This Quinoa Banana Bread Recipe is made almond & coconut flour, quinoa flakes, protein powder, bananas, eggs and coconut oil.
- 6 Bananas
- 4 eggs
- 1/3 cup coconut oil or butter, melted
- 1/3 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup almond flour
- ¼ cup coconut flour
- 1 cup quinoa flour
- (optional) ½ cup protein powder or cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1.5 teaspoons xanthan gum
- Set the oven to 350°F.
- Mix all the dry ingredient in a small bowl set aside.
- Mix all the wet ingredients in a large bowl using a hand blender.
- Add the dry ingredients into the wet ingredients. Mix still using the hand blender as quickly as you can (don’t overdo it since it will make the bread/muffins hard).
- Pour into loaf bread container or 2 x 12 muffins. Make sure to put parchment paper into the loaf bread container so it'll be easier to pull the bread out.
- Cook 35 minutes for the bread loaf or 22 minutes if you are making muffins. Use a toothpick and insert in the center to make sure it comes out clean. When it does, the bread is ready!
- Cool the bread on a baking rack.
- Use Ripe Bananas: Use ripe bananas for the best flavor in your banana bread. Ripe bananas are sweeter and mash easily, which helps to naturally sweeten the bread and add moisture.
- Mash Bananas Well: Mash the bananas thoroughly with a fork or potato masher until no large lumps remain. This helps to evenly distribute the banana flavor and moisture throughout the bread.
- Mix Dry and Wet Ingredients Separately: Mix the dry ingredients (such as flour, baking powder, baking soda, and spices) in one bowl, and the wet ingredients (such as mashed bananas, eggs, oil, and vanilla extract) in another bowl. Then, combine them just until moistened to avoid over-mixing, which can result in a dense texture.
- Add Mix-ins: Feel free to add your favorite mix-ins to the banana bread batter, such as chopped nuts, dried fruits, or chocolate chips, for added texture and flavor.
- Grease and Line the Pan: Grease the loaf pan with cooking spray or butter, and line it with baking paper. This helps to prevent the bread from sticking to the pan and makes it easier to remove after baking.
- Don't Overbake: Keep a close eye on the banana bread while it's baking and avoid overbaking, as it can result in a dry and crumbly texture. Insert a toothpick or skewer into the center of the bread, and if it comes out with a few moist crumbs, the bread is done.
- Cool Completely Before Slicing: Allow the quinoa banana bread to cool completely in the pan on a wire rack before slicing. This helps to set the structure and prevents the bread from falling apart.
- Store Properly: Store the quinoa banana bread properly to keep it fresh, as mentioned in the previous answer. Proper storage helps to maintain the texture and flavor of the bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1
- Calories: 232
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 8 g