Simplicity is my best friend. This banana bread is as simple as it gets. Because it’s made from Quinoa (say it together, keen-wah), this bread is full of high-quality protein. Not to mention, it’s as delicious as you can get. Oh, did I mention it’s also vegan, gluten-free, and soy-free?
Ingredients (makes 2 loaves – if you can’t eat both, freeze the second!):
- 1 Cup quinoa flour
- 1 Cup quinoa flakes
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 nicely-ripened bananas
- 4 Tablespoons ground flax seed
- 4 Tablespoons organic apple sauce
- 4 Tablespoons organic coconut oil
- 1 Cup chopped walnuts
- Optional Maple-Walnut Praline Topper:
- 1/2 Cup raw walnuts, roughly chopped
- 4 Tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- Preheat you oven to 400 degrees. Mix your 4 Tablespoons of ground flax seed with 12 Tablespoons warm water. Mix in a bowl, set aside for 5 minutes (it will have an egg-like consistency).
- In a large bowl, place your peeled bananas, apple sauce, coconut oil, and flax seed mixture and mix away.
- Add your dry ingredients and stir until combined.
- Split your mixture between two greased bread loaf pans. *If using chocolate chips, sprinkle the remaining chocolate chips on top. Pop in the oven for 20-25 minutes (always test by placing a toothpick in the center of your bread. If it pulls out clean, it’s ready!).
- To prepare the praline topper cover a sheet pan with parchment paper and spray with non-stick spray. In a mixing bowl combine your walnuts, maple syrup, spices and stir until the walnuts are fully coated. Pour the mixture onto your prepared baking sheet and pop them in the oven for 10 minutes (the maple syrup will be bubbling). Let cool before topping on your bread.
- Enjoy eating whole!