Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups quinoa, cooked
  • 3 small bananas
  • 2 Tablespoons nut butter of choice, softened
  • 2 Tablespoons non dairy milk or milk of choice. 3 Tablespoons milk if batter is too thick.
  • 1 teaspoon vanilla
  • 2 large eggs 
  • 1/3 to 1/2 cup coconut sugar (adjust to sweetness likeness)
  • 1 cup oat flour (around 120 grams) See notes on how to make oat flour with ground rolled oats and other flour substitutes.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • Optional 1/2-2/3 cup chocolate chips (dark chocolate or non dairy).
  • Sliced banana to go on top, optional

Instruction

  • Preheat your oven to 350F.
  • Rinse the quinoa then cook in rice cooker or stove according to instructions.
  • Once cooked, transfer to a bowl and fluff.
  • Place cooked quinoa, banana, nut butter, milk, vanilla, and eggs in a blender or food processor. Blend until smooth. The batter will be thick and look like pancake batter.
  • Pour into a mixing bowl.
  • In another bowl, mix dry ingredients, sifting together flour and baking soda/powder.
  • Combine your dry ingredients with your banana quinoa batter until smooth. Stir in chocolate chips, if using.
  • Pour into a lined or greased 8×4 bread pan, top with additional chocolate chips and sliced banana, if using.
  • Place in oven for 50-55 minutes, cover with foil at halfway point to prevent browning. Depending on your oven, it could take 45 minutes or up to 55 minute.