed and quinoa) and contains no refined sugar. I love using quinoa in baking as it light and fluffy, providing substance without stodginess. Packed full of nutritious ingredients, this banana bread can be enjoyed as part of a healthy breakfast or a delicious snack anytime.
2 large ripe bananas, mashed
4 heaped tablespoons cooked quinoa (about 1/3 cup)
1/3 cup vegetable oil
1 and 1/2 tablespoons honey
3 tablespoons milk
2/3 cup flour
1/2 cup ground almonds
2 tablespoons flaxseed
1 teaspoon baking powder
Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a bread tin with parchment paper.
In a large bowl whisk together the eggs, honey and oil. Add the mashed bananas, quinoa and milk and stir well. In a separate bowl combine the flour, ground almonds, baking powder and flaxseed. Combine both mixtures and stir until the dry ingredients are no longer visible (using a whisk or fork). Pour the batter into the tin and bake for 1 hour.