Shhh. This banana bread is made with quinoa flour.
I'm happy to let you in on the secret, but it is hush-hush at our household. My lovely husband Kevin is all for whole wheat flour (in moderation) and quinoa (as a side dish), but he is wary of what some would call "alternative" flours (he simply dubs them my "weird ingredients').
I sympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, gumbo, and hushpuppies (my father-in-law makes the lightest, tastiest version of the latter). I suspect he fears that if he gives me too much leeway on the health food front, I might start worshiping seitan.
Rather than unnerve him on his first day back to work following spring break, I am keeping the quinoa flour-ness of my quick bread on the lowdown. I promise to enlighten him, when he's on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won't be long.
I love the crusty ends of quick breads. I may make my next batch in my husband's brownie edge pan to maximize the crunchy edges. I'll keep you posted.
Note that this bread does not rise as high as wheat flour banana bread.Yet the texture is still light and tender. Quinoa flour--which is naturally gluten free-- lends a delectable nuttiness to baked goods; I especially love it in combination with banana.
Banana Quinoa Bread
This otherwise humble bread is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.
Makes 12 slices
Preheat oven to 350°F (180°C)
8- by 4-inch (20 by 10 cm) glass or ceramic loaf pan, sprayed with nonstick cooking spray
1-1/3 cups quinoa flour 325 mL
2 tsp gluten-free baking powder (regular if you are not following GF diet) 10 mL
1/2 tsp fine sea salt 2 mL
1/2 tsp ground cinnamon 2 mL
1/2 tsp ground nutmeg 2 mL
1 large egg 1
1 cup mashed ripe bananas (the blacker the skin, the better--and naturally sweeter!) 250 mL
1 cup plain yogurt 250 mL
1/2 cup sucanat or packed light brown sugar 125 mL
1/4 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted 60 mL
1/2 cup chopped walnuts or pecans, toasted (optional) 125 mL
1. In a large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.
2. In a medium bowl, whisk together egg, bananas, yogurt, sucanat and oil until blended.
3. Add the banana mixture into the flour mixture and stir until just blended. Gently mix in walnuts, if using.
4. Spread batter evenly in prepared pan.
5. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.
* Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.