Baking/ Bread/ Breakfast/ Recipe

Quinoa Banana Bread

April 15, 2020 (Last Updated: May 16, 2020)

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Banana Bread with added quinoa for extra protein, fiber and nutrients. This delicious banana bread is moist and full of flavor. This is a perfect recipe for using up those ripe bananas we always seem to have. 

Homemade bread cooling in pans.

Thank goodness for banana bread!  Otherwise I would have a whole lot of wasted bananas.  For me, bananas have a perfect ripeness window of about two days max.  Before then, they are too green.

After, they are too  ripe.  I end up making a lot of banana bread and other banana recipes with all those ripe bananas.  This time I decided to amp up my regular banana bread by adding quinoa! 

Quinoa is a “super grain!” Actually, if you read about quinoa, it’s not really a grain at all.  But as far as cooking goes, it’s just like a grain.  It is high in protein and is high in many nutrients including iron, manganese, copper, phosphorus and magnesium.

Quinoa is also believed to have anti-inflammatory properties. Quinoa does not have gluten so it is a great alternative for people who are gluten intolerant.

Loaves of banana bread on a baking sheet.

How to cook quinoa

When cooking quinoa, you want to first rinse it thoroughly in water.  There is an outer coating that can taste bitter if you don’t rinse it off first.

Measure  desired amount of quinoa and pour it into a bowl. Fill the bowl with water and rub the grains with fingers.  Then pour it into a fine sieve and rinse under the water again.

Follow directions for cooking on your package.  Most usually have 1 cup of quinoa to 2 cups of water.  Boil water, add quinoa, simmer with lid for 10-15 minutes until all water is absorbed.  Quinoa can be eaten hot or cold and takes on the flavor of whatever dish it’s in.

You can also check out this recipe on how to cook quinoa.

Sliced banana bread on a wooden cutting board.

Can you taste the quinoa in this bread?

The quinoa is almost unrecognizable in this bread.  You really can’t taste it at all.  It does add a bit of a crunch on the outer edges.

My husband says he doesn’t like quinoa, so he didn’t believe me when I told him it was in the banana bread! Nothing like sneaking extra nutrition into something everyone is going to eat anyway!

How to make banana bread

  • Use really ripe bananas – the browner the better
  • Mash bananas before adding to mixture
  • Mix dry ingredients together and set aside
  • Mix eggs, sugar and butter together
  • Fold in mashed bananas
  • Add dry ingredients
  • Fold in cooked quinoa
  • Bake

Do I make full sized or mini loaves?

I used mini loaf pans for this bread.  I like the small size and the slices are just a perfect size! 

To make mini loaves bake in 4 mini loaf pans for 45 minutes. To make full sized loaves use 2 full size loaf pans and bake for 55-60 minutes. 

Other Great Recipes Using Quinoa:

Three small loaves of bread lined up in a row.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my bread recipes!

Quinoa Banana Bread

Quinoa Banana Bread

Kathy
Banana bread made healthier with added quinoa.
4.94 from 15 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 4 mini loaves
Calories 215 kcal

Ingredients
  

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 whole eggs (lightly beaten)
  • 3 bananas (mashed)
  • 1 cup sugar
  • 1/2 cup butter (melted)
  • 1 cup quinoa (cooked)

Instructions
 

  • Measure dry ingredients into a bowl and mix together
  • In another bowl, mix eggs, sugar and butter together
  • Fold in bananas
  • Mix in dry ingredients
  • Mix in quinoa
  • Spray loaf pans and divide batter between 4 mini loaf pans
  • Bake at 350 degrees for 45-50 minutes. 

Notes

I used four mini loaf pans. If using large pans increase baking time by 5-10 minutes. 
Cut each mini loaf into 8 slices. 
Test for doneness with a toothpick inserted into the middle of a loaf. If toothpick comes out clean, the bread is done. 

Nutrition

Serving: 2slicesCalories: 215kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 16mgSodium: 155mgPotassium: 44mgFiber: 2gSugar: 15gVitamin A: 191IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Keyword banana bread, bread, quinoa banana bread recipe, quinoa recipes, quiona bread
Tried this recipe?Leave a comment and let me know what you think.

This recipe was originally published in March of 2015. The photos and post have been updated. 

 

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47 Comments

  • Reply
    O Shu Xian
    June 25, 2020 at 5:41 am

    Hi can I use quinoa flour instead of cooked quinoa? If yes, is it 1 cup to 1 cup replacement? Would love to try out this recipe.

    • Reply
      Kathy
      June 25, 2020 at 6:01 am

      Hi,
      I’m afraid I haven’t used quinoa flour before so I don’t know how it would work in these pancakes.
      Thanks,
      Kathy

  • Reply
    Chika
    May 14, 2020 at 6:56 am

    5 stars
    Yeah i just made it, this is so good. I have ripped bananas & quinoa. I don’t have any idea for this until i googling and find this link. I love it. Thanks, Kathy. 😘😋

    • Reply
      Kathy
      May 14, 2020 at 6:58 am

      Thanks! I’m so glad you loved this. 🙂 Thanks for leaving a comment.

  • Reply
    Heidi
    May 10, 2020 at 10:46 pm

    5 stars
    I will never make another banana bread after trying this recipe. It is moist, flavorful, sturdy, freezes beautifully. I creamed the sugar/eggs/butter, rather than melting the butter, only because I forgot to melt the butter and had to self-rescue! I used 6 small bananas instead of the recommended three. And I added a tsp. of vanilla extract, because, why not? Made mine in one large loaf pan and 10 extra minutes was perfect. Thanks for the recipe! I’ll make sure and try others of yours.

    • Reply
      Kathy
      May 11, 2020 at 7:07 am

      Hi Heidi,
      Thanks so much for your lovely comment! 🙂 I’m so glad this was a hit! It’s one of our favorites.

  • Reply
    Patricia
    April 26, 2020 at 6:17 am

    5 stars
    This bread is spongy, delicious and healthy.
    I replaced sugar for one teaspoon of liquid stevia, and it worked perfect.
    You can also add raisins or dark chocolate chips.

    • Reply
      Kathy
      April 26, 2020 at 6:42 am

      So glad you loved it! It’s a favorite in our house!

  • Reply
    Alex
    April 17, 2020 at 7:51 pm

    5 stars
    What a great idea to use quinoa – I am a huge fan of it, but I never think to bake with it. Will have to change that very soon 🙂

  • Reply
    Valentina
    April 17, 2020 at 7:01 pm

    5 stars
    I love the quinoa addition! Such a great way to add nutrients and texture. In my world this is the perfect breakfast or afternoon snack. Toasted with butter, and a cup of coffee.Love it! 🙂 ~Valentina

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