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

Banana bread made healthier with added quinoa.
4.95 from 17 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Bread
Cuisine American
Servings 4 mini loaves
Calories 215 kcal


  • 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)


  • 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. 


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. 


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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  • Reply
    Mary Ann | The Beach House Kitchen
    April 16, 2020 at 9:13 am

    Thank God for banana bread is right Kathy! This looks so fluffy and delicious. Pinning and excited to try.

  • Reply
    Dawn - Girl Heart Food
    April 16, 2020 at 8:34 am

    5 stars
    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 🙂

  • Reply
    David @ Spiced
    April 16, 2020 at 3:32 am

    5 stars
    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?? 🙂

  • Reply
    January 21, 2020 at 6:16 pm

    Haven’t tried it yet but is the recipe for 1 cup of cooked quinoa, or 1 cup of quinoa, cooked?

    • Reply
      January 21, 2020 at 7:20 pm

      You will need to cook the quinoa and use one cup of the cooked quinoa in this recipe. 🙂

  • Reply
    Jean Kluse
    December 29, 2019 at 1:13 pm

    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

    • Reply
      December 29, 2019 at 2:40 pm

      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!

  • Reply
    Lia B
    September 7, 2019 at 4:17 pm

    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.

    • Reply
      September 7, 2019 at 7:08 pm

      Hi Lia,
      I love the idea of a little extra sugar in the pan. That sounds delicious!

  • Reply
    March 30, 2019 at 8:37 am

    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!

    • Reply
      April 1, 2019 at 5:44 am

      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! 🙂

  • Reply
    January 6, 2019 at 7:01 pm

    5 stars
    This bread is delicious! My family all said “This is a keeper”!

    • Reply
      January 6, 2019 at 7:37 pm

      Thanks, Colleen! I’m so glad everyone loved it! 😉

  • Reply
    Fred G
    November 29, 2018 at 9:11 am

    5 stars
    What a good use of q uinoa

  • Reply
    July 25, 2018 at 7:39 am

    5 stars
    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👌

    • Reply
      July 25, 2018 at 9:37 am

      Thanks, Kirsten! I’m so glad you love this banana bread. I like the changes you’ve made – great idea! Happy Baking 🙂

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