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.
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, banana muffins, and other banana recipes with all those ripe bananas. This time I decided to amp up my regular banana bread by adding quinoa!
If you love banana bread, you'll also want to check out this banana zucchini bread and this blueberry banana bread!
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 the desired amount of quinoa and pour it into a bowl. Fill the bowl with water and rub the grains with your fingers. Then pour it into a fine sieve and rinse under the water again.
Follow the directions for cooking on your package. Most usually have 1 cup of quinoa to 2 cups of water. Boil water, add quinoa, and simmer with a 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.
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!
Steps 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
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:
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
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 whole eggs (lightly beaten)
- 1 cup sugar
- ½ cup salted butter (melted)
- 3 medium bananas (mashed (1 ½ cups))
- 1 cup cooked quinoa (cooked and cooled)
Instructions
- Measure dry ingredients into a bowl and mix together2 cups flour, 1 ½ teaspoons baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In another bowl, mix eggs, sugar and butter together2 whole eggs, 1 cup sugar, ½ cup salted butter
- Fold in bananas3 medium bananas
- Mix in dry ingredients
- Mix in quinoa1 cup cooked quinoa
- Spray loaf pans and divide batter between 4 mini loaf pans
- Bake at 350 degrees for 45-50 minutes.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in March of 2015. The photos and post have been updated.
Mary Ann | The Beach House Kitchen says
Thank God for banana bread is right Kathy! This looks so fluffy and delicious. Pinning and excited to try.
Dawn - Girl Heart Food says
What a brilliant idea to add quinoa! Talk about a lovely addition of nutrition! Pinned and can't wait to try this one out, Kathy! Plus, I love banana bread 🙂
David @ Spiced says
What a fun idea, Kathy! I think I've used quinoa before in a multi-grain bread, but I definitely have never used it in banana bread. Banana bread just so happens to be one of my all-time favorite comfort foods, so I totally want to try this trick out now. Looks delicious...and it's healthy, so I can have an extra slice, right?? 🙂
Nicole says
Haven't tried it yet but is the recipe for 1 cup of cooked quinoa, or 1 cup of quinoa, cooked?
Kathy says
You will need to cook the quinoa and use one cup of the cooked quinoa in this recipe. 🙂
Jean Kluse says
What is a serving? 215 calories per mini loaf pan? or per slice, but how many slices per pan.
Maybe you have it somewhere, but I cant see it.
I am excited to make this recipe and I know I can figure it out on my own, but if you already have
done it....Well, you get it...
Thanks, JK
Kathy says
Hi Jean,
Thanks for your question and you're right, a serving isn't clear! I've updated the recipe and hopefully it's easier to understand. I make 4 mini loaves and cut each loaf into 8 slices. A serving is 2 slices.
Happy Baking!
Kathy
Lia B says
I just made this bread and it really is a keeper! I only made half the recipe, because I wasn’t sure my people would like it. Super easy and delicious. And, since I always tweak recipes, after buttering the mold I always sprinkle sugar all over instead of flour; it adds a little crunchiness and serves the same purpose. Mine came out a little darker than yours maybe cause I used brown sugar and tri-colori quinoa, but yummy anyway.
Kathy says
Hi Lia,
I love the idea of a little extra sugar in the pan. That sounds delicious!
lisa says
made this, however, I would put step 2 in front of step 1 since i mixed my sugar with my dry ingredients and the next step is to mix sugar with butter. Thanks!
Kathy says
Hi Lisa,
Thanks for the suggestion. I usually mix my sugar in with my butter first and then in with the dry ingredients. Glad this worked out for you. Happy Baking! 🙂
Colleen says
This bread is delicious! My family all said "This is a keeper"!
Kathy says
Thanks, Colleen! I'm so glad everyone loved it! 😉
Fred G says
What a good use of q uinoa
Kirsten says
These are really good. My 21 month old loves them. I only used 1/2 cup of coconut sugar and added some wheat bran and they were still nice and sweet. Thank you for posting a recipe with quinoa that is not overly healthy...ie. no sugar, fat free, egg free, grain free...blah blah blah. I just wanted a nice somewhat healthy recipe and this is it👌
Kathy says
Thanks, Kirsten! I'm so glad you love this banana bread. I like the changes you've made - great idea! Happy Baking 🙂
Sarah says
Genius idea! Making these tomorrow 🙂
Andrea says
I made this bread hoping my son who's a super picky eater would like it, so he could take it to school for a protein snack and he did like it! So thank you very much!
I used whole wheat flour and 1/2 cup maple syrup.
Kathy says
I'm so glad your son loved it! Adding maple syrup sounds like a wonderful flavor booster! Great idea!!!
Cathy Mullin says
Kathy,
Can you recommend a substitute for the 1 cup of sugar? I am a diabetic and have to watch the sugar content. I love quinoa and am anxious to try this.
Cathy
Kathy says
Hello Cathy,
I haven't tried making this with anything other than the listed ingredients. I'm not sure what a good substitute for the sugar would be.
Cara says
Would this make two regular loafs or just one? It sounds delicious! I will be trying it with a gluten free flour blend.
Kathy says
Hi Cara,
It would make two regular sized loaf pans. I haven't used gluten free flour before. Let me know how it turns out.
Renee Sheffer says
I work at a surgeons' office and we are all trying to eat healthier. I made this for a breakfast staff meeting on a day it was someone's birthday. No one missed the cake. It was amazing!
Kathy says
Thanks so much! I'm glad everyone loved it!
Kelsey @ Snacking Squirrel says
going to have to remember to try quinoa and banana together in recipes as i know i love baking with quinoa as it gives a great texture and flavor. well done!
Kathy says
Thanks, Kelsey!
Karen says
One question....do you use 1 cup of quinoa dry and cook that to add, or do you add 1 cup of cooked quinoa? It puffs up a little when you boil it so I just wondered what you do? This recipe sounds so delicious and healthy!! Can't wait to try it!!?
Kathy says
Great question! I add one cup cooked quinoa. I measure it out after it is already cooked. Happy Cooking!
Matea says
I didn't know quinoa was supposed to be rinsed before cooking. Definitely need to do that next time! 🙂 And this banana bread looks amazing!
Kathy says
Thanks, Matea!
marcie says
I love quinoa, but I've never thought to add it to quick bread! What a great way to boost the nutrition!
Kathy says
I'm finding you can add quinoa to quite a bit!
Erin @ Miss Scrambled Egg says
I've never baked with quinoa, but it's such a great idea. I have several bananas that are getting super duper brown on my counter. I better use them to make this!
Kathy says
Yep....you'd better make some banana bread!
Laura says
I love how you snuck a little quinoa in here. What a good idea! I'm always doing that to my family, sneaking in that healthy stuff when nobodies looking!! Banana bread is the best and such a great way to use up those brownish bananas. I'd rather eat a banana that's solid green than one that's just a little bit brown!
Kathy says
I'm always looking for ways to sneak a little extra something into any dish!