By michEgan on March 28, 2005
Photo by Bayhill
Photo by Bayhill
"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."
Serving Size: 1 (1113 g)
Servings Per Recipe: 1
"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 the first time I have ever baked with quinoa and it was so easy! I made this recipe wheat/gluten free by omitting the wheat flour and replacing it with quinoa flour. I did not have enough bananas and had nothing else to add to make up for it. I have just taken them out of the oven and tasted them and they taste pretty good. It definitely needs that extra mashed banana is my version bit that's obly because I was short of it originally. Maybe next time ill swap the quinoa grains for chia and add extra banana or some other fruit for more flavour. Definitely a keeper though as it seems you can change the variations here and there, thanks so much for posting! :-)"
"This was phenomenal! Very moist and lovely, it is absolutely my new favourite banana bread :) Thanks for posting!"
"I made these egg-free by using flax seed and water in place of the eggs. I also made the recipe into 12 large muffins. It was delicious. You cannot tell that they are whole wheat & quinoa. This is going to replace my stand-by banana muffin recipe (white flour) from now on."
"We enjoy quinoa and I try to use it often. This bread was nice, but did not slice very well and cooking time was much longer than stated."
"Very good!!!!! I used about 1/4 cup of regular white sugar but it was so good. :) Thanks for the awesome recipe."
"This was delicious! I am always looking for recipes using quinoa, so I was thrilled to find this one. The loaf turned out very moist with a wonderful flavor. I did add 1/2 tsp. banana extract to the batter (I do this anytime I make banana bread). Also, I baked it in a cast iron loaf pan. The recipe did not state how long to bake, so I baked the loaf until it tested done (1 hour & 15 minutes). My family really enjoyed this and I will definitely be making this again. Thanks for sharing!"
"I just made these in muffin tins and they are delicious! My husband loves them (I did not tell him they were made w/ quinoa or whole wheat flour until he had tried them because that kind of thing might have put him off). They only took 25 minutes in the muffin pan before they were golden-brown and ready. Substitutions: I only had 3 bananas so I threw in a ripe nectarine too. Also, I didn't have very much white sugar so I added brown sugar and date sugar to bring it up to 2/3 of a cup. "
"All I can say about this recipe is WOW! I'm not really fond of banana bread, so I really made this for the family. I figured I needed to taste it, and was so happy with it. The quinoa and the whole wheat flour gives it an extra-nutty taste. It was not too sweet and not to banana-y. I omitted the extra egg-yolk, and was a little short on the bananas; and used butter-flavored crisco rather than butter....trying to cut cholesterol a bit. This took quite a long time to bake. I lost track of time, but I kept checking and baking 5-10 more minutes..I must have done that enough times to get my back time to around 60 minutes maybe. I'm not sure, I lost track. I'm so happy with this recipe, and am thrilled that you posted it."