- 150g uncooked quinoa - 2 cups cooked
- 180g Self raising flour
- 3 ripe bananas
- 2 eggs
- 1/2 tbs chia seeds
- 2 tsp cinnamon
- 1 pinch maldon salt
This Quinoa Banana bread is an old school South-American classic, and is PACKED with protein, supplemented by extra chia seeds. It’s one of my favourite loafs in the world. I don’t add any sugar to mine (Jamie Oliver has succesfully scare-mongered us all) but ripe bananas are really all the sugar this needs. I love how you simply whack all the ingredients in a food processor (minimising mess/washing up.) If you are feeling sinful toast it and smother liberally in Nutella, but if you are being good then top it with nut butter and feel like saint Gisele.
PS In case you are a homeware/ceramics afficionado like myself and are interested… the plate is my housemates and is from Solimene and the tablecloth my mum bought me from a town called Sintra in Portugal.
Preheat oven to 175C.
Cook your quinoa in 450ml boiling water for 15-20 minutes until soft and transparent (don't forget to rinse the quinoa first!)
Add all ingredients to food processor (including cooked quinoa.)
Mix in food processor until all ingredients are incorporated.
Pour mixture into a prepared bread loaf tine, lined with parchment paper.
Bake at 175C for 50 mins -1 hour until golden brown on top.
Let cool completely before slicing.