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This banana and quinoa loaf brings a fun spin to your usual banana bread. It packs in protein and a special bite thanks to the quinoa. I made this one day when I had some leftover quinoa sitting in my fridge after dinner.
The first batch happened because I wanted to use up some day-old quinoa. Now, my family always asks for it. It's become a regular in our weekend breakfasts.
Tasty Ingredients
- 2 cups all-purpose flour: keeps the bread sturdy
- 1 ½ teaspoons baking soda: gives the loaf a good rise
- ½ teaspoon ground cinnamon: brings a cozy spice
- ¼ teaspoon ground nutmeg: adds just a hint of extra flavor
- 2 eggs lightly beaten: helps everything hold together
- 1 cup sugar: makes it just the right amount of sweet
- ½ cup melted salted butter: for a rich, moist crumb
- 3 medium mashed bananas: pick up those really spotty, ripe ones
- 1 cup cooked and cooled quinoa: leftovers from the night before work perfectly
Simple Steps
- Bake It:
- Pop them in the oven for about 45 to 50 minutes. Stick a toothpick in the center—if it comes out mostly clean, you're good.
- Fill Your Pans:
- Spoon the batter into four small greased loaf pans. Go for about three-quarters full on each.
- Mix in the Quinoa:
- Gently fold in your cooled, cooked quinoa until it's mixed through.
- Combine Everything:
- Slowly add the dry stuff into the wet. Stir with a spatula just 'til it all comes together. Don't over-mix.
- Mash Those Bananas:
- Really mash the bananas and blend into the wet ingredients. Give it a good stir to mix 'em in.
- Beat the Wet Ingredients:
- In a bowl, beat the eggs. Mix in sugar and the melted butter until you've got a smooth mix.
- Stir the Dry Ingredients:
- In a second big bowl, whisk together flour, baking soda, cinnamon, and nutmeg so it's all blended.
- Preheat the Oven:
- Set your oven to 350°F (177°C) and let it get nice and hot while you pull all this together.
I like using quinoa that's been in the fridge overnight. It sets up and makes the slice better in the end. Trust me, that's what gives the loaf its great texture. Once, I tossed in a handful of chopped nuts and wow—it was so good.
Storing Tips
This banana quinoa loaf will hang out at room temp in a container for three days, easy. Want it to last longer? Wrap tight in foil, then in a freezer bag, and it'll keep in the freezer for up to two months. To serve, just let it thaw on the counter for a few hours.
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Fun Variations
Switch things up to fit your cravings. Toss in a half-cup of chopped nuts, chocolate chips, or dried cranberries for bonus flavor and bite. You could swap out white sugar for brown sugar or even honey—if you do, take out just a bit of liquid to balance.
Filling Breakfast Idea
Make mornings special: toast a slice, spread on Greek yogurt, toss on some fresh fruit. Or smear with nut butter for a protein boost. It's such a tasty way to kick off your day.
Frequently Asked Questions
- → Can I swap quinoa with something else?
Yes, you can use cooked oatmeal or rice, but it might feel a bit different in texture.
- → What’s the best way to cook quinoa?
Rinse it under cold water, then cook it in double its water volume until fully absorbed. Let it cool before adding.
- → How do I know when the loaf is done?
Stick a toothpick in the middle—if it comes out clean, it’s ready to go.
- → Can I use overripe bananas?
Definitely! They’re perfect because they’re sweeter and way more flavorful.
- → How should I store banana loaf?
Keep it in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.