Soon to become a regular in my kitchen, this bread was delicious. My partner and I ate a good portion of it, and I have set aside a few big chunks to take to work. This cake is has a bit of a bite, which is lovely – it’s not mushy. The flavour is delicious and earthy, without being overwhelmed by the flavour of quinoa. The earthiness is a comforting addition that I love, and I really do love this banana bread.
This bread is really delicious, and you should all prepare to bake it immediately. We both ate it with such relish. It was best when straight from the oven, with a lashing of melting buttery goodness. It should keep a few days in the fridge, however. The recipe is from coffeeandquinoa
½ cup uncooked quinoa – cooked to make about 1 ½ cups
2 large bananas
¼ cup coconut oil, melted
¼ cup liquid sweetener (I used molasses)
2 TB flaxmeal
¼ cup warm mylk
½ cup desiccated coconut
1 cup self raising flour
1 cup oats (I used half instant, half steel cut)
1. Preheat the oven to 180°C and prepare a large loaf tin.
2. In a stand mixer, set the flax and warm mylk to soak for 5 minutes. Once thickened, add the bananas, oil and sweetener. Begin the mixer and allow the banana to be mashed up.
3. Once mixed fairly well. Add in the coconut and quinoa. Mix that in well.
Stir through the flours and then pour into the loaf tin.
4. Bake for 40-50 minutes, until the loaf comes away at the sides.
Allow to cool for 10 minutes in the tin, before turning out to cool completely on a wire rack.