Quinoa Banana Bread Regular or Sugar Free
Indulge in a wholesome twist on classic banana bread with this delightful Quinoa Banana Bread, customizable for regular or sugar-free diets. Packed with nutrient-rich cooked quinoa, ripe bananas, and a hint of cinnamon, this bread offers a moist, hearty texture with a subtle natural sweetness. Choose between honey or maple syrup for the regular version, or opt for erythritol or stevia to create a guilt-free sugar-free alternative. Whole wheat or gluten-free flour makes it versatile for various dietary needs, and optional mix-ins like walnuts or chocolate chips add extra flavor and crunch. Perfect for breakfast, a snack, or dessert, this easy-to-make loaf is ready in about an hour and stores beautifully for on-the-go enjoyment.
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Recipe Information
Ingredients
- 1 cup Quinoa (cooked and cooled)
- 3 large Ripe bananas (mashed)
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 0.25 cup Coconut oil (melted) or vegetable oil
- 0.25 cup Honey or maple syrup (for regular version)
- 0.25 cup Granulated sweetener of choice (e.g., erythritol or stevia, for sugar-free version)
- 1 cup Whole wheat flour or gluten-free flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, eggs, vanilla extract, and melted coconut oil. Whisk until smooth and well combined.
If making the regular version, add honey or maple syrup to the wet mixture. If making the sugar-free version, add your chosen granulated sweetener instead.
Stir in the cooked quinoa until evenly distributed.
In a separate bowl, mix the whole wheat or gluten-free flour, baking powder, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If using walnuts or chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 104.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
