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This banana quinoa loaf brings a fun twist to the usual banana loaf. The quinoa bumps up the protein and gives each bite a special texture. I first whipped this up just to use up some leftover quinoa from dinner.
The first time I made this was just to find a use for some cooked quinoa I had from the night before. Now the family can't get enough, so I make it all the time for our weekend breakfasts.
Tasty Ingredients
- 2 cups all-purpose flour: gives the loaf its sturdy shape
- 1½ teaspoons baking soda: helps your loaf rise nice and fluffy
- ½ teaspoon ground cinnamon: brings cozy warmth to every bite
- ¼ teaspoon ground nutmeg: just a bit for a deeper flavor
- 2 whole eggs, lightly whisked: holds everything together
- 1 cup sugar: makes it sweet, but not too much
- ½ cup melted salted butter: brings in both moisture and flavor
- 3 medium, super ripe bananas, mashed: choose bananas that are spotty and dark for best taste
- 1 cup quinoa, cooked and cooled down: it's best if you make it the day before—it'll be fluffier
Simple Step-by-Step Directions
- Pop it in the oven:
- Slide your loaf pans into the preheated 350°F (177°C) oven. Bake for 45 to 50 minutes. Stick a toothpick in the middle to check for doneness—it should come out clean or with a few crumbs.
- Spoon into pans:
- Divide the batter evenly between four mini loaf pans you’ve lightly greased. Each should be three-fourths full.
- Mix in the quinoa:
- Fold in the cooled quinoa gently until it looks all blended in.
- Blend it all together:
- Pour the dry mix into the wet ingredients a bit at a time, stirring gently with a spatula. Don’t overmix.
- Add your bananas:
- Mash those bananas with a fork, then stir them into the wet mix. Mix well so everything is combined.
- Whisk up the wet stuff:
- In another bowl, beat the eggs, toss in the sugar and melted butter, and mix until it’s nice and smooth.
- Get the dry stuff ready:
- Stir together the flour, baking soda, cinnamon, and nutmeg in a big bowl until it all looks the same.
- Turn on the oven:
- Heat your oven to 350°F (177°C) and let it get nice and hot while you throw your batter together.
I always go for day-old quinoa—it gets the best texture once cooled down and mixed in. Small change, huge difference in the loaf. One time I tossed in a handful of nuts, and wow, that was next level.
Storage & Freezing Tips
This banana quinoa loaf keeps just fine for about three days at room temp in a sealed container. Want to save it longer? Wrap it tight with foil, then stick it in a freezer bag. It'll be good frozen for two months. When you're ready, just thaw it on the counter for a few hours.
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Tasty Twists
Feel free to make it your own. Toss in half a cup of chopped nuts, chocolate chips, or dried cranberries for bonus flavor and crunch. Want extra depth? Swap the regular sugar for raw cane sugar or honey, just dial back the liquids a bit if you do.
Full-On Breakfast
To turn your loaf into a full breakfast, pop a slice in the toaster and slather with Greek yogurt and some fresh fruit. Nut butter is another awesome topping for more protein. Great way to jumpstart your day.
Frequently Asked Questions
- → Can I swap quinoa with something else?
Sure, try using cooked oats or rice instead. Keep in mind, it’ll change the texture a bit.
- → What's the best way to cook quinoa?
Give the quinoa a rinse in cold water, simmer it with double its amount in water until fully absorbed, and let it cool before adding.
- → How do I know the bread is baked through?
Stick a toothpick in the center of the bread. If it comes out clean, you're good to go.
- → Can I use super ripe bananas?
Definitely! Overripe bananas are perfect—they bring in more sweetness and rich flavor.
- → What's the best way to store banana bread?
Keep it in an airtight container at room temp for 2-3 days or in the fridge for up to a week.