Banana quinoa bread with slices on top of cutting board lined with parchment paper with 2 bananas in background.
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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. 
Course Breakfast, Brunch, Snack
Cuisine International
Keyword banana bread, quinoa
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 portions
Calories 267kcal
Author Monika Dabrowski

Ingredients

  • 3 medium ripe bananas mashed
  • 1/2 cup cooked quinoa loosely packed
  • 3 tbsp honey/maple syrup/agave syrup
  • 2 medium eggs
  • 1/3 cup vegetable oil
  • 1/4 cup milk
  • 2/3 cup buckwheat flour/plain flour/whole wheat flour
  • 2/3 cup ground almonds/almond flour
  • 1.5 tsp baking powder
  • Good pinch of 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, 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!

Notes

  • 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 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

Serving: 1serving | Calories: 267kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 21mg | Potassium: 290mg | Fiber: 3g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg