Prep 30 mins
Cook 0 mins
I have not heard of Quinoa before, but after I discover it, I fell in love with this unique grain. High in protein and fiber and it is very tasty! This recipe uses regular sugar or you can make it sugar free, by using xylitol. If you have not heard of xylitol (Xylitol is not only a safe, natural sweetener without the bad side-effects of sugar and artificial substitutes, it's also good for your teeth, stabilizes insulin and hormone levels, and promotes good health. I get my xylitol at Ebay or your favorite health store. The quinoa makes a wonderful moist bread, loads of flavor. I find the best bananas to use are the nice and ripe ones! IMPORTANT NOTICE: Please do not give your pets anything made with xylitol. It is good for people, but toxic for animals.
- 118.29 ml butter
- 2 eggs, plus
- 1 egg yolk
- 532.32 ml mashed ripe bananas
- 158.51 ml sugar or 158.51 ml xylitol sugar substitute
- 158.51 ml quinoa, see below (cooked)
- 473.18 ml whole wheat flour
- 6.16 ml baking soda
- 0.25 ml salt
- 118.29 ml pecans or 118.29 ml walnuts, your favorite
- Oven 350°F.
- Greased 9x5 loaf pan and floured.
- Cream the butter, sugar. Add the eggs and yolk blend well. add the Banana, blend well. Mix the Quinoa with the banana mixture. Mix the dry ingredients together . Add the flour mixture to the banana mixture and stir till all is incorporated. Add nuts. Pour into prepared pan.
- Bake 1 hour OR till it test done.
- How to Make the Quinoa:.
- thoroughly wash the quinoa through a sieve to remove the bitter substance which is on the seeds. You can taste the seeds to see if they are still bitter, rinse till they are not bitter, only about a minute or two. Add 2 cups of water to 1 cup of dry Quinoa. Bring to a boil. Turn heat down to simmer, covered. cook 15 minutes to 20 minutes, or till you see the germ separating itself and it looks like small letter C's. remove from heat. Store in the fridge.
So far, so good! I have very picky two year old twins, who like banana bread, so I'm giving this a whirl to try to get some more whole grains in them. I kept to the recipe with the following modifications: 1/3 c. brown sugar 1/3 c. white sugar (I like the moistness), added 1 tsp. vanilla extract and 1/2 tsp. almond extract. And, I couldn't tell if you meant 2/3 c. cooked quinoa or 2/3. dry, cooked, so I added 1 1/3 c. cooked quinoa just to make sure. (Figuring the dry would double in volume as it cooked.) Seems to be good. I also omitted the nuts. I just put the loaf in the oven and I'm pretty excited! Thanks for a keeper.
This was delicious! First time I have cooked/baked with quinoa. I doubled the recipe, added sugar free applesauce to equal 4-1/2 cups of mashed banana, as I didn't have quite enough ripe bananas. Also added 1 cup of dried cranberries as suggested in an earlier review, and 1 cup of toasted walnuts. I used a blend of splenda/splenda blend, xylitol and sugar to equal the 1-1/3 c of sweetener to double the recipe. The bread was nice and sweet. Made 3 standard loaves, that all rose evenly when baked 45-50 mins. @350. Moist and delicious. On to the freezer with two of them! Thanks!
This is delicious! I used chocolate chips instead of nuts and added 1.5 teaspoons of almond flavoring. The almond flavoring took it over the top.