This banana bread with quinoa is delicious, easy to make and bursting with banana flavour. It is moderately sweet, high in fibre and protein, perfect for breakfast or as a satisfying snack.
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.