Healthy Moist Banana Bread with Quinoa
This healthy banana bread is nutritious, full of protein, easy to make and bursting with banana flavour, It makes a great healthy breakfast option, picnic food, easy lunchbox idea as well as snack anytime.
Breakfast, Brunch, Snack
medium ripe bananas
honey/maple syrup/agave syrup
buckwheat flour/plain flour/whole wheat flour
ground almonds/almond flour
Good pinch of salt
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, 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.
Combine the banana mixture and milk with the egg mixture and stir thoroughly using a whisk.
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.
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!
Cook the quinoa ahead
to save time: cook according to packet instructions and, once cooled, keep in the fridge, covered, for 3-4 days.
You can make this recipe
by using buckwheat flour instead of plain flour.
Do NOT overstir the batter.
: Keep wrapped or place in an airtight container and refrigerate for up to 2 days.
: 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.