This banana bread with quinoa is delicious, easy to make and bursting with banana flavour. It's moderately sweet, high in fibre and protein, perfect for breakfast or as a satisfying snack. It only takes 10 minutes to prepare!
Ingredients
This banana bread with quinoa is deliciously moist, low in sugar and made using oil instead of butter.
Most of the sweetness comes from the bananas and I only added 4 tablespoons of honey to the batter (there is no refined sugar in this recipe!). I also used cooked quinoa, a touch of cinnamon, wheat flour as well as almond flour for more natural sweetness and a bit of nutty flavour.
How to make banana bread with quinoa: step-by-step
1.In a large bowl combine the flour, baking powder, ground almonds, cinnamon and salt and stir with a whisk.
2. In another bowl whisk together the eggs and oil until smooth.
3. Mash the bananas and combine with the cooked quinoa and honey.
4. Pour into the egg mixture and stir using a whisk.
5. Add the dry ingredients all at once and stir just to combine. The batter will be lumpy.
6. Pour the batter into a bread pan lined with parchment paper and bake in a preheated oven for 1 hour (180 C).
7. Remove from the oven and set aside for 10 minutes. Then lift the banana bread with the paper out of the pan and place on a cooling rack.
Top tips for making banana quinoa bread
- Use overripe bananas for maximum sweetness.
- Cook the quinoa ahead: cook according to packet instructions and once cooled, refrigerate, covered, for 2-3 days.
- You can make this recipe gluten free by using buckwheat flour instead of plain flour.
- Do NOT overstir the batter.
- Storing: Keep wrapped or place in an airtight container and refrigerate for up to 2 days.
- Freezing: Once completely cooled you can place the loaf in a freezer bag and freeze for up to 3 months. You could also freeze individual slices in an air tight container.
Substitutions
This quinoa banana bread can be enjoyed gluten free if you use buckwheat flour instead of plain wheat flour. I actually made this swap with my loaf, which tasted a little nutty with only a hint of buckwheat. It turned out really delicious and I recommend making this easy swap even if don't need this banana bread to be gluten free.
You could also swap plain flour for whole wheat flour - or use a bit of both.
I used cold pressed rapeseed oil (hence the bright yellow colour of my egg and oil mixture) but you could use any good quality vegetable or olive oil.
I used honey but either maple syrup or agave syrup are good alternatives.
I used cinnamon but you could use pumpkin spice/mixed spice instead.
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Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
How has your banana and quinoa bread turned out for you? Let me know in the comments below, thanks!
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Recipe
Moist Banana Bread with Quinoa
Equipment
- 23 cm/9.5'' loaf pan
Ingredients
- 1⅕ cups (300 g) mashed overripe banana 10.58oz, approx. 3 med. bananas
- ½ cup (90 g) cooked quinoa lightly packed, 3.17oz
- 4 tablespoons honey/maple syrup/agave syrup
- 2 large eggs
- ⅓ cup+2tsp (90 ml) vegetable oil
- 1 cup (120 g) flour whole wheat white or all-purpose/plain
- 1 cup (90 g) almond flour/ground almonds 3.17oz
- 1½ teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of fine sea salt
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a medium bread pan with parchment paper.
- In a large bowl combine the flour, ground almonds, cinnamon, pinch of salt and baking powder and stir well using a whisk.
- Whisk together the eggs and oil until smooth.
- Mash the banana and combine with the cooked quinoa and honey.
- Whisk into the egg mixture.
- Pour in the dry mixture all at once and stir only until the dry ingredients are no longer visible. Pour the batter into the tin and bake for 1 hour (or until a toothpick inserted in the middle comes out clean).
- Remove from the oven and leave to cool in the tin for 10 minutes. Lift out of the tin (with the paper) and place on a cooling rack. Let cool completely, remove the paper and enjoy!
Notes
- Use overripe bananas for maximum sweetness.
- Cook the quinoa ahead: cook according to packet instructions and once cooled, refrigerate, covered, for 2-3 days.
- You can make this recipe gluten free by using buckwheat flour instead of plain flour.
- Do NOT overstir the batter.
- Storing: Keep wrapped or place in an airtight container and refrigerate for up to 2 days.
- Freezing: Once completely cooled you can place the loaf in a freezer bag and freeze for up to 3 months. You could also freeze individual slices in an air tight container.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Athena says
Made your recipe and is amazing. Very moist and delicious. I used a blend of flaxseed, tapioca starch and coconut flour instead of regular flour. Used pecan nuts because i had no almond nuts. Took 70 mins to cook and we all loved it thanks
Monika says
Glad it worked even with all the swaps, this recipe is more adaptable than I thought. Thanks for the feedback:)
Balvinder says
This looks lovely. I haven't tried quinoa in bread yet.
Monika says
Thanks! It works really well in baking too.
Robin says
What could I use to replace the banana chips? I'd like to keep it a bit sweeter as well.
Monika says
Thanks for getting in touch! You can try 1/2 cup ground almonds instead of the banana chips but the banana flavour won't be as strong. Make it as sweet as you like:) Hope it turns out ok for you!
Michelle Frank | Flipped-Out Food says
I so need snacks like this in my life! This banana bread with quinoa is so packed with nutrients: it's practically a superfood!
Monika says
It sounds so good the way you put it, too bad I didn't think to say that in my post! Thanks:)