BreadOctober-November 2010

Quinoa-Banana Bread

MAKES ONE LOAF

“The riper the bananas, the better,” says Danica McKellar. “This recipe doubles very well, a good thing since people usually want more.”

½ cup + 2 tablespoons quinoa flour
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup

1. Preheat oven to 400 degrees. Grease a 9x5-inch loaf pan.

2. Place dry ingredients in large bowl and mix together until well combined.

3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.

4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.

5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.

Loaf has 8 slices. Each slice contains 107 calories, 2g total fat, 0g saturated fat, 0g trans fat, 53mg cholesterol, 474mg sodium, 19g carbohydrate, 2g fiber, 2g protein.

 

Comments (32)

Has anyone used this recipe with almond flour? It is one of the few fours I can have due to a special medically prescribed diet. Please help. Thanks!

Posted by: nobiotoxinsdiet | July 5, 2014 8:24 AM    Report this comment

I am a diabetic, Have high blood pressure, High cholestrol. I the bread okay for me?

Posted by: Is this bread okay for a diabetic person? | June 23, 2014 9:58 PM    Report this comment

Is this bread okay for a diabetic person?

Posted by: Is this bread okay for a diabetic person? | June 23, 2014 9:51 PM    Report this comment

What is the verdict on using Almond Flour - tastier than Quinoa Flour? (cook at same temp.?) And what are Quinoa Flakes?? Thanks

Posted by: aliceb | June 9, 2014 10:22 PM    Report this comment

Going to try this one ,,will let u know if my gluten free great grandson likes it!

Posted by: Shirley Osburn | June 5, 2014 11:25 AM    Report this comment

Me gusto mucho. Gracias. Y me. Just aria si tienen. Recetas en espanol

Posted by: Unknown | February 27, 2014 5:58 PM    Report this comment

I love that this recipe does NOT contain potato starch, tapioca starch, white rice flour and all the other refined fillers and binders many gluten-free recipes call for! Just 100% whole foods.

Is this the case with all recipes on this site? I am new and thinking this will be an amazing resource for my clients and participants in cooking classes. My next cooking class is a gluten free one, so THANKS!!

Helping people heal is an amazing path to walk!

Paula www.wholefoodhealer.com

Posted by: wholefoodhealer.com | February 14, 2014 10:28 AM    Report this comment

Not sure why so many want egg replacements. Eggs have protein and are healthy, haven't tried yet but may substitute the quinoa flask with almond flour, which I lone. I think I would turn the temp down bad cook longer. Sounds like a great recipe,

Posted by: Unknown | January 11, 2014 10:42 PM    Report this comment

I made this a couple weeks ago and it turned out horribly (partly due to something I did), but I wanted to try again so I made it again last night. This time, I grinded the dry quinoa until it was a fine flour and used that for the quinoa flour and quinoa flakes. I used egg beaters instead of eggs and I replaced half of the honey with stevia. I also added some chocolate chips for fun. This time it turned out so much better! They are super moist and fluffy. Also, because the quinoa was ground up so much, you can't even tell that they are made from quinoa flour. They look and taste just like they're made with normal white flour. Will definitely be making these again!

Posted by: Lauren G | October 27, 2013 1:11 PM    Report this comment

I made this bread last night and I have to say it was terrible. I'll never use the quinoa flour again to bake with. I just ate a piece of bread a little while ago and I have a terrible after taste in my mouth. yuk

Posted by: Unknown | October 17, 2013 5:40 PM    Report this comment

Uncooked. Unless a recipes specifies "cooked," always use raw or uncooked. - Moderator

Posted by: LW Moderator | June 1, 2013 8:59 AM    Report this comment

BITTER TASTE OF QUINOA

My grains booklet tells me if we do not rinse quinoa under running water before cooking, that it will taste bitter. Quinoa kernels have a waxy protect coating called saponin. It's this coating that gets rinsed off. For myself, I soak it in 2 or 3 changes of water, whatever I have time for, before rinsed off.

Moderator, could you please tell us if we are to use raw quinoa or cooked quinoa. Thank you, Tina

Posted by: Unknown | May 31, 2013 10:14 PM    Report this comment

Since I began a gluten free diet I have been looking for dessert recipes. And this one is great. My whole family loves this and no one misses the all purpose flour.

Posted by: Diane L | May 6, 2013 6:34 PM    Report this comment

Tried this recipe and it turned out flat. Are the ingredients and amounts correct?

Posted by: Jean B | February 23, 2013 10:36 PM    Report this comment

This is a very good recipe. I am using it for the 4th time. I really like the texture with the quinoa flakes, and it also works well with cranberry sauce instead of bananas. I think 400 degrees is too high for this heavy a bread. 350 degrees for 1 hour makes a beautiful loaf.

Posted by: Eunice | December 4, 2012 4:17 PM    Report this comment

Im new but I would think that if you was going to list a receipe shouldn't all the problems be worked out and tested before its posted? I mean the time and money would be a total waste.

Posted by: Dottie W | November 27, 2012 6:41 PM    Report this comment

I tried this bread. It did take longer that directions said to bake - like 30 minutes. It looked beautiful when I cut into it and tasted good at first, but it had a very bitter aftertaste. Why is that. I follow the directions exactly (except for the baking time).

Posted by: Unknown | September 22, 2012 11:27 AM    Report this comment

Followed the recipe, but it began to burn on the outside and was not cooked on the inside. Epic fail.

Posted by: Jennifer D | September 1, 2012 2:24 PM    Report this comment

I'm not sure what is meant by "egg replacer" and what that sort of item contains, who manufactures it, where to get it, etc. Overall, I think whole eggs are pretty healthy eating, but when I need to limit the fat from the yolk, I use egg white protein (the straight stuff) which I get online from a couple of reputable sources, in bulk at a great savings. I'm thinking that approach to eliminating the whole eggs might work for solving the above problems. What do you think? The amount could be easily adjusted: 1 small scoop equals about 30 grams of protein, and it's all egg white and only that.

Posted by: sheryl w | June 19, 2012 9:45 AM    Report this comment

Since eggs only have several functions (adding fat, leavening, protein, moisture or binding) it's easy to figure out which one will be the best. First look at the substitutes for eggs. They are (for this recipe) silken tofu, egg replacer and applesauce. Silken tofu adds protein and texture (not something that we need for this recipe since it calls for quinoa, which already has a significant amount of protein). Egg replacer provides leavening, which is normally fantastic for baked goods but we already have baking powder and baking soda so we don't need it here (However, if the breads are coming out too moist, this would be a good substitute since it doesn't provide much extra moisture). That leaves us with applesauce which provides us with moisture (something we don't need because we have the bananas, BUT the pectin from the apples will provide the binding that we need for the bread to set. In order to avoid the bread being too sweet try using an applesauce that has no added sugar. TLDR: try applesauce

Posted by: Katherine F | January 28, 2012 12:05 PM    Report this comment

i just made this and it turned out doughy in the middle and cooked it like it said. what did i do wrong?

Posted by: mona c. | December 30, 2010 7:50 PM    Report this comment

Regarding flax gel substitute for eggs: flax does have a distinct flavor that is magnified by the flavor of bananas. It might not be the best choice of replacer for eggs in this recipe. I think silken tofu or unsweetened applesauce plus 1 teaspoon additional baking powder might be better.

Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | November 30, 2010 5:35 PM    Report this comment

To Wisertime:

You can grind quinoa flakes in the food processor to make quinoa flour. Otherwise, you could substitute sorghum, amaranth, or chickpea flour. Happy Baking, Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | November 30, 2010 5:30 PM    Report this comment

To Wisertime:

You can grind quinoa flakes in the food processor to make quinoa flour. Otherwise, you could substitute sorghum, amaranth, or chickpea flour. Happy Baking, Beth Hillson, Food Editor, Living Without

Posted by: bethhillson@sbcglobal.net | November 30, 2010 5:30 PM    Report this comment

I found the quinoa flakes but not the flour, is there another flour substitute that would taste good with this recipe?

Posted by: wisertime | November 30, 2010 4:40 PM    Report this comment

I agree with Jude's comment -- I followed the instructions for the egg-less flax gel substitute version and it was pretty awful. I wasn't bothered by the texture, but the aftertaste was really unpleasant and I ended up eating only a few slices and throwing the rest away. It made me wonder if anyone had tested this recipe with the suggested egg substitution. I otherwise really like the flavor of quinoa flour and flakes in baked goods.

Posted by: jls | October 15, 2010 6:29 PM    Report this comment

I made this bread. I thought it was very good. The quinoa definitely gives it a different flavor, but not an unpleasant one. My bread came out looking like the picture. I modified it slightly by adding some GF vanilla extract and a bit of cinnamon. I will make it again. I also like that it is low in calories yet very moist. I've found most GF recipes for some reason are extremely high in calories and fat. I really wish they'd start making them more healthful. Just because I'm eating GF doesn't mean I want to gain 30 lbs.

Posted by: dahlia | October 15, 2010 8:43 AM    Report this comment

I made this bread, but substituted flax meal for the egg. My loaf looked NOTHING like the picture. The taste was "unfavourable" to say the least. It was dense, and had an unpleasant taste, and aftertaste. My daughter will eat it, as she is desperate, however I will not be adding this one to my recipe collection. I'm having trouble finding "healthy" baking that actually tastes good, and has a texture that isn't "gummy". Any suggestions - my daughter is gluten, dairy, and egg free.

Posted by: Jude | October 7, 2010 3:41 PM    Report this comment

Use "raw" flakes...just like you'd use "raw oatmeal" in an oatmeal cookie recipe. Unless it says "cooked" - which this doesn't. Enjoy!

Posted by: Elgie | September 27, 2010 3:50 PM    Report this comment

I made it. Bread came out good but I have a question, should I put raw quinoa or cooked?

Irina

Posted by: irina l | September 27, 2010 11:40 AM    Report this comment

I have found banana breads to be kind of finicky to fool with--they get gummy pretty easily...this probably relies on eggs for structure. If I were using any kind of replacement I'd try flax gel (see website substitutions page if you aren't familiar with it) or maybe silken tofu, or even applesauce.

Posted by: Elgie | September 8, 2010 2:05 PM    Report this comment

Will this work using egg replacer do you think??

Posted by: anj100 | September 8, 2010 1:41 PM    Report this comment

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