There is something wonderful about a soft and delicious loaf of banana bread, but simply put, we like to keep our baking simple. If you give us a recipe that we can use one bowl, 1 dish and bake, we will thank you, love you and come back for more. Seriously though, we’re busy!
That’s why we want to give you simplicity with this Quinoa Banana Bread, because we know you’re busy too. So we had a thought, let’s take this wonderful traditional banana loaf, put a healthy twist on it, and make it incredibly easy to make and bake, just right for any season, because healthy baked goods to have handy as a snack is perfection.
As a matter of fact, prepped right this quinoa banana bread can be a wonderful addition to your weekly menu, plus the addition of zucchini and quinoa in large batches really give you plenty of meal options. All you have to do is set aside 15 minutes to prep, oh and did we mention 1 bowl?
Hop on the Quinoa Banana Bread train to get in a snack that, not only balances blood sugars due to its high fiber and protein content, but is a much healthier version, yet just as tasty (if not tastier) version of the classic.
This delicious quinoa banana loaf of wonder is:
- High in protein & healthy fats
- A filling snack
- Low in refined sugar
- Contains fruit AND vegetables
Have you tried adding quinoa to your baking before? What was the outcome?
The Best Quinoa Banana Bread
Ingredients
- 2 cups spelt flour
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon ground
- 1/4 tsp nutmeg ground
- 1 cup coconut sugar
- 1/4 tsp sea salt
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2 bananas mashed
- 1/2 cup coconut oil melted
- 1 cup quinoa cooked
- 1 zucchini shredded*
Directions
- Preheat oven 350 F.
- *Make sure the zucchini has been placed on paper towel or in a towel and dried out before adding in or else it may end up too wet*
Place first 6 ingredients in a bowl and mix together.
- In another bowl, mix eggs, vanilla, banana, zucchini, and coconut oil together.
- Make a well in the dry ingredient bowl and pour in your wet ingredients and mix thoroughly.
- Fold in quinoa.
For one bowl option:
- Thoroughly mix the eggs, coconut oil, sugar, bananas together.
- Add in the zucchini and quinoa, then the rest of the ingredients, mix well.
- Spray or line a loaf pan with parchment paper and pour in batter.
- Bake 50-60 minutes or until fork comes out clean.
Recipe Notes
If you don’t want to add zucchini, or don’t have it on hand, add 1 more banana. Swap spelt flour for sprouted whole wheat or buckwheat flour.
Okay, I’d like to try your recipe for the quinoa banana bread. Do you mean 1 cup raw quinoa cooked or 1 cup of cooked quinoa?
Thanks!
This recipe calls for 1 cup of cooked quinoa. Let us know when you try it! We’ve had a lot of success with this recipe.
Ok. I made the bread and even using some defrosted zucchini left from last summers garden it was delicious. Thanks for another yummy banana bread recipe.
We’re so happy you enjoyed it!
Can this be made with gluten free flour?
So far we’ve tried this recipe with gluten-free oat flour (if you are okay with oats) and it turned out delicious, just with more crumbs. Our next goal is a paleo blend of flour from Bobs Redmill which we think will work nicely, and also thinking a blend of almond + coconut flour will work as well but not 100% on ratio yet so will have to test it. Let us know if you test out any of these flours (you should find success with oat flour) and let us know what you think!
Hi girls. Is the quinoa supposed to be baked or boiled first. Cooked how?
Thanks, Emma
Hi Emma, yes the quinoa should be cooked first as per package instructions (boiled).
Can you suggest a dark chocolate quinoa zucchini bread without banana and spelt flour . Almond flour allowed in my diet
You could try this one: https://naughtynutrition.co/recipes/honey-banana-bread/
Or replace the spelt flour with oat flour?