Quinoa isn’t just good for sides and salads. I use it all the time to add texture and nutrition to baked goods, including this banana bread recipe that is delicious and good for you. Enjoy!

1/2 C. butter, softened

1/4 C. sugar

1/4 C. plus 2 T. brown sugar

2 T. molasses

1 1/2 t. vanilla extract

2 eggs, beaten

4 T. sour cream

2 ripe (even better if overripe) bananas, smashed

1 C. quinoa, cooked

1 1/4 C. flour

1 t. baking soda

1/8 t. salt

Preheat oven to 350 degrees. Grease loaf pan and set aside.

In a large bowl, combine butter, sugars, molasses and vanilla.  Beat in eggs one at a time, incorporating them into the batter, then add in sour cream. Stir in smashed bananas and then quinoa and set aside.

In a small bowl combine flour, baking soda, and salt.  Gradually add to quinoa mixture and stir to combine.

Place batter in greased pan.

Bonus: sprinkle about 1/4 C. Pro-Chi Lentil Crunch Simply Salted over top for additional protein and crunch before baking.

Bake for 50 minutes.

Cool, slice and yum : )

 

 

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