Imagine sinking your teeth into a slice of banana bread that's not just delicious, but packed with nutritional powerhouses like quinoa and cranberries. This isn't your ordinary quick bread - it's a game-changing recipe that transforms a classic comfort food into a guilt-free, nutrient-dense treat that will make your taste buds dance and your body thank you. Get ready to revolutionize your baking game with a bread so unexpectedly amazing, you'll wonder how you ever lived without it!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed bananas
- 1 cup cooked quinoa
- 1/2 cup honey
- 1/4 cup coconut oil
- 2 eggs
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add the cooked quinoa, honey, and melted coconut oil to the mashed bananas. Whisk together until well combined.
- Crack the eggs into the mixture and beat thoroughly, ensuring they are fully incorporated.
- In a separate bowl, sift together the almond flour, baking powder, and salt. Mix well to distribute the leavening agent evenly.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Gently fold in the dried cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Carefully transfer the bread to a wire rack and allow to cool completely before slicing.
- Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use overripe bananas for maximum natural sweetness and moisture.
- Make sure your quinoa is completely cooled before adding to the batter to prevent uneven cooking.
- Gently fold ingredients to maintain a light, tender crumb - overmixing can lead to dense bread.
- For extra flavor, toast your quinoa lightly before cooking or toast the cranberries briefly in a dry pan.
- Check doneness with the toothpick test, but remember that almond flour-based breads can be slightly more moist than traditional wheat flour breads.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For a beautiful presentation, reserve a few cranberries to sprinkle on top of the batter before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
