My love for Banana bread is strong, and runs deep within my family. I grew up staring at the old bananas on the counter, knowing that my mum would soon whip up some banana bread, leaving the house smelling amazing. To me Bananas are just like avocados, hard to narrow that perfect window, too early and they are way too hard and green, but if you miss the perfect ripeness window they are over ripe, so…. thank goodness for banana bread!
This time I decided to switch things up with my Banana Bread. I was recently in Holland and Barret, and came across their quinoa flour on offer, and decided to give it a go. The Quinoa Flour makes the banana bread higher in protein, and fibre. Quinoa is also known to by high in nutrients including: magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
My life at the moment may not be mapped, out but my Sunday ritual of baking banana bread, while dancing and jamming out to my favourite musical hits is not going to change anytime soon.
Just a note, this bread doesn’t rise as high as it would using normal flour, yet it still has that same light delicious texture.
- 1 3/4 cups of Quinoa Flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/2 tsp of salt
- 1/2 cup of oil (coconut oil or vegetable oil)
- 1/3 cup of almond milk
- 1 tsp vanilla essence
- 1 large egg
- 2 large bananas mashed
- Pre-heat your oven to 180 degrees Celsius and line a loaf tin with baking paper
- Start by mashing your bananas, and in large bowl, add all the wet ingredients until well combined.
- In a separate bowl combine all the dry ingredients, and slowly fold it into the mixture using a large wooden spoon.
- Bake in the oven for an hour, or until you can insert a knife and it comes out clean.
- Leave it to cool in it’s tin. Then simply remove from the tin and let in cool completely on a wire rack before cutting.
- Store in an air tight container