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 : )