If you follow along on twitter or facebook I gave you heads up a week or so ago to stock up on quinoa flakes and quinoa flour. Many of you may be rolling your eyes thinking quino-wha? We are long-time fans of the protein packed super food, but I only recently began using quinoa for baking. Since we’ve kicked wheat, quinoa flour and flakes have become baking staples at The Schell Cafe.
Whether you live with or without gluten, you must expand your baking repertoire to include quinoa. The Ancient Harvest line of quinoa products is available at Whole Foods and Central Market. There are several other brands too, keep your eyes peeled next time you are at the store. You can also order these products online. I know you are thinking ‘what a hassle’, but go for it! Live a little!
Dare I say, the Littles go absolutely bananas for this bread. You’ll also be pleased to note there is no refined sugar on the ingredient list as the moist bread is sweetened by the ripe bananas and pure maple syrup.
Quinoa Banana Bread
(adapted from Living Without Magazine)
1/2 cup + 2 TBS quinoa flour
1/3 cup quinoa flakes
2 tsp baking soda
1 tsp baking powder
1/4 – 1/2 tsp Celtic sea salt
1/2 tsp cinnamon
2 very ripe bananas
2 large eggs
2 TBS maple syrup
1/2 cup mini chocolate chips (I use Enjoy Life Allergy free chocolate chips) *
Pre-heat oven to 400 degrees. Line one large or two mini-loaf pans with parchment paper.
Place dry ingredients in a large bowl and mix together until well combined.
In a smaller bowl, mash the bananas. Mix in eggs and maple syrup and stir until combined.
Add banana mixture to dry ingredients and stir until the batter has a smooth consistency. Fold in chocolate chips.
Pour batter into parchment lined pans. Bake for 20 -25 minutes.
* Chocolate chips are optional, but so divine. Dark chocolate would make me go bananas!
For the record, I am a big fan of Ancient Harvest. However, Ancient Harvest does not know about The Schell Cafe and I was not compensated or given products for this post. Y’all know I just share what I love. And I love baking with quinoa!
Maggie Tate says
I made some quinoa chocolate banana muffins before and the quinoa was very strong flavored but the texture was great. I am wondering if it was the brand I used or perhaps a bag that was old. Have you used other brands of quinoa flour? Do you find the Ancient Harvest brand to be strong flavored?
Maggie – good question! Yes, quinoa has a strong flavor, we just happen to love it around here. Maybe because we’ve gone so long without traditional flour. I like to add the chocolate chips because it adds a nice balance and more expected or familiar taste! The banana bread I made yesterday is long gone, but I think we should plan a coffee date and I’ll bring you some to try. Don’t give up on it yet!