© Julie Renouf
Banana, honey and walnut bread
Quinoa is high in protein and this bread can be frozen for a quick breakfast
Quinoa flakes are ideal to use in baked goods where you would typically use rolled oats. This banana bread is great to freeze and can then be toasted straight from the freezer for a quick breakfast. Just cut into slices, wrap in plastic wrap and freeze for up to two months.
Prep time: 20 minutes
Cooking time: 45 to 50 minutes
1½ c. (375 ml) all-purpose flour
1 tsp. (5 ml) ground cinnamon
1 tbsp. (15 ml) baking powder
2/3 c. (160 ml) quinoa flakes
½ c. (125 ml) walnut halves, coarsely chopped
½ c. (125 ml) honey, plus extra, to serve
1/3 c. (80 ml) sunflower oil
¼ c. (60 ml) sour cream
2 c. (500 ml) mashed banana (about 1 lb. / 450 g)
fresh ricotta cheese, to serve
Preheat the oven to 350ºF (180ºC). Lightly brush a 4- by 8-inch (10- by 20-cm) loaf pan with oil and line the base with parchment paper.
Sift the flour, cinnamon, baking powder and a pinch of salt into a large mixing bowl. Add the quinoa flakes and 1/3 cup (80 ml) of the walnuts and stir to combine.
Combine the honey, eggs, oil, sour cream and banana in a separate bowl. Add to the dry ingredients and stir until just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of the spoon. Sprinkle the remaining walnuts over the top. Bake for 45 to 50 minutes or until golden and a skewer inserted into the centre comes out clean. Cover the top with foil if the loaf is browning too quickly.
Remove from the oven and set aside to cool for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature with fresh ricotta and a drizzle of extra honey. Serves 8.
Tips: To make banana and blueberry bread, omit the walnuts and stir through 1 cup (250 ml) fresh (or frozen) blueberries after combining the wet and dry ingredients.
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